It is December, correct? I want a fire in the fireplace, warm bread in the oven and fuzzy slippers on my feet. Alas it is 80 degrees! I am therefore forced to share something cold once again.
This might possibly be the best ice cream recipe I’ve ever had. Even since before I was dairy free. In most dairy free ice cream recipes, you miss the thickness of the real cream and eggs. In this one, the cashews and additional coconut cream give you that. I could serve this to any child or adult….allergies or no allergies…and no one would know the better.
Because I have fresh mint in my garden, this is an absolute favorite of mine. This is a recipe that I adapted from another blogger. The original recipe is here.
Ice Cream Recipe:
2/3 cup fresh mint
1/4 cup fresh peppermint
1-2/3 cups raw cashews – soaked overnight (for 8 hours) and drained
1 (5 oz) can coconut cream
1 (14 oz) can full fat coconut milk
1/4 cup cane sugar
1/4 cup agave nectar
1/2 tsp peppermint extract
3 T melted coconut oil
1 tsp gluten free vanilla extract
1. Pour both coconut cream and milk into pot and bring to a boil. Turn to low and add half of each of mint leaves. Stir and muddle leaves to release oils into your milk. Continue on low for 15 minutes. Turn off heat and let cool completely. Strain, and pour milk into high speed blender.
2. Add remaining ingredients, including drained cashews and remaining fresh mints and liquify in blender for 2-3 minutes. It’s now ready for your ice cream maker. Use your manufacturer’s directions to churn ice cream.
And here is where my recipe takes an even bigger departure from the original, which called for a brownie to be mixed in. That certainly does sound good, but I was trying to achieve a more crispy chocolate chip ice cream, like the kind I used to have as a child. So after allowing the ice cream mixture to churn in the ice cream maker for a few minutes and see it starting to get firmer, I add the following:
4 oz melted chocolate
2.5 T melted coconut oil
I mix these together in a mixing cup with a fork and slowly pour chocolate mixture into churning ice cream in ice cream maker. It immediately starts to solidify and break apart while the paddle attachment is still churning. By the time your ice cream is ready, it’s perfectly integrated into the mint ice cream.
Normally, I don’t mind eating directly from the maker as a soft serve ice cream. But with this recipe, it’s worth waiting to get the smooth mint ice cream with the chocolate crisp in every bite.
I pour the ice cream into a freezer container, place in my freezer overnight and allow to freeze completely. I then scoop onto a cone for the kids. It’s perfection.
And I do feel a bit more ‘holidayish’ by bringing the mint into my ice cream. Here’s hoping for some cooler temps.