• 1 Cup Raw Cashews

        • 1 Cup Medjool Dates

        • 1 ½ Cup Fresh Coconut Milk

        • 1 tsp Vanilla Bean Powder

        • 2 Bottles of Sol-ti CLARI-TI SuperShot

        • 1 tsp Lemon Zest

1. Begin by combining the raw cashews and medjool dates in a large mixing bowl and covering them completely in water. Place in the fridge to soak for at least 4 hours (overnight is best). Ensure that the freezer bowl in your ice cream maker has been frozen for at least 24 hours. 

2. Once the dates and cashews have soaked and are soft, strain them and add them to a blender along with the coconut milk, vanilla powder, lemon zest and CLARI-TI SuperShot. Blend the ice cream mixture on high for 1-2 minutes. It should be silky smooth with no lumps of cashews or dates. 

3. Pour the mixture into the ice cream maker and churn for 25-30 minutes (churning time will vary by machine). 

4. When the ice cream sticks to the paddle, it is done. You can either enjoy it immediately as a soft serve or put it in an airtight storage container and freeze it for a couple of hours for the perfect scoopable ice cream.

Serve and enjoy!