3/4 cups cashews, soaked for at least 4 hours or overnight
1 can (13.5/15oz) coconut milk (full fat)
1 tsp vanilla
1-2 tbsp real maple syrup
1 3.5 oz bar of 85% dark chocolate

1. Blend the cashews, coconut milk and vanilla on high speed until smooth (about 1-2 minutes).

2. If you have an ice cream machine, pour your ice cream base into your machine and let it do it’s thing. In the meantime, melt your chocolate over a double boiler until smooth.

3. If you don’t have an ice cream machine, pour your ice cream into a shallow baking pan lined with parchment paper. Break up the chocolate bar into tiny pieces. It might be best to use a chef’s knife and get the pieces to be small enough. Fold the chocolate into the ice cream and place the pan into the freezer. Stir the ice cream every 30 minutes as it freezes so as to prevent any crystallization.

3. If you’re using an ice cream machine, once the ice cream is almost ready (it’s still runny but looks like it’s about to become ice cream), slowly pour your melted chocolate into the machine as it’s running in a small stream.

4. Let the machine continue until the ice cream is ready. For best results, serve right away. Otherwise, transfer to an ice cream or freezer safe container, and put it in the freezer. Take it out about 10-15 minute before you want to serve it so it has a chance to soften. Homemade ice cream has no preservatives, so it has a tendency to have a consistency closer to granita if you try to serve it before thawing properly!

Enjoy!!

See the video here: