Print the recipe for Vegan Mint Chip Ice Cream

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Vegan Mint Chip Ice Cream

vegan mint chip Ice cream in a cone with a spoon
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  10 min

Ingredients

  • 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 vanilla extract
  • 1 1/2 tsp peppermint extract
  • 4 oz dark chocolate, chopped

Method

  1. In a high powered blender, blend the cashews that have been soaked in water overnight, the coconut milk & coconut cream, sugar, vanilla and peppermint extract for 5 minutes until completely smooth.
  2. Pour the blenders contents into a ice cream maker and continue as per operating instructions.
  3. When the ice cream is starting to thicken up, add the chopped chocolate pieces.
  4. When the consistency begins to resemble soft serve, transfer nice cream to an airtight container.
  5. Place the container in the 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.