Espresso White Chocolate Ice Cream

Ingredients:

For the Ice Cream :

• 8 shots(240ml) espresso
• 200g cashew nuts
• 400g plant-based milk
• 160g beet sugar

For the white chocolate :

• 50g cacao butter
• 30g beet sugar
• 20g coconut milk powder

Instructions:

1. brew 8 shots of espresso or 240ml of dark coffee.
2. in a blender, put espresso, cashew nuts, plant-based milk and bbeet sugar together and blend well.
3. pour the mixture into an ice cream maker.
4. once the mixture gets thicker, usually takes about 30 to 50 minutes, pour melted white chocolate.
5. leave the ice cream in a freezer.
6. Enjoy!