Creamy Vegan Chocolate Ice Cream

0 Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
1 Place the beans with liquid in a blender and blend until smooth. Add in the maple syrup, milk, cacao powder, vanilla and cashew butter. Blend again until well combined and smooth. Pour into a bowl, cover and place in the fridge for at least an hour to chill. 
2 Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took 10 minutes to churn.
3 While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over. Scoop ice cream into pan and spread evenly. Place in the freezer for 4 hours to harden or eat right away for soft serve consistency.
4 Let sit at room temperature for 10-15 minutes to soften a little before scooping.