Java Crunch Ice Cream

1. For best results, chill the coconut for at least a full day or more before making the ice cream, as this will help with the thickness and creaminess.
2. For a slightly sweet result, use cashew butter instead of whole cashews. If using whole cashews, soak a 1/2 cup in warm water for a couple of hours, and then proceed with the recipe.
3. Place all ingredients in your blender and blend until completely smooth (at least a couple of minutes). Make sure to scrape off the sides of the blender and blend again to incorporate everything. (If using potato starch instead of the cashews, then add that last and blend for a couple of minutes until very smooth. It should be very thick.)
4. Pour into your ice cream maker and let churn for 30-35 minutes. Stop when it’s at a slightly firm, soft serve consistency. Be careful not to over churn as this can make it freeze too hard and form ice crystals. Pour into an airtight container and gently fold in the chocolate chips. Place a piece of plastic wrap directly onto the ice cream itself, to help prevent ice crystals.
5. Freeze for a couple of hours to firm up before eating. If it freezes overnight, you may want to remove it just a few minutes before eating to soften some.
6. Enjoy!

NOTES

Vegan, Gluten-free, Oil-free (Nut-free optional)

I use cashew butter in this, as opposed to whole cashews, because cashews become sweeter when made into butter and I found I preferred the taste and texture by using cashew butter instead of just throwing in cashews. To make this cashew-free, you can sub with 1/4 cup potato starch (this starch works best to not leave any aftertaste). It will be a little less creamy than with the cashews & slightly less sweet, so you can taste and add 1 more tablespoon syrup if desired! For the coconut milk, I highly recommend a brand that has 14g of fat, at least, as this will make a difference in the creaminess.