If using an ice cream churning bowl, freeze for 12-15 hours prior to starting this recipe.
Soak the cashews in water overnight, or at least four hours.
Heat almond milk, dates, sugar, vanilla extract, salt, and chocolate on medium-low heat until sugar are dissolved.
Drain the cashews and place in the blender/food processor.
Pour the almond milk concoction in the blender, and blend on high until everything is well blended and creamy. In a food processor, it will likely take about five minutes or so, and you'll need to stop and scrape the sides a few times. In my Vitamix, it is a 30-60 second process.
Place in the fridge for two hours, or until the ice cream base is fully cold.
Following your ice cream maker's instructions, add the base and churn until it resembles soft-serve ice cream.
Place in a freezer-proof container, and press a piece of plastic wrap directly over the full surface. Place the lid on the container and freeze for at least five hours
Notes
If you are using a food processor, the longer you soak, the better it is for a creamier result. If you are using a high-powered blender like a Vitamix, you can achieve strong results with only soaking for a few hours.No ice cream maker? Once you make the ice cream base, freeze it in a shallow dish, stirring it often to achieve a creamy consistency.As with all homemade ice creams, this one gets a bit hard after a day. Let it sit at room temperature for five minutes, or a quick 10 second trip in the microwave softens it to the point where it is easy to scoop.