Okay, I am going to say right now, I may never have to buy store-bought ice cream again. Over the summer I made Blackberry Blender Ice Cream which was great, but it was more like a sorbet. With this attempt and the addition of the cashews the result had a richness of a decadent ice cream.

I have to admit that this came to be completely by mistake. I was making a filling for a phyllo dough dessert that was a fail, due to my inability to master the art of phyllo. The combination of the filling tasting really good and not wanting to waste it I decided I would attempt to make ice cream out of it. I threw in some soy nog because I like how it taste with chai. The best part about this is that you can make it in the matter of a couple of hours.

Ingredients:
1 cup raw cashews, soaked at least two hours, and rinsed
3/4 cups of your favorite prepared chai
3/4 cups of vegan nog
1/2 cup white chocolate chips
1/4 cup organic powdered sugar
1 Tsp brown sugar
1/4 Tsp pumpkin pie spice
cinnamon and extra white chocolate chips for serving

Directions:
Throw all ingredients into a blender and blend until creamy. Pour into a freezable, airtight container and freeze until solid. Once frozen set out to defrost until it will pop out of the container. Mine took ten minutes. Blend on high for 1 to 2 minutes. Serve with a little cinnamon and white chocolate chips on top.