If using an ice-cream maker then be sure to follow the instructions for your particular product.  Mine requires the bowl to be placed in the freezer for 24 hours before preparing this recipe.

In a medium sauce pot whisk in the coconut milk and maple syrup on low-medium heat and bring it to a simmer. Ladle out ½ cup of the mixture into a separate small bowl and whisk in the arrow root flour until dissolved then pour it back into the main pot and whisk until well combined. Cook on a low simmer for 5 min. Transfer mixture into a glass bowl to fully cool for about 30-45 min.

In a high speed blender (I used a Vitamix) add in your coconut milk mixture, cashews, avocado, cacao powder, coconut oil, vanilla and sea salt. Blend on high until silky smooth (roughly 30 sec).

Pour the blended mixture into your ice cream maker and churn for 25-30 min until you’ve reached your desired texture. During the last 3-5 min you can add in the chocolate chips and nuts.

Enjoy straight away or transfer into an air tight container or ice cream tub in keep the freezer until ready to eat. I would recommend consuming within a month to keep its freshness.

In a double boiler, melt together the chocolate chips and coconut oil on low-medium heat and stir until fully melted together. Set aside to slightly cool before topping onto your ice-cream. You can pour it straight onto your ice cream dish or transfer it into a squeeze bottle and drizzle it daintily to enjoy.