2 cups raw cashews
¾ cup filtered water or coconut water
½ cup maple syrup
1 TBS good quality vanilla extract
¼ tsp sea salt
1 drop therapeutic grade lavender essential oil
Blend everything but the white chocolate in your blender, until creamy and smooth.
Chill for 6 hours or overnight.
Freeze the cream according to your ice cream maker’s instructions.
Add the white chocolate chunks right before serving.