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Mint Chip Chocolate Chip Ice Cream – It’s Vegan!

Mint Chip Chocolate Chip Ice Cream – It’s Vegan!

Creamy, Delicious and Refreshing!! A natural “Ice Cream” that’s irresistible!

You won’t miss dairy products in this extra creamy dessert

Mint Chip Chocolate Chip Ice Cream – It’s Vegan!

Ingredients

1 cup raw cashews

1 can coconut milk / 13.5 ounces (full fat not “lite”)

½ cup pure cane sugar*, organic

¾ cup filtered water

1 cup fresh mint leaves, washed and dried 

½ teaspoon natural peppermint flavor** Frontier CO-OP Brand

½ teaspoon spirulina (a type of blue-green micro-algae that’s grown and harvested from very alkaline water sources.)

½ cup bittersweet chocolate, shaved from a bar, to chopped chocolate chunks

Instructions

1

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.

2

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.

3

Drain cashews and rinse well.
Add all remaining ingredients to the carafe; cashews, remaining coconut milk, water, peppermint flavor and spirulina.

4

Blend on high speed an additional minute or two until very creamy.

5

Add the ice cream base to a large bowl, cover tightly and refrigerate until very cold, one to two hours.

6

Process the ice cream in an ice cream maker – when almost firm add the shaved chocolate and churn a few more minutes.

7

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

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