1 C Cashews, soaked a few hours
1/2 C Young Thai Coconut meat
1/2 C Agave
1 1/4 C Water
2 Fresh Bananas, peeled
1 tsp Lemon Juice
1/4 tsp Sea Salt
2 tsp Pure Vanilla
(If you are not familiar with Young Thai Coconuts, just click on it. They are not my favorite to open, but worth it!)
Put all in a high speed blender and blend until thick and creamy, and there are no chunks.
I don't have an Ice Cream Maker, but if you do, pour it in and follow instructions for your Ice Cream Maker. I on the other hand, pour it into a thick Tupperware container with a lid and set it in the freezer. A few hours later I come back and mix it all up with a big spoon to make sure it freezes evenly. Continue this every few hours until it's completely frozen. Then scoop out with an ice cream scoop.
Serve with Chocolate Crumble Cookies.