(Optional): 1/4 cup of slightly chopped pistachios and raw cacao nibs on top
Instructions
The night before you make the ice cream, soak the cashews in cool water for 6-8 hours.
When ready to begin, add soaked, drained cashews, coconut milk, coconut oil, sweeteners, vanilla, sea salt and ground pistachios to a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. ‘
Adjust the sweetness as needed, adding more coconut palm sugar if desired. Also, add more ground pistachios if needed to enhance the texture and/or flavor.
Line a loaf pan with wax paper then pour the ice cream batter into the pan. Let chill for 1 hour, then add pistachios and raw cacao nibs on top.
Let chill for 4 more hours (minimum). Before scooping, let sit out for 20-30 minutes to soften and use a hot scoop to ease the process.
Enjoy immediately or transfer the ice cream to a freezer-safe container and smooth flat with a spoon. Cover securely. Will keep it in the freezer for 7-10 days.