Vegan Mint Chocolate Ice Cream
Ingredients
The Ice Cream
-
½
cup
fresh mint (divided)
-
1½
cups
raw cashews (soaked for 8 hours, then drained)
-
1
14-ounce can
full-fat coconut milk
-
½ - ¾
tsp
peppermint extract
-
¼
cup
cane sugar
-
¼
cup
agave nectar or maple syrup
-
3
Tbsp
coconut oil (melted)
-
1
tsp
vanilla extract (optional)
The Raw Brownie
-
1
cup
packed dates (pitted)
-
1¼
cups
raw walnuts
-
⅓
cup
cacao or cocoa powder
Instructions
- Chill the ice cream maker bowl overnight.
- Soak the cashews for at least 4-6 hours before blending.
- Optionally, steep half of the mint leaves in the coconut milk by simmering it and then cooling it before blending.
- Blend the coconut milk with the remaining ingredients until smooth.
- Churn the mixture in the ice cream maker until it resembles thick soft serve.
- Prepare the raw brownie by processing dates until small bits remain, then add nuts and cocoa powder and blend until combined.
- Form the brownie mixture into a brick shape and freeze.
- Once the ice cream is churned, mix in brownie chunks and transfer to a freezer-safe container.
- Freeze the ice cream for at least 6 hours before serving.
- Let the ice cream soften for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
526
Total fat
35.2g
Total carbohydrates
52g
Total protein
8.9g
Sodium
19mg
Cholesterol
0mg
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