ICE CREAM - USING CASHEW  OR ALMOND BUTTER + COOKIE DOUGH BITES

Ingredients:

• 2 cups unsweetened non-dairy milk (or used canned coconut milk)
• 1/2 cup Fueled by AF Nut Butter of choice (we used cashew butter)
• 1/4 c raw honey or date paste (other liquid sweeteners will result in an icier/less creamy ice cream)
• 1 tbsp tapioca 
• 1 tsp vanilla extract/paste 
• Optional: 2-3 tbsp cacao powder 
• Crumbled 3 Fueled by AF cookie dough bites for stirring in later

Directions:

1. Blend all the ingredients in a high speed blender until smooth and creamy.
2. Pour into ice cube trays and freeze for at least 12 hours.
3. Pop up the cubes and reblend on low-medium speed, using a tamper to stir as you blend. Stop to stir/mix in as needed. You’ll probably need to stop the blender a couple of times, but try not to add any liquid. 
4. Transfer to a shallow glass dish, layering in crumbled chocolate cookie bites. 
5. Freeze immediately. 
6. Thaw in the fridge for 20-30 minutes before scooping and serving!