Egg-Free Mint Chocolate Chip Ice Cream
Egg-free mint chocolate chip ice cream has been a game-changer for me! The moment I realized that you didn't need eggs to make ice cream was AWESOME. Now you can enjoy a delicious ice cream that isn't loaded with sugar and weird ingredients.
Servings: 8 servings
Calories: 296kcal
Equipment
- Ice cream maker
Ingredients
- 1 can coconut milk
- ¾ cup cashews raw
- ¼ cup maple syrup
- 1 teaspoon peppermint extract
- ½ teaspoon spirulina
- ¼ teaspoon salt
- 4 ounces of dark chocolate chopped
Instructions
- In a blender, combine coconut milk, cashews, maple syrup, peppermint, spirulina, and salt. Blend on high speed for 1 minute.
- Pour ice cream base into a stainless-steel bowl and refrigerate for 1-2 hours.
- Transfer base into the bowl of your ice cream maker and churn for 20 minutes. Check out your ice cream maker instructions.
- Chop the dark chocolate into medium-small bits and pieces. Fold chocolate into the ice cream mixture.
- Transfer to a loaf pan and cover completely with plastic wrap. Freeze for at least 12 hours before serving.
Notes
- Don't go crazy on the spirulina. When testing out this recipe, I used 1 teaspoon of this green powder and, it was too much. I dialed it back to ½ teaspoon, and that's the sweet spot.
- Use full-fat coconut milk. For the creamy texture, the fat content of coconut milk and cashews are important.
- Chill the ice cream base before churning. The colder the base, the faster it will churn into ice cream.
- Be generous with the chocolate. We use 4 ounces of chopped dark chocolate in this recipe. Every bite will be loaded with chocolate bits and pieces.
- Let ice cream sit out at room temperature before serving. This late-night treat will be hard as a rock right out of the freezer. Let the ice cream sit out for 5-10 minutes before dishing up.