Salted Double Chocolate Ice Cream

1. 1

   Drain the soaked Cashews and begin to puree them in a high-speed blender. Slowly add the water until a creamy milk has been made.

2. 2

   Combine the coconut oil, coconut cream, agave, salt, vanilla, and cocoa and puree until mixed. Pour the mixture into a metal bowl and pop in the freezer for a couple of hours.

3. 3

   Stir the mixture after a few hours. Return to the freezer, string every couple of hours until its 'pudding consistency'. Stir in the cocoa nibs and place the mixture into a freezer proof container until fully set.

4. 4

   Once you're ready to serve, let it soften for a few minutes on the counter before scooping.

* Per serving · 4 servings · Values may vary.

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