Step 1

Place spoonfuls of cashew butter on a waxed-paper lined cookie sheet until you’ve used ¼ cup. Sprinkle with a small pinch of sea salt and freeze for 1 hour.

Step 2

Blend all ingredients, including the remaining ¼ cup cashew butter in a high powered blender for about 1 minute until smooth.

Step 3

Transfer to an airtight container, gently incorporate cashew butter pieces and freeze for at least 2 hours until completely solid. Remove from freezer 5 minutes before serving.