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RECIPE
10 INGREDIENTS6 STEPS2HR 40MIN

Vegan Mint Chocolate Chip Ice Cream

5.0
3 Ratings

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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Learn how to make vegan ice cream using cashews and coconut milk! This vegan mint chocolate chip ice cream recipe is super easy to make and tastes JUST like real cream ice cream! It is dairy-free as well as soy-free!!!
2HR 40MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2 cups
Coconut Milk
1 pinch
1 cup
Raw Cashews
1/2 cup
Almond Milk
1/2 Tbsp
Mint Extract
3
Spinach Leaves

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Nutrition Per Serving

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CALORIES
1369
FAT
89.4 g
PROTEIN
19.6 g
CARBS
134.6 g

Cooking Instructions

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Step 1
In a high-speed blender combine Raw Cashews (1 cup) and Coconut Milk (2 cup) and blend until you teach a thick and creamy consistency.
Step 2
Add Almond Milk (1/2 cup), Granulated Sugar (3/4 cup), Salt (1 pinch), and Vanilla Extract (1 teaspoon). Divide the Mint Extract (1 1/2 teaspoon) in half and add half in the blender.

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Nutrition Per Serving
Calories
1369
% Daily Value*
Fat
89.4 g
115%
Saturated Fat
56.6 g
283%
Trans Fat
0.1 g
--
Cholesterol
6.6 mg
2%
Carbohydrates
134.6 g
49%
Fiber
4.4 g
16%
Sugars
107.2 g
--
Protein
19.6 g
39%
Sodium
148.1 mg
6%
Vitamin D
0.6 µg
3%
Calcium
273.5 mg
21%
Iron
14.3 mg
79%
Potassium
992.3 mg
21%
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