Cheers to a never ending summer.
1 cup of cashews (soaked over night)
1 can of organic coconut milk (make sure it's not low fat)
3 tbsp of melted coconut oil
10-20 melted caramel fit chews (depending on how sweet you'd like the ice cream)
1 tbsp of sea salt
Paso a paso:
1) In a food processor, mix the softened cashews and coconut milk with the melted coconut oil. Let it mix for about 10 minutes until it's very smooth.
2) While the cashews are blending, peel and place fit chews in a glass measuring cup, and put it in the microwave of 30 seconds. Check that they are melting and add another 15 second in the microwave. Repeat until very soft, almost liquid-like. Add caramel immediately to the food processor.
3) Add the sea salt and let it go for another 10 minutes (or more). Place mixture in a plastic bowl and freeze for 4 hours. Thaw 30 minutes before serving so it's nice and smooth.
4) Enjoy by itself or on top of some protein brownies! We actually had it on top of some warm pecan "coffee" cake and a side of fresh strawberries. Drool.