Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups raw cashews, soaked for 6-8 hours, drained
  • 1 14 oz canned full-fat coconut milk, shaken so it is completely liquid
  • 1/4 cup coconut sugar
  • 1/4 agave syrup or raw honey
  • 1/2 TBS vanilla extract
  • 2 TBS tapioca flour/starch (or cornstarch)
  • 2 Ope’s Cookies, crumbled (I recommend The Outlaw)
  • 1/4 cup all-natural peanut butter

Instruction

  • Before you begin make sure your ice cream bowl is completely frozen, at least 12 hours, preferably 24 hours. Store it in the coldest part/back of the freezer.
  • In a medium saucepan on medium heat, combine coconut milk, coconut sugar, agave or honey and vanilla. Whisk together until warm, almost hot to touch. Sprinkle in tapioca starch one tablespoon at a time, whisking thoroughly. Continue whisking mixture on medium heat for 5 minutes, until mixture has thickened. Remove from heat and let cool for 10 minutes.
  • Next add drained cashews and the cooled coconut milk mixture to bowl of food processor or high speed blender. Process until everything is liquid, scraping down the sides as necessary. This may take several minutes depending on your blender. You want everything to be really smooth.
  • Transfer to freezer safe bowl and chill in freezer for 2 hours, or fridge overnight. The mixture should be really cold before adding to the ice cream maker, but not frozen solid.
  • Once the mixture has chilled, add to the ice cream maker (follow manufacturer’s instructions) and churn mixture for 30-45 minutes. Once the mixture is the consistency of soft serve (after bout 30 minutes) add in half of the cookie crumbles and churn to mix.
  • Transfer half of ice cream batter into a lined 8×4 or 5×7 loaf pan, drizzle in peanut butter, then add the rest of the ice cream batter, cookie crumbles and top with more peanut butter. Swirl with spoon to slightly mix in. Cover well with plastic wrap and foil. Freeze an additional 4 hours, until ice cream is more solid.
  • Note: ice cream can be enjoyed without the additional freezing time, it will just be a soft-serve consistency. If you want a scoop-able ice cream, freeze covered for at least 4 hours.