Vanilla Carob Chip Vegan “ice cream”

• 2 1/2 cup full-fat coconut milk 
• 3/4 cup cashews 
• 1 - 2 tsp liquid monk fruit (or preferred sweetener)
• 3 - 4 tsp vanilla extract. (OPTION- 2 vanilla beans)
• 3/4 cup Missy J’s Carob chips (unsweetened or regular)
• Pinch of salt 

Equipment

• Ice cream maker

• Add coconut milk, vanilla, monk fruit and cashews in a high powered blender and blend until smooth and creamy. 
• Pour the mixture into your ice cream maker and churn for about 20-30 minutes till a ball forms. (Follow manufactures directions) 
• In a separate bowl, fold in Carob chips. It’s great to eat right then as it’s at its creamiest. Store in an airtight container in the freezer. Thaw before eating.