Ingredients Cookie Dough 2 tablespoons roasted cashews 1/2 cup butter, vegan butter or coconut oil (butter works best, but coconut oil also works really well) 3/4 cup brown sugar 2 teaspoons vanilla extract 1 cup flour pinch of salt 3/4 cup mini chocolate chips (use vegan if needed) Chocolate Coconut Ice Cream Instructions *Make sure to put your ice cream bowl in the freezer the night before.! Make the Cookie Dough Add the cashews to a food processor or high power blender, process for 2 minutes or until the cashews are a fine powder. Add the butter (or coconut oil), brown sugar and vanilla and process another 30 seconds to 1 minutes or until smooth and creamy. Add the flour and salt, process until combined. If the mixture seems dry add a tablespoons of milk or water. Stir in the chocolate chips.Line a baking sheet with parchment and spread the cookie dough out in an even layer about 1/4 inch thick. Place in the freezer until ready to use. Chop into small chunks.! To make the Ice Cream visit this link.