A healthy alternative to a classic sweet treat with all the flavour and none of the guilt….and its vegan too!
Vegan Mint Chip Ice Cream Recipe
Any weekday becomes the perfect opportunity for a moment of indulgence in this refreshing combination.
Makes 4-6 SERVINGS | PREP 20 MINS | TOTAL 10 HOURS
- 1 ½ cups water
- 1 ½ cups cashews
- 3/4 cup lightly packed mint leaves
- 1/3 cup coconut nectar
- 3/4 tsp vanilla extract
- 3 Tbsp melted coconut oil
- 3 to 5 drops peppermint essential oil
- 1 cup dark chocolate chunks
Simply blend the water, cashews, mint, coconut nectar and vanilla in a blender until smooth. Add in the coconut oil and peppermint. Blend to combine.
Chill the liquid mixture in the fridge for at least 8 hours and then process it in an ice cream maker according to the manufacturer’s instructions.
Toward the end of churning, add the chocolate chunks. Transfer the ice cream to a container and freeze for a few hours until firm.
Nutritional value (per serving): Calories 626; Fat 41 g; Carbohydrates 63 g; Protein 9 g
From Heather Pace’s book Sweetly Raw Desserts.
More recipe inspiration: Check out these three scrumptious vegan recipes!