Vegan Mint Chocolate Chip Ice Cream
Creamy and delicious vegan mint chocolate chip ice cream is made with simple ingredients! It's creamy, refreshing, and easy to make!
Servings: 6
Calories: 246.7kcal
Equipment
Ingredients
- 3 cups soy milk
- ¾ cup organic sugar
- ⅜ cup raw cashews
- 3 tablespoon cornstarch
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- ¾ teaspoon peppermint extract
- 1 tablespoon vodka optional
- 54 grams dark chocolate chopped
Instructions
- Blend the soy milk, sugar, cashews, corn starch, and salt in a high speed blender. (See note)
- Pour the contents into a saucepan. Cook over medium heat until the mixture is thickened.
- Remove the saucepan from the heat and stir in the vanilla extract, peppermint extract, and vodka.
- Transfer the mixture into a glass jar or covered bowl and refrigerate until completely cooled.
- Churn the ice cream mixture in an ice cream maker. When the ice cream begins to thicken, add the chopped chocolate or chocolate chips.
- Then transfer to a covered freezer safe container and freeze until firm. I like to use a silicone bread pan and cover with plastic wrap.
- Allow the frozen ice cream to sit on the counter for 5 minutes before scooping.
Notes
If you don't have a high speed blender, be sure to soak your cashews before blending.
Freeze your ice cream maker bowl for at least 24 hours for proper churning.
Be sure to cover your ice cream so it doesn't form ice crystals.
Nutrition
Serving: 171g | Calories: 246.7kcal | Carbohydrates: 35.6g | Protein: 6.2g | Fat: 9.2g | Saturated Fat: 3.2g | Sodium: 93.1mg | Potassium: 205.94mg | Fiber: 2.1g | Sugar: 27.9g | Vitamin A: 74.51IU | Vitamin C: 0.41mg | Calcium: 158.27mg | Iron: 2.01mg