• Refrigerate a can of coconut milk overnight. When you open it up in the morning, a solid will have formed at the top- this is the coconut cream. Scoop it out and measure out ¾ cup.
• Soak cashews overnight. You will also need to soak the cashews overnight in water to soften them before adding them to the recipe. If you forget to do this, you can also soak them in boiling hot water for 1-2 hours before making the recipe. This is important becasue soaking the cashews makes them nice and soft. The softened cashews make the creamy texture of the ice cream.

Make Ice Cream Mixture

• To a blender, add the coconut cream, cashews, maple, vanilla, cacao powder, instant coffee, and salt. Blend everything for several minutes until it is nice and creamy and smooth.

Make Vegan Coffee Ice Cream for Scooping

• Pour the blended ice cream mixture into a pan.
• Freeze for 6-8 hours.
• Use an ice cream scoop to scoop it out and serve into bowls.

Make Ice Cream Bars

• Add the popsicle sticks to the molds, then divide the ice cream between the molds. You should get about 4 ice cream bars.
• Place the bars in the freezer for 6-8 hours, until they have frozen solid.
• Melt the dark chocolate chips in a tall glass. Melt them by placing them in the microwave for 30 seconds, then stir the chocolate around with a fork, and microwaving again. Repeat this until all of the chocolate has melted.
• Remove the ice cream bars from the molds and dip each one until fully covered in the chocolate.
• The chocolate will very quickly harden because of the cold from the ice cream.
• I chose to top mine with vegan caramel sauce and coffee beans for decor, but this part is optional.
• Once the ice cream bars are ready, bite into them and enjoy!