Go Back
Print

vegan mint chocolate chip ice cream

A minty, creamy and naturally sweetened vegan ice cream that will keep you feeling cool all Summer long.
Prep Time 30 minutes
Total Time 5 hours 30 minutes
Servings 4 servings

Ingredients

  • 3/4 cup raw cashews (soaked overnight, or in a pot of hot water for 30 minutes)
  • 1 can full fat coconut milk (400mL) (I used Thai Kitchen brand)
  • 1 cup coconut cream (coconut cream can come from another can. Simply set the liquid aside for a smoothie later)
  • 1 1/2 tsp peppermint extract
  • 7 medjool dates (soft and gooey, pits removed)
  • 1/4-1/2 cup 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) (shaved or chopped into chunks)

Instructions

  • 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 to let thaw.