6oz Red Vines Black Licorice, divided (about 20 Twists)

3/4 cup water, divided

1/4 cup cane sugar

1 1/2 cups raw cashews, soaked 8 hours

1 14oz can full-fat coconut milk

1 Tbsp maple syrup

1 tsp vanilla extract

2 tsp black food coloring

1 tsp sea salt

Ice cream maker

Chop half of the black licorice (about 10 pieces) into 1-inch chunks and put them in a saucepan with 1/2 cup of water. Turn heat to low. As the candy melts, stir frequently to prevent it from sticking to the bottom of the pan.

When the water has cooked off, add a splash more water and continue to cook and stir until the black licorice has completely melted.

You should be left with a thick syrup that coats the back of a spoon. Stir in the sugar and remove from heat.

Drain the soaked cashews and give them a good rinse. Transfer the cashews back to a blender along with the coconut milk, maple syrup, vanilla extract, black food coloring, and sea salt.

Pour in the melted black licorice and blend until completely smooth and creamy. This may take several minutes depending on the power of your blender.

Add more sweetener or salt, depending on your flavor preference.

Pour the mixture into a large bowl and refrigerate until completely chilled, at least 4 hours. When you're ready to make the ice cream, turn on your ice cream maker so the bowl is spinning as you pour in the black licorice mixture.

Allow the ice cream to churn for 10 minutes, until the texture is similar to thick soft serve. Meanwhile, chop the remaining black licorice into tiny pieces, no bigger than the size of chocolate chips. In the last minute of churning, add half of the black licorice pieces.

Transfer the ice cream to a freezer-safe container, cover with plastic, and freeze until solid - at least 6 hours (overnight preferred).

Before serving, let the ice cream soften on the counter for 30 minutes. Waiting to dig in will give it a scoopable texture. Scoop into cones or bowls and garnish with remaining black licorice pieces.

Leftover ice cream will keep in the freezer for up to 1 week.