Mint Chip Chocolate Chip Ice Cream – It’s Vegan!
Creamy, Delicious and Refreshing!! A natural “Ice Cream” that’s irresistible!
Soak cashews in 3 cups of filtered water until softened – at least 4 hours, or overnight.
HINT: If in a rush, add 3 cups of very warm water to the cashews, drain in 2 hours.
To make Ice Cream:
Heat half of the coconut milk with the sugar*, bring to a boil and then simmer stirring until the sugar is dissolved, about 5 minutes.
Immediately add the mint leaves and stir (will turn bright green.)
Add this mixture to the carafe of a blender and whirl from low to high speed until well blended; one minute.
Drain cashews and rinse well.
Add all remaining ingredients to the carafe; cashews, remaining coconut milk, water, peppermint flavor and spirulina.
Blend on high speed an additional minute or two until very creamy.
Add the ice cream base to a large bowl, cover tightly and refrigerate until very cold, one to two hours.
Process the ice cream in an ice cream maker – when almost firm add the shaved chocolate and churn a few more minutes.
Pack into pints and freeze.
*Sugar: I have used 1/2 cup in the recipe and is not too sweet, but just right to my taste.
If you like a sweeter ice cream, add 3/4 cup.
** Peppermint Flavor/Oil: Look for one with just these two ingredients; sunflower oil and peppermint oil (without “natural flavor.”)
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This recipe may not be reproduced without the consent of its author, Karen Sheer