1. Rinse and drain the soaked cashews. Combine the cashews, frozen bananas, coconut cream, almond milk, pitted dates, vanilla and salt in the bowl of a blender or food processor. Mix until perfectly smooth.

2. Add the cacao powder and arrow-root (optional, see notes) and mix again to incorporate.

3. With an ice-cream maker: pour the mixture in your ice-cream maker and proceed following the specific instructions, until the ice-cream is thick but still shapable. Then fold in the brownie cut in bite-size pieces. Pour the mixture in a container and place in freezer for about 1 hour to firm before serving.

Without ice-cream maker: spread the mixture in a large container and place in freezer. Every 30 minutes, remove the ice-cream from the freezer and stir using a fork to break the crystals that are forming, and return to freezer. When the mixture starts to thicken, fold in the brownie cut in bite-size pieces. Return to freezer and continue to stir every 30 minutes until ready (it can take about 3-4 hours).