Raw Vegan Mint Chocolate Chip Ice Cream
This Vegan Mint Chocolate Chip Ice Cream is so rich and creamy you won't believe it's vegan. Made 2 ways, classic and raw for a dessert everyone can love.
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Servings: 8 servings
Calories: 259kcal
Ingredients
- Mint Ice Cream
- 2 cups fresh young coconut meat about 2 young coconuts
- 1 cup raw cashews soaked 4-6 hours
- 1 cup raw almond milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoon peppermint extract
- ¼ cup + 2 tablespoon raw agave or maple syrup
- 1 handful of fresh spinach optional, for color
- Raw Chocolate Chunks
- 3 tablespoon coconut oil melted
- ¼ cup raw cacao powder
- 2 tablespoon maple syrup
- ½ teaspoon vanilla extract
Instructions
- To make the ice cream base combine all the ingredients in a food processor or high-powered blender. Mix until very smooth. Transfer to a shallow container and refrigerate for about 2 hours, until chilled all the way through.
- Meanwhile combine all the chocolate chunks ingredients in a small bowl. Transfer to a shallow container and freeze. Once frozen (15-25 minutes) remove chocolate and cut into small chunks.
- Add the chilled ice cream to your ice cream maker and process according to manufacturer’s instructions. Once done place the ice cream in a loaf pan, stir in chocolate chunks, then smooth top and cover. Return to freezer and allow 2-3 hours for the ice cream to freeze.
- Remove from freezer and let thaw 10 minutes before serving.
Nutrition
Calories: 259kcal | Carbohydrates: 19g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Sodium: 48mg | Potassium: 252mg | Fiber: 3g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 0.7mg | Calcium: 66mg | Iron: 1.9mg