Mint Chip Chocolate Chip Ice Cream – It’s Vegan!
Feb 12, 2020, Updated Nov 20, 2020
Creamy, Delicious and Refreshing!! A natural “Ice Cream” that’s irresistible!

Ingredients
- 1 cup raw cashews
- 1 can coconut milk / 13.5 ounces (full fat not "lite")
- 1/2 cup pure cane sugar*, organic
- 3/4 cup filtered water
- 1 cup fresh mint leaves, washed and dried
- ½ teaspoon natural peppermint flavor** Frontier CO-OP Brand
- 1/2 teaspoon spirulina (a type of blue-green micro-algae that's grown and harvested from very alkaline water sources.)
- 1/2 cup bittersweet chocolate, shaved from a bar, to chopped chocolate chunks
Instructions
- 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.")
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer