Peppermint Chip Ice Cream

Spirit of the Dawn Cuisine

yields 1½ quarts of frozen fun!

Reminiscent of the famous Peppermint Stick Ice Cream

my sister Halley and I loved as children!

Place in a high-powered blender:

12 ounces Cashews, soaked 6 hours,

drained, rinsed well, and drained again

1½ cups Honey

1½ cups Water

¾ cup Coconut Butter

1 Vanilla Bean,

slit lengthwise with a sharp knife and

insides scraped out with a small spoon

12 drops Essential Oil of Peppermint

Blend till smooth and extra-creamy.

Add to blender while motor is running:

½ cup Cacao Nibs

Blend just enough to incorporate some of the nibs,

leaving most of them whole but mixed in.

Remove mixture to bowl of ice cream machine

and freeze according to manufacturer's directions.

Eat right away or store in freezer in covered container.

Enjoy!