Vegan Mint Chocolate Chip Ice Cream

Vegan Mint Chocolate Chip Ice Cream

*This post contains affiliate links. For more information read my disclosures.

I love ice cream, especially in summer time. I mean, who doesn’t? The big problem we run into is that we try to avoid most dairy. That’s why my little man and I have treated ourselves to the super easy Banana Ice Cream recipe I have. Well, after about 8 weeks strait of that, I have been hankering of something different. Previously I had been too nervous to attempt a cashew ice cream. Ingredients are a little more costly and if I wound up failing, I would be out like $20. Well, this weekend I started with this vegan mint chocolate chip ice cream and it was all success!
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For years now I have been admiring the ice cream stylings of Earthy Andy so naturally, I trusted her to guide me during my cashew ice cream adventure. Because I was in no position to be experimenting, I followed her recipe almost exactly, with the exception of the peppermint. Plus, I added a little more spinach. If I can sneak those greens in to a recipe, I always will!  
Now, I’ll be honest with you guys,
  • Ingredients are more expensive (cashews) but I didn’t use nearly as much as I had originally thought! So we have plenty of cashews left over for snacking. Plus there are places like Thrive Market where you can get cashews for 1/2 the cost of a supermarket. Click Here to get 25% off and FREE shipping on your first Thrive Market purchase.
  • This recipe requires patience. It is super easy to make, but requires a lot of anticipation building.
  • The waiting is worth it! I love that this ice cream is scoop-able, it stays cold and it is super creamy!

Alright, so let’s get to it!

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Ingredients

2 Cups cashews
2 14 cans full fat coconut milk
1 cup spinach
1 16oz bar cacao
1/4 cup maple syrup or coconut sugar
2 teaspoons mint extract

Let’s Get Coolin’

1. Soak cashews in water overnight.
2. Strain cashews and blend in blender with spinach, milk, syrup and mint.
3. Place mix in freezer overnight in ice cube trays or Ziplock bag. **I used a silicone muffin tin and it worked WONDERFULLY!**
4. Place frozen mix into blender until smooth. Put in freezer while you prep the chocolate.
5. Pulse in processor or chop cacao bar. Stir into ice cream mixture.
6. Serve
That’s all folks! Like I said, little effort, lots of patience! Like I said, I used a silicone muffin tin to freeze the ice cream overnight. It worked so well to freeze and then easily get the frozen pieces out and into the blender.
As always, I highly recommend a NutriBullet if you are planning to do a lot of healthy cooking and baking in your kitchen! People always ask me how my smoothies turn out so smooth, NutriBullet is always the answer! It also turned this into ice cream in no time. There was no fuss, no need to “water it down.” This is huge to me because Tom and I have gone through so many different (top quality) blenders and have never had as much success as we do with the NutriBullet. You can check out the other tools I used below.

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*The post contains affiliate links. If you choose to make any purchases, I may make a small commission at no additional cost to you. Everything I recommend I do so because I personally love it and I know you would too.

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