A classic combo, dark chocolate and mint. This ice cream is rich and creamy with a serious mint kick. It has a great texture from the cacao nibs and mint choc pieces. Super easy to make and is an impressive after dinner dessert.
ingredients
Ice Cream
- 1 cup (150g) Raw Cashews (soaked 6 hours, washed & drained)
- 1 cup (250ml) coconut cream
- ⅓ cup (80ml) Coconut Nectar
- ⅓ cup (80ml) melted Coconut Oil see product
- 2 tbsp Dark Drinking Chocolate see product
- 1 tsp Vanilla Bean Powder
- ½ cup (90g) Cacao Nibs see product
- 80g Crunchy Mint Chocolate, roughly chopped (reserve a few pieces for garnish) see product
- fresh mint leaves, for garnish
method
- Step 1Blend cashews, coconut cream and coconut nectar in a high-speed blender until completely smooth and creamy. Add coconut oil and blend until completely combined.
- Step 2Add drinking chocolate and vanilla bean powder and blend until combined.
- Step 3Pour mixture into a metal loaf tin. Fold in cacao nibs and chopped chocolate. Cover tin tightly with foil and freeze overnight until set.
- Step 4Remove from freezer 10 minutes before serving to soften slightly. Scoop into small bowls or ice cream cones, garnish with chocolate pieces and mint leaves.
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