• 1 Cup Raw Cashews
        • 1 Cup Medjool Dates
        • 1⅓ Cups Water
        • 1½ Cups Fresh Coconut Milk
        • 1 tsp Vanilla Bean Powder
        • 1 Bottle of Sol-ti GINGER SuperShot
        • 1 Bag of Sol-ti Coconut Cashew SuperMix

1. Begin by combining the dates, cashews, and water
together in a medium bowl and soak for at least 4
hours.

2. Once the dates and cashews are softened, add
them to a blender with the coconut milk, vanilla
bean powder, and GINGER SuperShot. Blend on
high for 1-2 minutes or until silky smooth.

3. Pour the mixture into an ice cream machine and
churn for 20-30 minutes. Alternatively, pour the
mixture into an ice cube tray and freeze for 4 hours.
Add cubes to a blender and blend until smooth, thick,
ice cream is formed.

4. Top with the Coconut Cashew SuperMix.

Serve and enjoy!