I’m actually quite glad that, in updating this site, I discovered I mistakenly overlooked posting this recipe a long time ago…because it’s a great one to have sitting at the top for awhile! This was a recipe that was not only a three-fer, but one I was extremely proud of and one of my more popular ones on YouTube. As I sit here in below freezing temps, though spring is supposedly right around the corner, I’m jealous of my former tank top-wearing, ice cream-eating self. I simply can’t wait to bust out the old ice cream maker again for some of this:

Ice Cream:
1 cup cashews, soaked for one hour and drained
1/4-1/3 agave or maple syrup
splash vanilla extract or 1 vanilla bean
pinch salt
*Blend cashews with 1/2 cup of water until all major chunks are broken up. Add another 1/2 cup water, agave or maple, vanilla, and salt. Blend again until mixture is creamy and resembles a melted milkshake.
*Pour into pre-frozen ice cream maker container and churn for 10 minutes or so.
*If you don’t have an ice cream maker, you can easily use a stand mixer with a pre-frozen bowl. You can also use a blender or food processor. In this case, freeze the cashew mixture about halfway, remove from freezer and blend a second time to add more air. Freeze and eat!

Cookie Dough Bites:
1/2 cup oats
1/2 cup cashews
2-3 tbsp. agave or maple syrup
pinch salt
chocolate chunks/chips or carob chips of choice
*Blend oats and cashews into a fine powder. Add agave or maple syrup and salt to form a ball of dough. Scoop into a bowl and mix in chocolate pieces with your hands. Form into small bite-size pieces. Refrigerate for snacking, ice cream topping, or mix right into the ice cream.

Homemade Magic Shell:
1 part cocoa powder
1 part agave or maple syrup
2 parts coconut oil
*Stir all together until smooth and chocolatey. Pour over ice cream and watch it turn to a shell! For regular chocolate sauce, omit the coconut oil and add a little extra agave, water, or milk of choice.