MINT CHOC CHIP ICE CREAM
raw | vegan | refined sugar free
Recipe created for Loving Earth
1 cup (150g) raw cashews (soaked 6 hours, rinsed & drained)
1 cup (250ml) coconut cream
1/3 cup (80ml) coconut nectar
1/3 cup (80ml) melted coconut oil
1 tsp vanilla bean powder
½ cup (90g) Loving Earth’s choc coated cacao nibs
1 block (80g) Loving Earth’s crunchy mint chocolate, roughly chopped (reserve a few pieces for garnish)
fresh mint leaves, for garnish
- Blend cashews, coconut cream and coconut nectar in a high-speed blender until completely smooth and creamy. Add coconut oil and blend until completely combined.
- Add drinking chocolate and vanilla bean powder and blend until combined.
- Pour mixture into a metal loaf tin. Fold in cacao nibs and chopped chocolate. Cover tin tightly with foil and freeze overnight until set.
- Remove from freezer 10 minutes before serving to soften slightly. Scoop into small bowls or ice cream cones, garnish with chocolate pieces and mint leaves.