Now, I’m not a huge St. Patty’s day fan, but I AM a huge ice cream fan. So I thought I could make this holiday worth my while by creating a Vegan Mint Chip Ice Cream. I might start looking forward to this holiday every year now that THIS ice cream is involved.
This mint chip ice cream hits the spot big time. My Picky Husband gave it the two thumbs up and it’s so freakin’ yummy even on these chilly days we’ve been having! I used actual mint leaves to produce the green colour of the ice cream but you don’t need to add it as it does add a natural mint flavour on top of the peppermint flavour (from the extract). So if the green colour isn’t that important to you, you can leave out the mint leaves and just do straight peppermint.
So whether you are joining in on any St Patty’s festivities or you just want to sit at home with a bowl full of this mint ice cream (I feel like neither is the wrong choice), I hope you have a great March 17th. P.S you know I’ll be going with the latter.
Craving more chilly desserts? why not try a gluten free + dairy free + vegan ice cream sandwich?!
vegan mint chocolate chip ice cream
time to make: 6 hours (mostly waiting time) | serves: 4
- 3/4 cup CASHEWS (soaked overnight, or in a pot of hot water for 30 minutes)
- 1 can of full fat COCONUT MILK (I used Thai Kitchen brand) PLUS just the coconut cream (~1 cup) from another can. ( set the liquid aside for a smoothie later)
- 1 1/2 teaspoons PEPPERMINT EXTRACT
- 7 MEDJOOL DATES (soft and gooey, pits removed)
- 1/4-1/2 cup of fresh MINT leaves (optional- just adds the green colouring to the ice cream but does add a minty flavour on top of the peppermint extract)
- 1/2 DARK CHOCOLATE BAR (~50g)
- Soak your cashews overnight so that water completely covers them. If you are short on time boil water and then add the water to a bowl with the cashews and let sit for at least 30 minutes to soften.
- Once your cashews are soft, drain the water. Add the cashews, 1 can of coconut milk plus 1 cup of just coconut cream, peppermint extract, dates and the mint leaves (if using) to a high-speed blender.
- Blend until smooth. Taste test, see if you want it to be sweeter or more pepperminty.
- Line a loaf pan with parchment paper and pour the mixture into the pan. Freeze for 3 hours.
- After 3 hours, remove from the freezer. Break apart the ice cream, and re-blend it. Pour back into the loaf pan. At this point add in the chocolate. I liked the texture better of shaved chocolate but chopped chocolate works nicely here too. So it’s your choice on what state you want the chocolate in.
- Place back in the freezer for 2 hours. Then enjoy.
- If saving for another day, place ice cream in a sealed container or cover with a plastic wrap, or beeswax paper.
- Remove from the freezer 20 minutes before enjoying.