Blueberry, Vanilla, and Chocolate Ice Cream

Rich and decadent coconut ice cream done 3 ways: chocolate, vanilla, and blueberry. Does it get any better? Free of dairy, free of refined sweeteners, and made with all plant based, nourishing ingredients for a wholesome treat you can feel good about eating.

Ingredients

• 1½ cups raw cashews
• 1 can full fat coconut milk (15 oz.)
• 3 tablespoons coconut oil, melted
• 3 tablespoons coconut oil, melted
• ½ cup maple syrup
• 1 tsp vanilla extract
• pinch sea salt
• 2 cups of frozen blueberries
• ⅓ cup raw cacao powder

Instruction

1. Place the cashews in a bowl, cover with water and soak overnight for best results, you can soak for 1 hour if using a high-speed blender. The next day, drain and pat the cashews dry.
2. To make the ice cream: Blend the cashews, coconut milk, coconut oil, maple syrup, vanilla extract and sea salt in a high-speed blender until creamy and smooth.
3. To make blueberry ice cream blend in 2 cups of frozen blueberries or to make chocolate blend in ⅓ cup cacao powder.
4. Transfer ice cream to freezer overnight or until firm.