Place cashew nuts to soak in a cup of water. Keep soaking until all the water is absorbed (in our case, it was about 60 minutes). Place the cashew nuts in a strainer and rinse with running water.
In the blender add all ingredients except chocolate syrup. Blend for approximately 5 minutes until a smooth paste is obtained.
Decorate the walls of the Popsicle mold with the chocolate syrup, them carefully distribute the contents of the blender into the molds. Insert the wooden Popsicle sticks and refrigerate for at least 4 hours.
Remember, if you don’t have the Popsicle molds, you can use plastic cups and wooden Popsicle sticks.
When the ice cream is firm, remove it carefully. Preferably, submerge the mold in hot water for a few seconds.
See nutritional information below with net carbs. This is with the sugar free chocolate syrup added.