a|dash Adaptogenic Cacao Cold Brew Coffee Ice Cream

Adaptogenic Cacao Cold Brew Coffee Ice Cream (makes 8 servings) 

We couldn't miss the opportunity to celebrate National Ice Cream Day with this creamy vegan, adaptogenic, delicious treat!! 


  • 1 can of a|dash cold brew
  • 1 can of Coconut Milk
  • 1 can of Coconut Cream
  • 1/4 cup of Maple Syrup
  • 2 tbsp. Zen Cacao 
  • 2 tsp of Vanilla Bean Extract
  • 1 tbsp Blender Bomb Cacao Sea Salt Bomb Drizzle
  • 1 pinch of Pink Sea Salt
  • 2 scoops (5g) of Sunflower Lecithin Powder (optional)**
  • Coconut chips & chocolate chips (for topping , if desired) 


    1. Pour the cold brew and coconut milk into an airtight container and chill in fridge for a couple of hours. 
    2. Pour cold brew mixture into the blender, then add in the coconut cream, maple syrup, Zen Cacao, vanilla bean extract, Bomb Drizzle and sea salt. Add sunflower lecithin if using. 
    3. Blend until completely smooth.
    4. Pour in an air tight container and put in the freezer for a few hours until it thickens up an ice cream like texture. 
    5. Serve, top with coconut chips if desired, and ENJOY! 

 **Sunflower Lecithin Powder is optional, but can be used as a natural emulsifier.**


Image & recipe inspo from My Tiny Laguna Kitchen. 

Leave a comment

Please note, comments must be approved before they are published