This iced-latte is my ultimate cold drink for the warmer months – the date and vanilla bean almond milk is super creamy and just sweet enough, when combined with a hit of coffee and a handful of ice it makes for a seriously good hot weather pick-me-up drink. A scoop or two of home-made coffee cashew ice-cream takes it to the next level. Top with whipped coconut cream and a dusting of cocoa powder if you want to go crazy! Iced-coffee perfection.
This is a super quick post from me today. Excuse my lack of a post last week, and my short one this week, it’s been a crazy time. But there’s a new and improved site design, yay! And I promise i’ll get back into the swing of things after this week.
I leave you with a wonderful iced latte that has literally ALL OF THE GOOD THINGS – amazing coffee ice-cream scooped in big mounds in a tall glass, topped with homemade date-vanilla almond milk and a hit of freshly brewed coffee.
I can’t stop drinking them, the coffee ice-cream is almost all gone though…sad. I’m having my next to last one as we speak. The coffee ice-cream is adapted from my other cashew based recipe…maple and lavender ice-cream. It’s oh so creamy and tastes like a milky and bittersweet latte, when it gets a little melty and starts to mix with the almond milk and fresh coffee, you’ve hit the sweet spot. It’s like an iced latte-thickshake. YUM.
Anyhow, I’ll have to leave you now. Short and sweet. Next week I have a broad bean crostini recipe lined up to celebrate the last of the broad bean days for the year (and almost the end of Spring!). Also, i’m heading up to Byron Bay this coming weekend to camp for a few nights, if i happen to take some pictures of all the incredible plant-based food and beautiful beaches while i’m there, you’ll be seeing them here!
Until then, if you try this recipe (or any others), tell me how it goes in the comments, or show me a photo on insta by tagging #theflouredkitchen , i’d love to see your creations!
Date-Vanilla Almond Milk Iced Latte + Coffee Cashew Ice-Cream
vegan, dairy-free, egg-free, gluten-free, soy-free
This iced-latte is my ultimate cold drink for the warmer months - the date and vanilla bean almond milk is super creamy and just sweet enough, when combined with a hit of coffee and a handful of ice it makes for a seriously good hot weather pick-me-up drink. A scoop or two of home-made coffee cashew ice-cream takes it to the next level. Top with whipped coconut cream and a dusting of cocoa powder if you want to go crazy! Iced-coffee perfection.
- 3/4 c raw, unsalted cashews
- 3/4 c raw granulated sugar (I love to use vanilla bean sugar when i can for extra vanilla flavour)
- 3/4 c canned coconut cream (refrigerate can of coconut milk/cream overnight, scoop thick bit off the top)
- 5 tbsp. plus 2 tsp. refined coconut oil (can used unrefined however it will have a more pronounced coconut flavour)
- 1/2 tsp. flaky sea salt or rounded 1/4 tsp fine sea salt
- 1 c good quality coffee beans
- 1 tbsp. vodka or other neutral alcohol (to keep the ice cream from setting too hard)
- 1/4 tsp. xanthan gum
- 2 tsp. vanilla extract
- 1/2 tsp. very finely ground coffee
- 1 c almonds, soaked in boiling water for 8 hours or overnight
- pinch sea salt
- 4 c filtered water
- 4 pitted medjool dates
- Seeds of 1 vanilla bean
- 1 -2 scoops coffee ice-cream per glass
- date-vanilla almond milk
- freshly brewed coffee, allowed to cool
- optional: whipped coconut cream and a dusting of cocoa powder
- Soak cashews 8 hours or overnight in water. The next day, drain and transfer to a blender with 1 cup water; blend on high speed until smooth & set aside in the blender until you're ready to add the rest of the ice-cream ingredients.
- Combine the sugar and 1/2 cup water in a small saucepan over medium-high heat; cook until the sugar has dissolved, about 4 minutes, then remove from the heat. Whisk in the coconut oil, salt and coconut cream, then add the whole coffee beans. Heat until the mix begins to simmer then turn the heat down a little and allow to heat through for about 4-5 minutes (to heat the beans up and start the coffee infusing). Remove from the heat. Cover with a lid and allow to infuse for 1 hour.
- Set a strainer over the top of your blender and pour the coffee mix over the top, straining out the beans. Press on the beans through the strainer to extract as much coffee flavour as possible. Remove the strainer & discard the beans. Add the vodka, xanthan gum and vanilla extract then blend on high for 1-2 minutes until smooth & well blended. Pour into a medium bowl set over a larger bowl filled with ice. Mix in the ground coffee & stir over the ice bath until cool. Refrigerate until cold (preferably overnight).
- Transfer to an ice cream maker and process according to manufacturer's instructions until churned and thick (mine takes approximately 20 minutes to churn - I just keep going until it's too solid to mix any more). Transfer to an airtight storage container; freeze until set, at least 4 hours. Ice-cream will keep, frozen, for up to 1 week.
- Drain and rinse the almonds and remove their skins by squeezing them between your fingers. Place in a blender with the sea salt and 4 cups water and blend on high speed for 2-3 minutes until smooth. Strain the mix through a nut milk bag or a few layers of muslin cloth.
- Rinse out the blender and return the milk to the blender along with the pitted dates and vanilla seeds. Blend on high until the dates are completely incorporated and smooth. Pour into a jar and chill in the fridge until needed.
- Put a handful of ice into each glass, place a scoop or 2 or coffee ice-cream on top then pour over the almond milk until the glass is 2/3 full (for filter/french press coffee) or 3/4 full for espresso. Top with the cooled coffee and then whipped cream and cocoa powder if using. I like to let the ice-cream melt a little before digging in, it mixes a little with the coffee and milk and it's so very good.
The coffee ice-cream and almond milk can be made ahead of time and kept in the freezer/fridge until you're ready to build your iced lattes. This is still wonderful without the addition of the coffee ice-cream, though it really does take it up to a whole new level of deliciousness. If you'd rather not make your own almond milk, just use store bought and find a vanilla flavoured one if you can.