I was delighted when I first tried out this recipe for mint choc ice cream from Loving Earth, as the outcome was so much better than I expected. I've tried some raw desserts before that despite following the recipe haven't turned out as close to the stated dessert as I expected. But this ice cream is super creamy, super minty and super delicious. It even contains a little bit of Spirulina, but the taste is completely masked by the other yummy ingredients.
INGREDIENTS
1 cup raw cashews (150g), soaked overnight, washed & drained
1 cup coconut cream (250ml)
1/3 cup coconut nectar
1/3 cup coconut oil, melted
1/4 tsp Spirulina
Few drops peppermint essential oil (more or less to taste)
1/2 cup cacao nibs (or raw chocolate grated)
METHOD
Blend cashews, coconut cream and coconut nectar in a blender until smooth and creamy.
Add coconut oil and blend until combined
Add peppermint oil (add more or less to liking) and spirulina and blend until combined.
Pour into metal loaf tin. Stir through cacao nibs.
Cover tin with foil and freeze overnight until set.
Remove from freezer 10 minutes before serving to soften.
I recommend adding more or less peppermint oil as you like (if you don't have food grade peppermint essential oil, you can use peppermint extract, it's less concentrated so you will need to use more - e.g. 1 /2 - 1 tsp adjust to liking.
Also, if you aren't used to cacao nibs - they are quite bitter - so if you prefer something sweeter you can use grated raw chocolate to keep it dairy free, otherwise you can use any variety of chocolate chips.
Recipe modified from Loving Earth