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["soak cashews in plenty of water for at least 3 hours.
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if you forget to do that, you can boil them for 15 minutes.
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either way, rinse and drain the nuts carefully.", "in a high speed blender, combine soaked cashews, soy yogurt, soy milk, maple syrup and stevia. blitz on high until smooth and creamy.
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add spices and coconut oil and blend again. taste the base, adjusting the sweetness level to your likings.", "pour in a freezer safe container (ideally, a metal one) and pop in the freezer for 1-2 hours.
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check on the ice cream every 40 minutes or so. mix everything with a fork, trying to incorporate as much air as possible and break the ice crystals. this is the manual churning.", "after 3 to 5 times churning the base, the texture will be harder and a granita-like consistency will form when you scrape the surface. make sure to always mix the base well.
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let the ice cream freeze completely, about 3 to 4 hours. I left mine in the freezer overnight.", "when it is frozen solid, allow it to thaw slightly, break into chunks and blend them in a food processor until creamy. adding a splash of plant milk will make the job easier.
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at this point the ice cream is ready. you can either serve it as is, with a soft and creamy mouthful, or put it back in the freezer until scoopable (about 1 more hour).", "OPTIONAL METHOD:
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if you have an ice cream machine, skip the manual churning part and proceed accordingly to your gadget manufacturer's instructions.
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if you don't have an ice cream maker but want to skip all the tedious job that's the manual churning, pour the base in your chosen container and let harden overnight.
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the next day, let the ice cream thaw slightly, break into chunks and blend in a food processor with a splash of milk. serve immediately."]
