Vegan Chocolate Chocolate Chunk Ice Cream (Sugar Free)

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   In a small bowl soak the raw cashews for one hour in enough water to cover the cashews.

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   In another small bowl soak the pitted dates in enough water to cover the dates.

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   For the chocolate chunk mix-ins, combine the cacao powder, sea salt and stevia in a bowl.

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   Then add the honey and melted coconut oil and whisk until smooth.

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   4.

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   Pour the chocolate mixture into a glass or plastic container and freeze while the cashews and dates are soaking.

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    5.

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    Once the cashews and dates are finished soaking, drain and rinse the cashews but reserve the date water.

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    6.

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    Pour the dates and the date water into a high speed blender.

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    Add the milk, soaked cashews, vanilla, cacao power, stevia and xanthan gum to the blender and blend on high speed until smooth.

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    7.

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    At this point take out the frozen chocolate and using a spoon or butter knife make it into chunks.

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    Pour the ice cream mixture into a bowl and stir in the chocolate chunks.

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    Place the bowl into the freezer for 45 minutes to an hour until its really cold but not frozen.

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    8.

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    When the ice cream base is really cold turn on your ice cream machine and pour in the mixture.

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    9.

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    Follow the manufacturers directions for making ice cream.

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    Our Oster machine takes just under 20 minutes.

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    10.

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    Serve immediately and try to share some!

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    There probably wont be any leftovers!

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    Yields 4 cups.

* Per serving · 4 servings · Values may vary.