A tasty, simple homemade vegan ice cream with shards of chocolate and a fresh mint flavor! A few ingredients like coconut milk, cashews, peppermint extract, and vanilla make this a perfect sweet treat for summer.
Author:Alexa [fooduzzi.com]
Prep Time:10 minutes
Total Time:10 minutes
Yield:4-6 servings
Category:Dessert
Method:Churn
Cuisine:American
Diet:Vegan
Ingredients
ICE CREAM:
1 14-oz. can full-fat coconut milk
1 cup raw cashews, soaked in hot water for 10 minutes, then drained and patted dry
1/4 cup honey (not vegan) or agave
pinch salt
1 tsp. vanilla extract
1 tsp. peppermint extract
CHOCOLATE:
4 Tbsp. coconut oil, melted
4 Tbsp. cocoa powder
3 Tbsp. honey (not vegan) or agave
splash vanilla extract
SERVING:
chocolate-dipped vegan cones
Instructions
The day before: Stick the insulated freezer bowl of your ice cream maker in the freezer. It’s best if this is in the freezer 24 hours before you make your ice cream.
Ice cream day! Add your ice cream ingredients to your blender, and blend until completely smooth. Pour into your ice cream maker according to the instructions, and churn until it’s the consistency of soft-serve.
Meanwhile, mix up your chocolate ingredients in a jar or cup with a spout. Mix until completely smooth.
Drizzle your chocolate into the ice cream in the last few seconds of churning. It will break up into delicious shards! I didn’t use all of my chocolate for the ice cream; I used the rest to dip the cones.
Pour into a freezer-safe container. Eat as is (my preference) or freeze for 3-4 hours until it firms up. It will get rock hard if you keep it in the fridge any longer, so just set it out on your counter for a few minutes before you dive in. Once it’s scoopable, I like scooping it into a bowl and the popping it into the fridge to get nice and creamy again. Yay homemade ice cream!