Vegan Espresso Coconut Ice Cream with Gluten-free Brownies

Name: Vegan Espresso Coconut Ice Cream with Gluten-free Brownies
Prep time: 1 h
Cook time: 9 h 30 min
Total time: 9 h 30 min
Yield: 9 pieces
Ingredients: 250 g raw cashew nuts; water, hot; 15 g coffee beans; 400 g coconut milk; 100 g sugar; 1 tsp natural vanilla extract; 4 tsp instant espresso powder; 2 pinches fine sea salt; 50 g vegan dark chocolate; 20 g coconut oil; 70 g dairy-free milk of choice; 80 g sugar; 80 g water; 60 g coconut oil; 2 Tbsp ground linseed; ½ tsp natural vanilla extract; 200 g vegan dark chocolate; 80 g gluten-free plain white flour; ¼ tsp bicarbonate of soda