Mint Chocolate Chip Ice Cream
Mint Chocolate Chip Ice Cream
Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

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January 30, 2018

Recipe by Peanut Head


For the ice cream base:

1 cup frozen riced cauliflower

3/4 c raw unsalted cashews (soaked overnight and drained)

1/4 c Lakanto Monk Fruit sweetener

1/2 c plant based milk - (I used unsweetened Ripple milk) but almond milk is also a great option

1 scoop of E3 Live Brain On powder

For the mint chocolate chip:

2 tbsp cacao nibs

A few drops of organic peppermint extract


1In a Vitamix or high speed blender/food processor pulse you pre soaked cashews until broken up

2Add your frozen cauliflower and pulse until blended together with the cashews

3Add in your plant based milk and monk fruit sweetener and blitz on high for 3 minutes.

4This process should make your mixture completely smooth and airy.

5At this point the mixture reminds me of marshmallow fluff.

6Add the E3 live and blend on low until your mixture turns a blue green color

7Transfer mixture to a lined ice cream tin and place in the freezer for 1 1/2 hours

8This allows your mixture to freeze just slightly, before removing from the freezer and returning it to the blender to get more air into your mixture.

9If you're going the indulgent route with the Alter Eco mint chocolate, melt this down on a double boiler with 1 tsp coconut oil

10Once chocolate has melted and you have a glossy chocolate sauce, remove from the heat and allot to cool down - set aside.

11Once the 1 1/2 hours are up remove the ice cream from the freezer and place back into your Vitamix, blitz on high for 2 minutes to get as much air into it as possible.

12If you're using the cacao nibs option add these to the mixture now with your peppermint extract and blend on low for less than a minute to allow the cacao nibs to break into smaller pieces

13Transfer to your ice cream tin (this time it doesn't need to be lined) and if you're using the melted mint chocolate option add it to the mixture now by the spoonful, making swirls at the same time for a nice effect.

14Place back in the freezer to set for 1 1/2 - 2 hours.

15This is the ideal time, if you need to leave it overnight, remove ice cream form the freezer 30 minutes before you would like to serve to allow it to thaw down.


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