Place all ingredients into a blender and blend until smooth.
For ice cream maker version:
Add the liquid into an ice cream maker and churn until frozen.
For freezer version:
Put into a freezer safe container and put in the freezer.
Every 30-40 minutes, use a spoon to mix the contents around. You are sort of mimicking what an ice cream maker does.
After about 2-3 hours, you will have hard ice cream but soft enough to serve! Your freezer temp may vary so it may take longer. Keep going until frozen.
If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method).
The tomato paste really brings out the chocolate flavor. Don’t skip it!
This makes about 4 cups. Serving size is a little more than ½ cup.