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
*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.