Mint Chocolate Chip Ice Cream
Mint chocolate chip ice cream is definitely a classic and was one of my favorite flavors to enjoy growing up! This recipe doesn’t require an ice cream maker and you don’t have to worry about churning it either! It’s dairy and refined sugar-free, so all those with a dairy sensitivity, especially will love this one!!
What you will need
Raw Cashews – Soaking raw cashews and then blending them into dairy free ice cream is a game changer! It makes the texture a bit softer and less icy when frozen.
Coconut Cream – I always use full fat coconut cream from the can which is the very thick part on the top. When using make sure you don’t get much liquid.
Maple Syrup – This is one of my go to sweeteners that is a healthier option of cane sugar.
Coconut Milk – You will want to make sure to use full fat coconut milk from the can to make this ice cream very creamy.
Peppermint Flavoring – I use a natural peppermint flavoring that gives this ice cream the perfect flavor!
Mint Chocolate – I use a dairy and refined sugar free mint chocolate bar by the brand Hu Kitchen. It’s got a little crunch because of it containing cacao nibs which I love!
Fresh Mint Leaves – This gives the ice cream an even stringer fresh mint flavor!
Natural Green Food Coloring – I love using the superfood coloring powders by Color Kitchen.
How to make the mint chocolate chip ice cream
First, Add the raw cashews to a bowl and then pour hot water over them, covering them completely. Let the cashews soak for at least an hour. Then, drain the water from the cashews and then add them to a blender along with the coconut cream, coconut milk, maple syrup, peppermint flavoring, natural green coloring, and mint leaves. Blend on high for a couple of minutes until the mixture is smooth and creamy.
Chop the mint chocolate bars into small chunks and set aside. Pour the mint ice cream mixture into a loaf pan or freezer safe container. Add most of the chopped chocolate, then stir around to spread out in the ice cream mixture.
Sprinkle some more chocolate on top and then place the container or loaf pan in the freezer for 6 hours or overnight. When ready to enjoy, let the ice cream set out for 15-20 minutes to soften and run your ice cream scoop under hot water to help get smooth scoops. Enjoy!
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Mint Chocolate Chip Ice Cream
Equipment
- 1 Blender
- 1 loaf pan
Ingredients
- 2 cups raw cashews
- 1 cup full fat coconut cream
- 1/2 cup maple syrup
- 1/2 cup full fat coconut milk
- 1 tsp peppermint flavoring
- Natural green food coloring
- A few fresh mint leaves
- 1 1/2 df mint chocolate bars( or 1 cup chocolate chips)
Instructions
- Add the raw cashews to a bowl and then pour hot water over them, covering them completely. Let the cashews soak for at least an hour.
- Drain the water from the cashews and then add them to a blender along with the coconut cream, coconut milk, maple syrup, peppermint flavoring, natural green coloring, and mint leaves.
- Blend on high for a couple of minutes until the mixture is smooth and creamy.
- Chop the mint chocolate bars into small chunks and set aside.
- Pour the mint ice cream mixture into a loaf pan or freezer safe container. Add most of the chopped chocolate, then stir around to spread out in the ice cream mixture.
- Sprinkle some more chocolate on top and then place the container or loaf pan in the freezer for 6 hours or overnight.
- When ready to enjoy, let the ice cream set out for 15-20 minutes to soften and run your ice cream scoop under hot water to help get smooth scoops. Enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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