Course: Dessert, Ice Cream
Cuisine: Gluten-Free, Grain-Free, Vegan
*Make your own cashew butter by blending 3 cups raw cashews in a food processor for 6 minutes or until smooth (it should be very thick), stopping to scrape down the sides as needed. Measure off the amount needed for the recipe and store the extra cashew butter the refrigerator in an airtight jar or container.
**Note: If you find dipping to be too messy, feel free to drizzle instead. Simply line up all of the ice cream squares in a single layer in the lined baking tray, and use a tablespoon to splatter spoonfuls of the chocolate across the surface of the ice cream bars.