Mint And Matcha Choc Chunk Ice Cream. Vegan And Gluten Free
A divinely creamy, minty vegan ice cream with chunks of dark chocolate
Ingredients
- 200 grams raw cashews
- 400 ml plant based milk I use rice
- 1/2 cup fresh peppermint leaves
- 50 grams raw cane sugar or sweetener of choice (coconut sugar, etc)
- 60 ml maple syrup or liquid sweetener of choice (agave syrup, etc)
- 45 ml olive oil
- 1 tsp matcha tea powder optional
- 50-100 grams dark chocolate, chopped or chocolate chips
Instructions
- Soak cashews in boiling water for at least 30 minutes
- Put plant milk and half the peppermint leaves in a saucepan. Bring to a simmer then turn heat to low to infuse.
- While infusing, bruise the mint leaves with a cocktail muddler or wooden spoon to release the flavour. Turn off the heat and allow to cool. Strain through a fine sieve.
- Put the infused plant milk along with all the other ingredients, except the dark chocolate chunks or chips, in a blender and blend until completely smooth. Place the mixture in the fridge and allow to get as cold as possible.
- Pour into an ice cream maker and freeze. When frozen but still soft, tip into a bowl along with the dark chocolate chunks or chips and stir to combine thoroughly.
- Transfer to an airtight tub and freeze for an hour or so and serve. If you freeze for longer and it's solid, remove from the freezer 20 minutes before you want to eat it. Enjoy!!