Chocolate Cashew Milk Ice Cream: Dairy-free, GAPS, Paleo

• Baking & Spices

  • 5/8 cup Cocoa powder
  • 1 pinch Salt
  • 4 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Cashews, raw

• Liquids

  • 2 cups Water

• Other

  • 1/3 Plus 1/4 cup raw honey

Found on wholenaturallife.com

Ingredients

• 2 cups raw cashews
• 2 cups water, plus extra for soaking your cashews
• 1/3 plus 1/4 cup raw honey
• 1/2 cup plus 2 tablespoons cocoa powder
• 4 teaspoons vanilla extract
• A pinch of salt, plus 1/2 tablespoon for soaking your cashews

Directions

• Since raw cashews contain some antinutrients that make them hard to digest, I started by soaking my cashews. Cover your 2 cups of cashews with filtered water, then add 1/2 tablespoon of salt. Dont soak your cashews for more than six hours, as they can become slimy. I soaked mine for about three hours.
• Once your cashews are done soaking, drain them and rinse well.
• Add your cashews to your blender, then add two cups of water. Blend until your cashews become cashew milk. In my high-powered blender, this only took a minute or two.
• Add the honey, cocoa powder, vanilla extract and salt to your blender and blend to combine.
• Pour mixture into your ice cream maker. Process until the ice cream reaches your desired consistency. Serve ice cream immediately, or move to the freezer for a few hours to firm up.
• Store leftover ice cream in the freezer, ideally in a shallow container to simplify future defrosting.