vegan mint chocolate chip ice cream

Posted by on December 2, 2016 in Lenten Dessert, Lenten Desserts, Nourishing the Fast, recipes | Comments Off on vegan mint chocolate chip ice cream

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The soul should be filled with such insatiable love of God that the mind in all its strength dwells continually  in God, captive only to Him.  ~ Saint Silouan the Athonite

This vegan mint chocolate chip ice cream, is absolutely delicious and has become a new favorite.  The base has just four simple ingredients and requires no cooking.  It can be used with any number of different flavors to create any ice cream combination.

You will need an ice cream maker for this recipe and a food processor.  You will want to make sure that your ice cream bowl has been frozen according to the manufacturers instructions so that it is cold enough to make this into ice cream.

Vegan Mint Chocolate Chip Ice Cream

Ice Cream Base

  • 1 can coconut milk (don’t get coconut cream and look for a brand that has only coconut and water)  I like Native Forest brand and Natural Value
  • 1/2 cup raw sugar
  • 1 cup raw cashews
  • 1 cup water

For Flavoring

  • 2 teaspoons natural mint extract – I use Flavorganics brand : but if you are using a different brand, use one teaspoon and taste before adding more.
  • 1/2 cup dark chocolate chips
  • 2 teaspoons coconut oil

Place cashews and water into a food processor and process on high for 5 minutes or until mixture is very very smooth.  The goal is to get rid of all the cashew chunks.  Depending on your food processor, it may take longer.

Add coconut milk and sugar to the food processor and process on high for another few minutes to totally incorporate.  This should be really creamy.

Pour mixture into a bowl or jar and place in the refrigerator for about an hour.

While this is chilling, add two teaspoons coconut oil into a saucepan over low heat.  Let it melt to coat the bottom of the pan and then add the chocolate chips.  This avoids the chance that your chocolate will seize or get stuck onto the bottom of your pan.  Stir to incorporate as it melts.  Using the coconut oil allows this to still be bitable once its s frozen.  We’ve tried just adding straight chocolate to ice cream.  Good luck trying to chew it without breaking your teeth.

This chocolate sauce can also double as a homemade “magic shell” for your ice cream toppings.

Let the chocolate sauce sit on the counter until ready to use.

Prepare the ice cream

Once the mixture in the refrigerator is completely cooled, pour it into the ice cream maker and begin to churn.  Add the peppermint.

When it is very thick and almost finished, start to drizzle in the chocolate sauce.  It will harden almost immediately but since it is stirring it gets incorporated throughout the ice cream.

This recipe makes enough ice cream for our whole family.  Double it if you want leftovers… Delicious!

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