1. Begin making nut milk by combining 1 lb. soaked cashews with 3 cups of water in a high speed blender. Strain half the nut milk through a nut milk bag and the other half set aside. Now combine the strained and non strained nut milk together and blend with rest of the ingredients until silky smooth. You will use this as a base for your other flavors. Divide this mixture into 3 parts.

2. To make the chocolate chunks melt 4 oz cacao butter in a glass bowl and mix with 4 tbs. cacao powder and 3 tsp of minced fresh mint and/or organic mint extract. Stir in 3 tbs. agave or yacon syrup and a pinch of sea salt. Stir it all until well combined and then spread a thin layer of it on some parchment paper. Chill in the freezer to harden. Break into chunks.

3. Now, blend the ice cream mixture with fresh mint and spirulina powder until well combined. Put into an ice cream maker for 45-60 mins. Then mix in the chocolate chunks and pistachios.

4. Blend the ice cream mixture with frozen strawberries and the goji powder until well combined. Put into an ice cream maker for 30-45 mins. Then mix in the freeze dried strawberries.

5. Blend the ice cream mixture with cacao, maca and vanilla powders until well combined. Put into an ice cream maker for 30-45 mins. Then mix in the freeze dried strawberries.