We don't eat a lot of dairy but in the summer we do have the occasional ice cream. Read this post to learn why I don't eat a lot of dairy products – and if I do it's raw grass-fed organic dairy. There are some really tasty non-dairy ice creams like coconut milk ice cream at the grocery store but they are so expensive so I really only buy it on sale. Recently, we were shopping and found a Cuisinart ice cream maker on the clearance rack (probably because it's bright orange) and it's been my favorite new kitchen toy. We've been experimenting with a lot of different flavors of non-dairy ice cream and most of them come out amazing!
In my recipe experimenting I have found that adding cashews is the key to make the texture work with non-dairy milks. Without them, the texture was more icy then creamy. This is one of my favorite recipes – mint chocolate chip has always been one of my favorite ice cream flavors.
Vegan Mint Chocolate Chip Ice Cream
- 1 can coconut milk
- 1 cup raw cashews
- 1 cup raw almond milk
- 1 tsp. vanilla extract
- 1 1/2 tsp. peppermint extract
- 1/4 cup + 2 tbsp. maple syrup
- 1/3 cup mini chocolate chips – I like these Enjoy Life Chocolate Chips, Gluten, Dairy, nut & Soy Free
Place all ingredients in a high powered blender until completely smooth. Refrigerate for 30-60 min. Put in ice cream maker for 20 min. Slowly pour in the chocolate chips as the machine is churning. Serve and enjoy!