Dairy-Free Bhakti Chip Ice Cream
1 1/2 cups raw cashews, soaked 4-6 hours (or overnight), then drained
2 cups Semisweet Ready-to-Drink Bhakti Iced Chai
1/4 cup coconut oil, melted
1/4 cup agave
1/4 cup cake sugar
1 tsp pure vanilla extract
- Set the churning bowl of ice cream maker in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hour before blending.
- When ready to prepare ice cream, add all ingredients to a blender and blend until creamy and smooth, about 3-4 minutes, using liquify if you have the option. Taste and adjust sweetness/flavors as needed.
- Add mixture to chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 45 minutes. It should resemble thick soft serve.
- Transfer to a freezer-safe container, cover and freeze until hard, at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.
Take your iced chai to a whole new level of cool with creamy, spicy, dairy-free chocolate-chip flecked Bhakti ice cream.