MINT CHOCOLATE CHUNK ICE CREAM

 
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Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE

AUTHOR NOTES

ADAPTIONS / SUBSTITUTIONS: Use coconut butter instead of coconut oil; use water instead of coconut water; use dried coconut meat instead of fresh coconut meat; use avocado instead of cashews; use 1 can coconut milk instead of the coconut meat, coconut water and coconut oil.

SERVES:  Makes 1 Litre

PREP TIME:  Aprox 20 Minutes + Freezer setting time

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

INGREDIENTS 

Chocolate chunks:

  • 4 Tbsp Maple Syrup

  • 2 Tbsp Cacao Powder

  • 2 Tbsp Coconut Oil

  • 2 Tbsp Water

Ice Cream:

  • 1 Cup Fresh Young Coconut Meat

  • 3/4 Cup Coconut Water (as needed)

  • 2 Tbsp Coconut Oil

  • 1 Cup Cashews (soaked for 3 hours in water then rinsed)

  • 1/4 Cup Coconut Sugar

  • 1/4 Cup Tightly Packed Mint Leaves

  • 1/4 Tsp Spirulina Powder (optional)

 EQUIPMENT 

Vitamix or Blender of Choice

Ice Cream Maker

DIRECTIONS

Chocolate Chunks: Melt the coconut oil and then stir all the ingredients together, adding water as needed to get it nice and smooth. Pour onto a plate and put in the freezer until solid. Chop into chunks and leave in the fridge. Go ahead and make more if you want, I did and then drizzled it on top before I scooped the finished ice cream into bowls.

Ice Cream: Blend everything together, adding coco water as needed. You want it to have the consistency of thick yogurt. Stir in the chocolate chunks by hand. Pour into an ice cream maker and follow its instructions or if you don’t have an ice cream maker (like me): pour into a container and put in the freezer, taking it out and stirring everything up every 30 minutes until you get ice cream.

 
Stacey Christie