My Secret Vanilla Life

My Secret Vanilla Life: July 2014

Sunday, July 6, 2014

Peppermint chocolate chip vegan ice cream


Oh snap.  I have finally figured out a recipe for a dairy-free ice cream that my kids actually LOVE!
The  ice cream part has NO refined sugar.  Pretty amazing,  if you ask me! The chocolate chips, on the other hand,  do have sugar,  but you could substitute cocoa nibs, if you had to.
Now,  it is not calorie-free. It's actually pretty rich,  so you'll want to go easy on the portion size. 
This ice cream is so delicious and creamy and guilt -free. The best part is knowing that I'm not taking my chances on ingredients and it won't cause any tummy issues for anyone.

Alright, I'll get to the recipe:

For the ice cream, you'll need:
2 cups of raw cashews
1 14 oz. can of Organic full fat coconut milk
1/2 cup of maple syrup or honey (if not vegan)
2 cups of organic, dairy-free chocolate

Do ahead of time:
Soak 2 cups of raw cashews for 4-6 hours in the fridge. (Not longer, because they will get bitter.)

Melt your organic chocolate in a double boiler. Take the melted chcoclate off of the heat and be prepared to stir super fast. Add 1/2 teaspoon of peppermint extract to the melted chocolate and stir quickly! Pour the melted peppermint flavored chocolate onto a silicone mat or parchment paper and spread out with a spatula. Freeze (along with a knife) for about 10 minutes. After it is hard, cut it up with the frozen knife, into chips. Store the chips in the freezer until you are ready to add to the ice cream. You can always make more to store for next time.



Before you report me to the photography police- these ARE my photos. My blog used to be called "Coffey Tester." Calm down.

After the cashews have soaked, dump the drained cashews in the Vitamix blender. Add one 12 oz can of Organic Coconut milk, either 1/2 cup of maple syrup or honey, and 1 tablespoon (I know, a lot) of peppermint extract. Blend until super creamy.Now, dip your finger in there and taste it to see if you want to add a little more peppermint extract. keep in mind, it will be warm.

Next, put the creamy mixture into the fridge to cool . When it reaches around 40 degrees, it is ready to put in the ice cream maker. After it has churned for about 20-25 minutes, it's time to dump in your desired amount of the amazing chocolate chips you already made. The consistency of the ice cream might remind you of spackle. Don't worry, you'll get over it when you taste it.

Voila! It will be soft right from the ice cream maker, but tomorrow night it will be firmer. Enjoy!

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