Ingredients and Weight:
- 3 cups (18 ounces) full-fat coconut milk
- 1 cup (6 ounces) cashew milk
- 1 cup (7 ounces) organic cane sugar
- 1/2 cup (4 ounces) vegan dark chocolate chips
- 1/4 cup (2 ounces) fresh mint leaves, chopped
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Preparation Time:
10 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a high-powered blender, combine the coconut milk, cashew milk, cane sugar, chocolate chips, mint leaves, vanilla extract, and sea salt.
- Blend until smooth and creamy, about 1-2 minutes.
- Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or overnight, until firm.
Nutritional Information:
- Calories: 250 per serving (1/2 cup)
- Fat: 15g (10g saturated)
- Cholesterol: 0mg
- Sodium: 70mg
- Carbohydrates: 30g (20g sugar)
- Protein: 3g
Dish Characteristics:
- Creamy and velvety texture
- Rich chocolate flavor with a refreshing mint undertone
- Made with all-natural, plant-based ingredients
- Gluten-free, dairy-free, and egg-free
User Comments:
- "This ice cream is a game-changer! The mint and chocolate flavors complement each other perfectly." - Sarah
- "I love that this is vegan and tastes just as good as regular ice cream. It's a guilt-free indulgence!" - Emily
- "The texture is so smooth and creamy. It's like eating a cloud of chocolate-mint goodness." - Michael
Special Precautions and Tips:
- Use full-fat coconut milk for the best creamy texture.
- If you don't have a high-powered blender, you can soak the cashews in hot water for 30 minutes before blending.
- To make the ice cream extra creamy, blend it for 2-3 minutes longer or until it reaches a soft-serve consistency.
- Store the ice cream in the freezer for up to 2 weeks.
