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Sunday, July 15th was National Ice Cream Day, as declared by President Reagan in 1984. I had never heard of the holiday, but I must admit, I was pretty excited when I pulled up my Today.com page to check the morning news and learned of the special frosty treat occasion.
      I decided to make Dark Chocolate Cashew Ice Cream.  You can make this batter in a regular blender, however you'll need to blend it longer to get it smooth enough. You may also prefer to strain the mixture before adding to your ice cream maker to prevent chunks. And if you don't have an ice cream maker, you can pour the batter into a large metal bowl. Pop it in your freezer and stir it every 15 minutes with a spatula until you get the right consistency. This one is worth the extra work!
This cashew ice cream was heavenly. I nailed that velvety texture I have been pining for. This frozen concoction is dairy and sugar free..one bite and you would NEVER know that it is healthy and good for you!  To top it off, the dark chocolate depth is out of this world! It hits your dark chocolate craving perfectly, and paired with fresh strawberries or bananas...ooh baby! I think the cashew cream really made it.


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