Mint Chocolate Chip Ice Cream Recipe

6 Oct 2018

@therusticvegan profile image
therusticvegan

Mint & Chocolate chip

Today I am excited to share one of the first ever dessert recipes that I created over a year ago - Mint Chocolate Chip Ice Cream! This is my favorite ice cream flavor and I'm sure many of you love it as well. This is a coconut based ice cream that is oil free and the best part is, you won't be needing an ice cream maker! If you don't have spirulina, feel free to replace it with matcha or moringa powder to achieve the iconic green color of the mint ice cream. I do not recommend using mint leaves instead of peppermint oil as they're not as strong and you may find your ice cream lacking its distinct mint flavor. If you'd like, you may use the mint leaves as a fancy decoration and take a few photographs of your magical creation afterwards.

Mint & Chocolate Chip Ice Cream

Serves: 1 tub
Active time: 20 mins

Ingredients

  • 1 cup of soaked cashews
  • 2 cup of canned coconut milk chilled in refrigerator (not the light fat either)
  • 3/4 cup of coconut sugar
  • 1/2 cup of plant milk
  • 1 tsp of vanilla extract
  • 2 tsp of peppermint extract
  • 1/2 or 1 full cup of dairy free dark chocolate chips
  • Pinch of pink salt
  • 1 tsp of spirulina for color

Directions

  1. Drain your cashews and rinse under water
  2. Grab your vitamix or high powered blender and toss in the cashews & plant milk until it's a creamy thick consistency
  3. Now add that canned chilled coconut milk, sugar, vanilla & peppermint extract, and the salt to the blender
  4. Pour the finished mix into a plastic zip lock bag and place it into your freezer for around 2-3 hours
  5. Now take it out of the freezer and break up the mixture while still inside the bag
  6. Empty all the broken up ice cream into a food processor and hit the button!
  7. Once its creamy smooth toss in your chocolate chips and mix them around with a spoon
  8. Empty out your ice cream into whatever container you want to freeze it in and put it back into the freezer for another 3 hours or until its the consistency you prefer

. . .




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Responses

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@bigfatnyancat profile image
bigfatnyancat4 YEARS AGO
I've only had moringa in savoury soup, interesting to know that it can be used in sweet desserts too!
REPLY
@lou profile image
lou4 YEARS AGO
omg mint chocolate chip is my all time fave too!! :D
REPLY
@proofofquack profile image
proofofquack4 YEARS AGO
Wooooooow
REPLY
@bego18 profile image
bego181 YEAR AGO
I will definitely make this! πŸ’š Looks so good!
REPLY
@chavonne profile image
chavonne9 MONTHS AGO
Hi all. Made this recipe, and watch out! Might have been a typo???? πŸ˜‰πŸ˜³ 2 tsp of Peppermint essential oil is too much . It’s SOooooo strong 😰. Perhaps she meant flavouring????
REPLY
@chavonne profile image
chavonne9 MONTHS AGO
OH my SWEET wonderful LORD. Just the right amount of mint essential oil and this came out a creamy dream. Love and light mister. You’re a very good cook πŸ‘¨β€πŸ³πŸ™πŸΌπŸŒŸπŸ™ˆ
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