Raw Nut Milk Ice Cream

For vanilla flavor: Scrape seeds from 1 vanilla bean or 3 teaspoons real vanilla extract into the cashew mixture.

For berry flavor: Use 1 teaspoon real vanilla extract and mix in 1 cup crushed frozen berries (such as raspberries, blueberries, blackberries, or strawberries) at the end of churning.

For chocolate flavor: Blend 3/4 cup melted organic chocolate chips and 1 teaspoon vanilla extract into cashew mixture.

For burnt almond fudge flavor: Blend 3/4 cup melted organic chocolate chips, 2 teaspoons almond extract, and 1 teaspoon vanilla extract with cashew mixture. Add 1/2 cup toasted chopped almonds at the end of churning.

For carob mint flavor: Add 1/4 cup raw carob powder, 1 teaspoon almond extract, and 1/2 teaspoon mint extract to the cashew mixture before blending.

For caramel praline pecan flavor: Switch out 1/2 of the almond milk for walnut milk; replace honey with sucanat or other brown sugar. Scrape and add in the seeds from 1 vanilla bean. Melt together 3/4 cup sucanat, 1/4 cup butter, 2 tablespoons honey, and 2 tablespoons water in a saucepan over medium heat; boil for 2 minutes. Stir in 3/4 cup chopped pecans. Cool and add to ice cream at the end of churning.