June 14, 2016
Vegan Mint Chip Nice Cream
Let's be honest. If ice cream was calorie free or was even slightly less damaging to the waistline most of us would indulge in its creamy sweetness all day, every day. Am I right? It's no surprise then that there are thousands of recipes out there trying to make your daily dose of ice cream less guilt ridden, while even trying to throw in a few health benefits at the same time. These types of ice creams are cheekily referred to as "nice-creams.”
...my heart and my tastebuds go for rich and creamy every time.
I've been known to eat more than my fair share of ice cream on the regular. However, in my ever present attempts at self improvement, me and “nice creams” are now on a first name basis. I've tried them all. Okay, maybe not all, but a lot. I've tried A LOT. And there are so many good ones out there! There's few things more genius than delicious frozen treats made with healthier ingredients that work magically to satisfy even the sweetest tooth. I'm a big fan of the fruity flavors, but prefer those in a bowl or even popsicle form. But if I really want to indulge in a proper cone, or better yet, waffle cone, my heart and my tastebuds go for rich and creamy every time. Enter this recipe.
Wanting to capitalize on the health benefits of “nice cream” just in time for the summer season (when we know we will be wanting cool treats even more than usual), Natalie and I took some time to research how to create the richest recipe possible. After lots of testing (didn't have to twist my arm too hard for that), we came up with a cashew and coconut based vegan ice cream in the classic and most beloved flavor: mint chip.
It's made with cashews soaked overnight, blended with coconut cream, a little sugar, peppermint extract, and chocolate chunks of course. With only 5 ingredients, zero mysterious additives, being vegan, dairy free, and lower in sugar, we hope it will become a new favorite your whole family can enjoy throughout the summer…even every day if you feel like it...maybe.
Vegan Mint Chip Nice Cream
|1 cup||raw cashews, soaked in water overnight and drained|
|1 (14 oz)||can light coconut milk|
|1 (14 oz)||can coconut cream|
|1/2 cup||cane sugar|
|1 tsp||pure vanilla extract|
|1 1/2 tsp||peppermint extract|
|4 oz||dark chocolate, chopped|
In a high powered blender, blend the cashews that have been soaked in water overnight, the coconut milk & cream, sugar, vanilla and peppermint extract until contents are smooth. Pour liquid into a ice cream maker and continue as per operating instructions. When the ice cream is starting to thicken up, add the chopped chocolate pieces. When the consistence begins to resemble soft serve, transfer nice cream to an airtight serving container. Place in freezer for 1-2 hours and serve. If you leave the nice cream in the freezer for longer than 2 hours it will solidify, making it hard to scoop. If this happens, simply place the nice cream out on the counter for 30 minutes to soften before serving. Nice cream will keep for 2 weeks in freezer.