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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All with out sacrificing even a forkful (or spoonful) of taste.

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Actually, the recipes you’ll watch me show are the exact same recipes I batch prep in my very own kitchen, week after week.

I do know you’ll love them too!

AND please try Plant-Primarily based Meals All Week! Subsequent-Degree Batch Cooking for Breakfast, Lunch and Dinner – which I created that will help you increase your batch cooking repertoire with deliciously satisfying meals to get pleasure from all week lengthy.

Each courses can be found now by means of the Ann Arbor Vegan Kitchen web site for the primary time. For particulars, simply CLICK HERE.


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


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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