Cinnamon Cappuccino Ice Cream | Ann Arbor Vegan Kitchen


This taste is my latest indulgence this summer time –  both all by itself, or scooped right into a small shot of scorching espresso within the afternoon.

I take advantage of decaffeinated espresso within the ice cream recipe, simply in case I wish to serve this within the night. Both manner, it’s a stunning deal with on a heat day.


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I do know you’ll love them too!

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CINNAMON CAPPUCCINO ICE CREAM

2 cups ready espresso, or brewed darkish roast espresso (decaffeinated)
1 cup uncooked cashews
1/2 cup, plus 2 tablespoons date syrup
1 tablespoon pure vanilla extract
1 1/2 teaspoons freshly floor espresso beans (non-obligatory)
1 teaspoon floor cinnamon
sprinkle of salt

Directions

Add all components to a high-powered blender (like a Vitamix) and course of till combination is easy and mixed nicely.

Fastidiously pour combination into the bowl of an automated ice cream maker and course of in line with producer’s directions.

Take pleasure in instantly, or harden additional in freezer for an hour or extra, as desired.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen



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