If your ice cream maker requires a frozen bowl before you get started, make sure to freeze the bowl at least 24 hours in advance. Add the cold coffee, cashews, and maple syrup to a blender, and blend until very smooth and creamy, with no visible cashew pieces remaining.
Pour the blended mixture into the frozen bowl of your ice cream machine, and then process until thick and creamy, about 30 to 35 minutes.
Enjoy right away, for a soft-serve consistency, or transfer to an airtight container to store in your freezer. It will be more firm and scoop-able after 2 to 4 hours in the freezer, and will still be as scoopable as regular ice cream the next day! Store in the freezer for up to 3 months, as long as you keep it tightly sealed.
Nutrition information is for a slightly heaped 1/2 cup serving. This recipe should make 3 1/4 cups total. This information is automatically calculated, and is just an estimate, not a guarantee.If you don't have an ice cream maker, be sure to read the full post above for tips. You can still make this without one!