Mint Chip Ice Cream

Mint Chip Ice Cream
2 tbsp maple syrup
1 tbsp honey
2 tbsp vanilla
2 tbsp peppermint extract
1/2 tsp spirulina
a pinch
1 1/2 cups coconut milk
1 cup cashews
soaked for 30 minutes and drained
1/2 cup dark chocolate chips
Make sure the metal bowl from your ice cream maker is frozen, at least 8 hours. (Freeze overnight for better results.)
Drain cashews and gently rinse. Combine all ingredients in VitaMix or food processor until well combined. Blend for at least 30 seconds, or until all ingredients are well combined. Taste and adjust for flavor, sweetness, or salt, if necessary. (If adding chocolate chips, extra nuts, or anything else, do so at the end when ice cream has taken shape.)
Freeze for at least 45 minutes or refrigerate up to 8 hours before making in pre-frozen ice cream maker.
Add chocolate chips, nuts, or anything else if you like. Mix for another few minutes to distribute evenly.
Remove and serve immediately or pack into freezable storage container for later use.
Yields one pint.

If you don’t have an ice cream maker, you can still enjoy this tasty recipe; simply pour the mixture into a container and freeze until solid. While it may not have the same creaminess as the original, it will still taste just as refreshing!

Also check out the recipe for alternative mint chip ice cream online.