Drain and rinse the cashews, then blend with the remaining ice cream ingredients in a blender for 1 minute or until super smooth. Pour into ice cream moulds and place in the freezer overnight. Any leftover ice cream, you can pour into a small mould or loaf tin and use as scoopable chocolate ice cream.

Break up the chocolate and melt in a glass bowl over a pot with a little boiling water. Add the coconut cream and mix until creamy, then turn off the heat.
Remove the ice creams from the freezer,hold each one over the chocolate bowl and coat in chocolate using a tablespoon to spoon the chocolate over from the base, letting any excess drip back into the bowl. Place each one on a silicon mat or tray lined with baking paper,sprinkle with cacao nibs,then repeat with the next ice cream. Place in the freezer for 15 minutes until set. Any leftover chocolate you can spoon into small silicon moulds, or mix in a drop or two of peppermint essential oil before spooning, and place in the freezer to make chocolate truffles

The time has come Chocolate Lover,