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Vegan Mint Chip Ice Cream

vegan mint chip Ice cream in a cone with a spoon
  • Serves:  6
  • Prep Time:  25 min

Ingredients

  • 1 cup raw cashews, soaked in water overnight and drained
  • 1 (13.5-ounce) can light coconut milk
  • 1 (13.5-ounce) can coconut cream
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons peppermint extract
  • 4 ounces dark chocolate, chopped

Method

  1. In a high-speed blender, combine the cashews, coconut milk, coconut cream, sugar, vanilla and peppermint extract. Blend for 5 minutes until completely smooth. 
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. 
  3. When the ice cream starts to thicken, add the chopped chocolate pieces.
  4. When the consistency resembles soft serve, transfer the ice cream to an airtight container.
  5. Place in the freezer for 1 to 2 hours until the desired consistency is achieved.  If frozen for longer than 2 hours, let sit at room temperature for 30 minutes to soften before serving. Store in the freezer for up to 2 weeks.