Place your ice cream churning bowl in the freezer the night before to properly freeze the liquid in the bowl.

Also, add the raw cashews into a container, add cool filtered water, cover, and leave on your kitchen counter to soak and soften for 4-8 hours.

You can also soak them in hot water for only 30 minutes right before you make the ice cream.

Using a double boiler, melt your chocolate.

A double boiler is when you add a bit of water to a pot, bring it up to a boil then place a bowl with the chopped chocolate on top of that pot and the hot steam will melt your chocolate.

Be sure that the water does not touch the bowl.

You can also melt your chocolate in the microwave in 20 second increments (stirring in between) but you will run the risk of burning your chocolate if you are not careful.

Allow the chocolate to cool a bit.

To your blender add the pre soaked and drained cashews and the remaining ingredients expect for the chocolate chunks.

Blend on high until smooth. Taste and adjust with more maple syrup, if necessary.

Although this step is not necessary, I do recommend chilling the ice cream base in your fridge for at least an hour, this will help the churning process.

Add the ice cream base to the chilled ice cream maker and churn according to manufacturer’s instructions.

I use the KitchenAid ice cream attachment and it takes about 15-20 minutes; it should look like soft serve ice cream.

Lastly, add the chocolate chunks and using a rubber spatular fold them into the ice cream.

Transfer the ice cream into a freezer safe container using a rubber spatula and smooth out the top.

If your container does not have a lid, wrap the entire container securely in cling film (a lot of cling film).

Next, freeze the ice cream for a minimum of 4 hours to overnight.

Remove the ice cream from the freezer and if it is too firm to scoop, allow to thaw for a few minutes.

Use a hot ice cream scoop for easier scooping.