Salted Double Chocolate Ice Cream

• 3/4 cup Cashews, soaked overnight and drained
• 10 tablespoons Water
• 3 tablespoons Coconut Oil, Melted
• 1 cup Coconut Cream
• 6 tablespoons Liquid Sweetener, such as Honey or Agave
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Vanilla Extract
• 5 tablespoons Cocoa Powder
• 2-4 tablespoons Cacao Nibs

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

cashews, water, coconut oil, coconut cream, liquid, salt, vanilla, cocoa, cacao nibs

Taken from food52.com/recipes/36967-salted-double-chocolate-ice-cream (may not work)