Jul 24, 2019
Mint Chocolate Chip Ice Cream ~ Plant based!
My dad and I used to fight over the mint chip ice cream when I was a kid. Okay, so some foods have emotional ties and this one sure does for me! While we don’t eat many sweets, Mountain Man and I do enjoy some plant-based ice cream occasionally, especially in these hot summer months. THIS delivers in a big way! I love making my own ice cream. Even the vegan brands in the store contain fillers and thickeners which I really don’t care to eat. Plus, it’s EASY and it’s so much fun watching the mixture churn and grow as it’s forming.
The base of this deliciousness is cashews for ultra creaminess. Yes, it’s high in calories and fat… like I said, an occasional indulgence. You will need an ice cream maker for this one. I found a great churner on Amazon here. It is reasonably priced and just so easy to use. And, of course, you’ll need a good blender for that wonderful smooth texture! Do you own a Vitamix yet? I highly recommend them and use mine daily!
So what’s the best way to store your work of art? I found these great ice cream storage containers, again on Amazon, here. They really are great and come in some fun colors, too!
Enjoy and stay cool!
Mint Chocolate Chip Ice Cream ~ Plant-based!
A delicious plant-based treat for the summer months!
Okay so here's the deal. SALT. I don't usually use it at all. But without all of the gross ingredients that most commercial ice cream has, it will tend to get REALLY hard and flaky and thus hard to scoop. Sure you can omit it, but just be prepared as you will need to let the ice cream sit out for a good amount of time before it is soft enough to serve. Same goes with the vodka. Alcohol will keep the mixture from freezing too hard.
As fas as the chocolate goes, chips are easy, but I always prefer to just use a good quality dark chocolate bar and cut it up into chunks. It will flake and crumble into various sizes. I love that!
- 1 heaping cup raw cashews
- 3 cups water
- 1/2-3/4 cup erythritol (or any granulated sweetener of your choice—use enough to satisfy your own sweet tooth and remember that when the mixture freezes it will taste less sweet)
- small bunch fresh peppermint leaves (optional)
- 2 tsp vodka (yes, you read that right, see notes)
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt (see notes)
- 1/2 tsp spirulina powder (for color)
- 1/2 cup vegan chocolate chips or chocolate chunks (see notes)
- a few peppermint leaves for garnish (optional)
- Blend the cashews with just enough water to cover until smooth, then add remaining ingredients, except for the chocolate chips/chunks.
- Transfer to a jar or pitcher and refrigerate for several hours or overnight. It's important that your mixture is cold when you go to pour it into your ice cream maker!
- Set up your ice cream maker, per the instructions, and slowly pour in your mixture. When the allotted time is up (usually about 20 minutes for most churners), slowly add the chips until incorporated.
- Freeze for at least a few hours before enjoying.
- You will need to let the ice cream soften a bit before scooping.
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