Instructions

1. In a large saucepan over medium/high heat combine the Silk Chocolate Cashew Milk and sugar, stirring until the sugar disintegrates completely and the mixture is simmering.
2. Reduce the heat to medium/low heat and simmer for 4 minutes.
3. Remove the pan from the heat and whisk in the chopped chocolate, cocoa powder, chocolate extract and vanilla extract, until smooth.
4. Pour the mixture into a large bowl and let cool to room temperature.
5. Gently press a layer of plastic wrap onto the surface of the chocolate mixture and refrigerate for 4 hours.
6. Pour the chilled mixture into your ice cream machine and freeze for 35-40 minutes.
7. Stir in the chopped cashews and chocolate and transfer the mixture to a large loaf pan lined with parchment or use a plastic container.
8. Freeze the ice cream for 4-6 hours until firm.