• 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!