Soak your cashews the night before or at LEAST 6 hours in warm water
In your blender combine the cashews with the coconut oil and maple syrup until fine
Add the rest of your Icecream ingredient and blend until creamy and smooth
For the raw brownie dough, blend Medjool dates with coconut oil until well combined
Then add chocolate powder, vanilla, and chocolate chips and blend again.
Spread the mixture on a baking sheet and freeze for about 1 hour.
Slice little brownie bites with a sharp knife
Pour half of the Icecream in a rectangular baking tin and cover with brownie bites, freeze
Repeat the process with the second half of the mixture and the brownie bites
I stored them in a rectangular baking tin with baking paper inside.
Cover well and freeze for at least 4 hours or until firm.
* I learned that the Icecream gets more creamy when I stirred the mixture in the freezer every 20 minutes. It's worth to do it if you don't have an Icecream maker.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/vegan-chocolate-brownie-icecream/