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Dairy Free Mint Chocolate Chip Ice-Cream

This dairy free creamy Mint Chocolate Chip Ice Cream is the perfect combination of fresh mint and chocolate that sure to cool you right off this summer.
Prep Time1 hour 20 minutes
Cook Time5 minutes
Total Time1 hour 25 minutes
Servings: 8
Author: Nikole Goncalves

Ingredients

Ingredients

  • 1 can full fat coconut milk
  • 3/4 cup cashews soaked overnight
  • 1/4 cup unsweetened soy milk
  • ½ large ripe avocado
  • 1/3 cup honey or sweetener of choice
  • ¼ cup semi-sweet chocolate chips roughly chopped
  • ¼ cup fresh mint
  • 1 tbsp. arrow root flour
  • ½ tsp sea salt
  • 1 tsp vanilla

Instructions

Directions

  • If using an ice-cream maker then be sure to follow the instructions for your particular product.  Mine requires the bowl to be placed in the freezer for 24 hours before preparing this recipe.
  • In a medium sauce pot, whisk in the coconut milk, soy milk and honey on low-medium heat and bring it to a simmer. Ladle out ½ cup of the mixture into a separate small bowl and whisk in the arrow root flour until dissolved, then pour it back into the main pot and whisk until well combined. Cook on a low simmer for 5 min. Transfer mixture into a glass bowl to fully cool for about 30-45 min.
  • In a high speed blender (I used a Vitamix) add in your milk mixture, cashews, avocado, vanilla, sea salt and mint. Blend on high until silky smooth (roughly 30 sec).
  • Pour the blended mixture into your chilled ice-cream maker bowl and churn for 25-30 min until you reached your desired texture. During the last 3-5 min you can add in your chocolate chips.
  • Enjoy straight away or transfer into an air tight container or ice-cream tub and keep in the freezer until ready to eat. I would recommend consuming within a month to keep its fresh taste.

Notes

If your ice cream is very frozen just remove from freezer 10-15 min prior to serving so it can soften up enough to scoop.