Memorial Day Weekend may have come and gone, but on my first day back to school I am day dreaming about being down the shore and enjoying this Cacao Cashew Cream Ice Cream.  Using cashew cream allows for a thick and creamy texture that will really have you questioning if its really dairy free…trust me it is!

Ingredients:

• 3 cups raw cashews + 2 cups water for soaking
• 2 cups unsweetened almond milk
• ½ cup cacao powder
• ¾ cup dates
• 2 tbsp raw honey
• ¼ tsp salt
• 2 tsp vanilla extract

Directions:

• Soak cashews in 2.5 cups water for at least 4 hours.
• Rinse and drain cashews and add to food processor
• Add almond milk and cacao and run until smooth.
• While the food processor is running add dates, honey, salt and vanilla extract and continue to run until smooth.
• Pour mixture into an ice cream maker and run until soft ice cream forms.
• Store in airtight container in the freezer.
• Let defrost about 10 minutes before serving.