Alternative Mint Chip Ice Cream

1/2 cup cocoa powder
2 tbsp maple syrup
2 tbsp honey
1 1/2 tbsp vanilla
1 tbsp peppermint extract
a pinch
1 1/2 cups coconut milk
3 cup cashews
soaked for 30 minutes and drained
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.)
Place mixture in freezer for 30-45 minutes, until thoroughly chilled, but not frozen.
Remove mixture from freezer and immediately transfer to ice cream maker (already churning if applicable). Be sure to follow the manufacturer’s instructions and mix until desired consistency is reached, about 10 minutes.
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!

See mint chip ice cream for another version.