Homemade Almond Milk Iced Latte + Coffee Cashew Ice-Cream {vegan, gf}


This iced-latte is my ultimate cold drink for the warmer months — 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! 

I can’t stop drinking these! 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.

You can take the almond milk/ice-cream recipes and use them separately obviously. Though they are wonderful together. I would looove to try this ice-cream on top of a chocolate tart or brownie type thing, I think it would be an absolute hit.

Homemade Almond Milk Iced Latte + Coffee Cashew Ice‐Cream {vegan, gf option}

vegan, dairy‐free, egg‐free, gf, 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.
Servings 6



  • 3/4 cup raw unsalted cashews
  • 3/4 cup raw granulated sugar I love to use vanilla bean sugar when i can for extra vanilla flavour
  • 3/4 cup canned coconut cream refrigerate can of coconut milk/cream overnight, scoop thick bit off the top
  • 5 tbsp + 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 cup good quality coffee beans
  • 1 tbsp vodka or other neutral alcohol to keep the ice cream from setting too hard (optional)
  • 1/4 tsp xanthan gum
  • 2 tsp vanilla extract
  • 1/2 tsp very finely ground coffee

almond milk

  • 1 cup almonds soaked in boiling water for 8 hours or overnight
  • pinch sea salt
  • 4 cup filtered water
  • 4 pitted medjool dates
  • Seeds of 1 vanilla bean


  • ice
  • 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.

iced latte

  • 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.


Date-Vanilla Almond Milk Iced Latte & Coffee Ice-Cream

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Floured Kitchen © Copyright 2017-2021. All rights reserved.