1 Cup Raw Cashews soaked in water overnight or in very hot water for at least 10 minutes and rinsed
2/3 Cup Water
2 tsp Vanilla Extract
1/4 Cup + 2 Tbs Maple Syrup
1/2 Cup Almond Milk unsweetened
1/4 Cup Granulated Sugar ground
2 + 1/2 Tbs MW Cacao Powder
1 + 1/2 tsp Espresso Powder or Strong Espresso optional
Pinch of Sea Salt
1/8 Cup MW Cacao Nibs
Leaves Mint for Garnish Optional
1. Place cashews, water, extract, maple syrup, almond milk, sugar, cocoa, arrowroot, espresso and sea salt into a high-speed blender like this one. Blend for 1 minute on med-high speed. Scrape down the inside of the pitcher and blend for 30 more seconds on med-high speed.
2. Pour into a container, cover and chill in the fridge for at least four hours or overnight. This helps develop flavour.
3. Now is a good time to put your ice cream maker freezer bowl into the freezer.
1.When you are ready to churn the ice cream, place the container (preferably a loaf pan) you’ll be storing the ice cream in in the freezer so it’s nice and chilled when you transfer the ice cream from the machine. Line the container with parchment paper and clip the sides as to hold them in place (optional).
2. Churn the ice cream according to the manufacture’s instructions (more or less 30 min on low).
3. Add the cocoa nibs to the ice cream during the last few minutes of the churn. The goal is to evenly distribute the nibs throughout the ice cream.
4. Transfer the ice cream to the storage container, place parchment or plastic wrap right on the surface of the ice cream (this will prevent ice crystals from forming) and cover tightly. Freeze for at least an hour to an hour and a half in the covered container.
5. When you’re ready to serve, remove from the freezer and let set at room temperature for at least 5 minutes. This will allow it to become a bit softer and ready for scooping.
6. Enjoy within a week.