Follow our recipe for potato milk yogurt and ready two cups of chilled yogurt.
Mix two tablespoons of cornstarch with two tablespoons of potato milk or water to create a slurry.
Combine the potato milk yogurt with the cashew butter, maple syrup, cocoa powder, coconut oil, sunflower oil, salt, lime juice, vanilla extract, and your slurry in a blender.
Process until smooth and dispense into an airtight freezer-safe container.
Allow to freeze for an hour and a half to allow the ice cream to firm up and set before serving.