Ingredients: 2 (14oz) cans full-fat coconut milk 1/2 cup soaked raw cashews** see notes for substitute 3/4 cup granulated monkfruit (or other sweetener of choice) 1/3 cup cacao powder (or cocoa powder) 1 tsp vanilla extract etc.
Instructions:
Step one. Make sure your ice cream machine bowl has been in the freezer at least overnight. If you do not have an ice cream maker, see notes* Also, place your cashews in water to soak overnight. If you forget to soak your cashews, simply boil them in some water until soft and then drain and let cool.
And then, Pour 1 can of coconut milk and the soaked cashews into a blender and blend until creamy. Add the remaining ingredients and blend just for a few pulses until combined.
And now, Assemble your ice cream maker and turn it on. While running, pour the ice cream mixture into the ice cream maker bowl. Let it churn until the ice cream is frozen enough to stop moving. The time it takes will depend on your ice cream maker. Mine typically takes about 25 minutes.
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