So, summer is pretty much made for ice cream.

(Or, is it the other way around?)

But if we’re being honest– most of us don’t do that great with it. You know. “Digestive” wise.

Even for people who do relatively well with dairy in general, ice cream is –by far–the hardest form to digest.

Aside from all that heavy cream, ice cream doesn’t go through a fermentation process like butter or cheese– all of which help us to break it down easier.

Fun fact of the day, I guess.

Well, only fun, because now you can have all the good. Without the bad. And in a way that is  so easy to make at home, without a ice cream maker, and with better ingredients and less sugar.

Ice cream hangover, be gone.

How convenient.

Cashew Milk + Cocoa Nib Ice Cream

Makes 8 servings

Notes: Soak the cashews in water for a few hours before making this recipe. This is a perfect (dairy free and gluten free) frozen treat that requires no ice cream maker. Feel free to try your own flavorings and additions too!

 1.5 cups cashews

1 cup coconut milk

¼ cup coconut oil, melted

¼ cup maple syrup

¼ cup coconut or cane sugar

1 teaspoon vanilla

2 tablespoons cocoa nibs

Soak cashews in water for a few hours before you begin this recipe and chill a loaf pan in the freezer. When ready, drain water and add cashews and the rest of the ingredients to a blender, blending on high until the mixture is smooth and creamy. Stir in cocoa nibs.

Pour mixture into the loaf pan and freeze for a few hours, until the mixture hardens. Scoop out with a ice cream scoop to serve!