Description
A naturally green, vegan Mint Chip Ice Cream. The base of this plant-based ice cream is inspired by the ingredients found in Frankie & Jo’s, an all-time favorite scoop from Seattle. Note: an ice cream maker is necessary for this recipe. Here’s the one we use.
Ingredients
Cashew Milk
1 c. raw cashews
2 c. water*, boiling
Base
1 1/2 c. pure cane sugar
1/3 c. water*
1/2 c. cocoa butter chips
1/3 c. coconut oil
1 can (13.66 oz.) full fat coconut milk
1 c. mint leaves, lightly packed
2 tbsp. nutritional yeast (optional)
1 tsp. kosher salt
1 tsp. peppermint extract
Mix-In
1/2 c. finely chopped bittersweet chocolate
Instructions
Make the quick-soak cashew milk. Add the cashews to a high-powered blender, like a Vitamix, and bring water to a boil. Pour 2 cups of water over the cashews, and cover the blender with the lid. Allow to soak for 10 minutes.
Meanwhile, make the base. For best prep results, measure out all of the base ingredients in advance. Add the sugar and water to a saucepan. Heat over medium-low for about 2 minutes, or until the sugar just dissolves, whisking occasionally. Remove from heat and whisk in the cocoa butter and coconut oil until melted. Some seperation will occur. Set aside.
Once the cashews have soaked for 10 minutes, blend on high speed for about 45 seconds or until completely smooth. Pour in the coconut milk, mint leaves, nutritional yeast, kosher salt, and extract. Blend on high for 30 more seconds, or until mint leaves are no longer visible.
Carefully pour in the sugar mixture and blend again on high for at least 30 seconds or until the mixture is smooth and completely incorporated. Mixture will look like a frothy green juice and feel silky smooth to the touch. Cover the blender with the lid, and place in the fridge to cool for atleast 4 hours.
Once cooled, churn ice cream according to your machines instructions until creamy. Pour in the chocolate at the very end to incorporate. Place ice cream in a freezer-safe container and continue freezing overnight before serving.
Notes
*When a recipe calls for water, use the same water you drink.
For scoopable, creamy ice cream, a high-fat content is needed, whether plant-based or dairy-based. The fats in this recipe come from the cashews, cocoa butter, and coconut oil. Cocoa butter chips can be found in the bulk section of specialty grocery stores, like Whole Foods and Co-ops. You can also find nutritional yeast in the bulk section, a common ingredient used in vegan kitchens to yield a cheesy, tangy flavor. A little goes a long way in this recipe. If you find yourself with extra nutritional yeast, try this Cashew Queso or Bitchin’ Sauce. For guidance on shopping in the bulk section of your grocery store, check out this post.
- Prep Time: 20 min.
