Mint Chocolate Chip Ice Cream

from Jenn Warden, First Descents camp chef
ingredients
all
3/4 cup cashews
soaked for 30 minutes
1/4 teaspoom salt
1 tbsp light honey
1/8 tsp spirulina
optional, for color
1 1/2 tsp peppermint extract
1 1/2 tsp vanilla extract
1 1/2 cups coconut milk
regular, not low fat/lite, 365 Organic and Thai Kitchen brands work well
1 tbsp maple syrup
1/2 cup dark chocolate chips
mini, or another alternative
cookware
This is a fantastic dairy-free alternative that retains the smooth, creamy texture of traditional ice creams, without any of the added sugars or preservatives. The coconut milk and cashew base provides a health-supportive foundation for a guilt-free dessert that will leave your taste buds tingling!
1
Make sure the metal bowl from your ice cream maker is frozen, at least 8 hours or overnight. (Freeze overnight for better results.)
2
Drain cashews and gently rinse. Combine all ingredients except chocolate chips in a VitaMix or other high-powered blender. Blend for at least 30 seconds, or until all ingredients are well combined. Taste and adjust for flavor, sweetness, or salt, if necessary.
3
Place mixture in freezer for 30-45 minutes, until thoroughly chilled, but not frozen.
4
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.
5
Once ice cream takes on thicker consistency, add chocolate chips, about halfway through.
6
Remove and serve immediately or pack into freezable storage container for later use.
notes
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 chocolate ice cream.