Mint Chocolate Chip "Ice Cream"


A few weeks ago, I cut out dairy. Well, cut it out for a week and started it eating it again (I'm preparing a blog about my journey on this very subject). And then quit again a week ago. I was noticing some of my sign and symptoms of food intolerance returning (they are different for everyone) and decided to cut it out for good. Around that same time, a friend gave me a recipe for cashew cream cheese and I was intrigued! So, I cleaned out my pantry and found 4 pounds of cashews, and a couple of pounds really needed to used. I soaked them for the cream cheese and had a lot of leftovers. The organic chocolate chip ice cream in the freezer was calling my name, but I made a commitment to my health - cutting out dairy. And I wanted ice cream and right at that moment. Then I got creative.

I had made coconut milk ice cream a few times before, but noticed it wasn't creamy, and sometimes the consistency was more like ice milk, even with the good fats in coconut milk. I started thinking about the great consistency I got with the cashew cream cheese, and decided to add the soaked cashews to some coconut milk. The result was amazing. And paleo/vegan! And everyone, including my dad (a dairy lover) and kids loved it. So, I'm sharing my recipe with you. This is the first round and I'm sure there will be some updates along the way, along with more flavors. Check back this summer and more recipes!

Mint Chocolate Chip "Ice Cream"

2 cups soaked cashews

1 can organic coconut milk (I used natural value)

1/4 c organic maple syrup

1/4-1/2 t organic mint extract (I used the Whole Foods brand)

1/4 c enjoy life mini chocolate chips

Place first four ingredients into blender and mix until smooth. Pour into ice cream maker or freezer safe dish. If using ice cream maker, blend for 25 minutes, then add chocolate chips and blend for another 5 or until frozen soft serve consistency. If using a freezer safe dish, add chocolate chips and freeze for two hours, stirring every 30 minutes. Can be stored in freezer for a week or two. To serve after stored, it will need to be thawed a little before serving.

Mint Chocolate Chocolate Chip "Ice Cream" - Variation on a theme

This was the second attempt at the creamy lusciousness. I was almost out of mini chocolate chips and wanted a little extra chocolate, so added some raw cacao and more mint. Just as good!

2 cups soaked cashews

1 can organic coconut milk (I used natural value)

1/4 c organic raw cacao

1/4 c maple syrup

1/4-1/2 t organic mint extract

1/4 c enjoy life mini chocolate chips

Place first five ingredients into blender and mix until smooth. Pour into ice cream maker or freezer safe dish. If using ice cream maker, blend for 25 minutes, then add chocolate chips and blend for another 5 or until frozen soft serve consistency. If using a freezer safe dish, add chocolate chips and freeze for two hours, stirring every 30 minutes. Can be stored in freezer for a week or two. To serve after stored, it will need to be thawed a little before serving.

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© 2014 by Natasha Ria El-Scari. All rights reserved.   Photographs of Heather--Trish Brown Photography

**This website is not intended to be a substitute for medical advice by licensed physicians. You should always consult a physician regularly in all matters relating to medical problems, especially in matters of diagnosing, treating, curing diseases or other physical or mental conditions.