MAKES ABOUT 1.5 kg
500g cashews
100g dark chocolate
500ml unsweetened plant-based milk
175ml light maple syrup
6 tbsp cocoa powder
¾ tsp xantham gum
1 tsp chocolate vodka (or just use normal vodka)
Large saucepan of boiling water on a high heat, optional | Kettle boiled | Small saucepan | Heatproof bowl | Liquidiser | Ice-cream maker or roasting dish and whisk | 2-litre freezer-proof container
Put the cashews in the pan of hot water and boil for 15 minutes until they are soft and have rehydrated (or soak them overnight in cold water)
Melt the chocolate | Pour hot water into the small saucepan until it’s about 3cm deep and bring to the boil | Reduce the heat to a simmer | Put a heatproof bowl on top of the pan, ensuring the water doesn’t touch the bottom | Break half the dark chocolate into the bowl and leave it to melt | Remove and leave to cool a little | Alternatively, melt the chocolate in the microwave in 15-second bursts
Blend all the ice-cream ingredients except for the reserved chocolate in the liquidiser until smooth | Taste and adjust with more maple syrup, cocoa and/or vodka until you’re happy with the flavour
Pour into the ice-cream maker and follow the manufacturer’s instructions to make delicious ice cream | Alternatively, pour into the roasting dish and put in the freezer until firm, but still pourable, removing occasionally to whisk, if you like, to improve the texture
Melt the reserved chocolate using the method above and drizzle some of it over the bottom of the freezer-proof container | Pour over a layer of ice cream and drizzle with more melted chocolate | Repeat until all the ice cream is used up, finishing with a final drizzle of chocolate | Cover and freeze | When the ice cream has expanded and frozen through, it’s ready to serve