Mint Choc Chip Ice Cream
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.
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
2 tbsp Dark Drinking Chocolate
1 tsp Vanilla Bean Powder
½ cup (90g) Choc Coated Cacao Nibs
80g Crunchy Mint Chocolate, roughly chopped (reserve a few pieces for garnish)
fresh mint leaves, for garnish
- Step 1 :Blend 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 2 :Add drinking chocolate and vanilla bean powder and blend until combined.
- Step 3 :Pour mixture into a metal loaf tin. Fold in cacao nibs and chopped chocolate. Cover tin tightly with foil and freeze overnight until set.
- Step 4 :Remove 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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