Vegan Mint Chocolate Ice Cream
Soak the cashews for at least 4 hours. I prefer to soak them longer, maybe 6 or 8 hours, or even overnight.
- Cook13 h 20 min
- Total13 h 20 min
- Serves2
- LevelIntermediate
Ingredients
- 1 cup (150 g) raw unsalted cashews
- 1 and 1/4 cup (1 oz or 25 g) fresh mint
- 1/2 cup (125 ml) water
- 1/2 14-ounce (7 oz or 200 ml) can full-fat coconut milk
- 5 Medjool dates, pitted
- 5–10 drops peppermint essential oil
- 3.5 oz (100 g) dark chocolate, chopped
Method
- Soak the cashews for at least 4 hours. I prefer to soak them longer, maybe 6 or 8 hours, or even overnight.
- Drain and rinse the cashews.
- Blend all the ingredients (except the dark chocolate) in a powerful blender until smooth and chill this mixture in a sealed container in the fridge for at least 4 hours, preferably overnight.
- You need an ice cream maker to make this recipe (see notes if you don’t have one). Place the ice cream churning bowl in the freezer overnight (preferably 24 hours before). The next day just add the mixture to the ice cream maker and churn according to manufacturer’s instructions (my ice cream was ready in 30 minutes). Add the chopped dark chocolate in the last 5 minutes. If the chocolate is not well mixed, transfer the ice cream to a sealed container and stir with a spoon.
- Once the ice cream is ready, feel free to enjoy it immediately (I served it with more chopped dark chocolate on top) or freeze for about 2 hours or until firm for a better texture.
- Keep leftovers in a sealed container in the fridge for 1 to 2 weeks. Set out for 5-10 minutes before serving to soften.
