Ingredients

Vanilla Ice Cream

  • 1 1/2 cups raw cashews, soaked overnight
  • 2 cups Simply™ Almond Vanilla
  • 1/2 cup canned coconut cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Chocolate Shell

  • 1 cup dark chocolate chips
  • 3 tablespoons coconut oil
  • 1/2 cup chopped toasted almonds for serving

Steps

Vanilla Ice Cream

  1. Place cashews in a medium bowl and cover with 2 inches of water. Let soak overnight.
  2. Drain the soaked cashews, and place them in a blender with 1 cup of Simply™ Almond Vanilla. Blend until creamy and smooth.
  3. Add the remaining 1 cup Simply™ Almond Vanilla, coconut cream, sugar, vanilla, and a pinch of salt. Blend until smooth.
  4. Pour the mixture into a frozen ice cream maker canister and turn until very thick, about 30 minutes.
  5. Pour into a loaf pan and freeze completely another 4-6 hours.

Chocolate Shell

  1. Simmer 2-3 inches of water in a medium saucepan. Place a heat proof bowl over the pot and melt the chocolate chips in the bowl. Add coconut oil and stir to combine.
  2. To serve: scoop the ice cream into a bowl and top with chocolate shell and chopped nuts.