Sugar Free Mint Chocolate Chip Vegan Ice Cream Recipe
Mint Chocolate Chip Ice Cream is on my list of favorite ice cream flavors – right up there along with maple walnut. The light green colored ice cream speckled with dark chocolate chips brings back memories of eating ice cream in a big waffle cone as a child. I always had a hard time choosing between cotton candy, bubble gum, or mint chocolate chip. Only one of those flavors lasted on my list of favorite ice cream flavors as I got older – it’s not quite as timeless a flavor as say, vanilla, but mint chocolate chip is one that has lasted through all stages of life for me so far, and I am sure it will continue to stay on my list for years to come.
This Mint Chocolate Chip Vegan Ice Cream Recipe is made with no refined sugar; instead, it is sweetened with agave syrup (you could use maple syrup as well). Use your chocolate chips for this recipe, or you can pick out your favorite vegan friendly dark chocolate bar and chop it into chocolate chunks. To keep this recipe refined sugar free, simply use sugar-free vegan chocolate chips, which can usually be found in the baking isle or health food isle at your grocery store.
Ingredients in Mint Chocolate Chip Vegan Ice Cream
The cashews and coconut cream give this vegan ice cream a rich creamy texture. When using coconut cream, you can purchase canned coconut cream, or you can place a can of coconut milk in the fridge overnight (this will help the cream separate from the water), then scoop the cream off of the top in the morning. The Cashews in the recipe are boiled, however you could soak them in water overnight as well. The process of boiling or soaking the cashews, helps soften them up and retain water, making them creamier and smoother when you blend them up. If you fail to do this step, you may find that your ice cream has a slightly grainy texture. This will also happen if you use roasted cashews instead of raw cashews, which will give your ice cream a nuttier flavor, and a slightly grainier texture.
The fresh mint in this recipe is what gives this ice cream a beautiful mint green color, and of course the mint flavor! If you can’t get your hands on fresh mint, you could use 1/2 tsp of Mint Extract, and a drop of green food coloring, but given the option, I highly recommend using the fresh mint in this recipe!
The Dark Chocolate Chips as I mentioned before, can be substituted with chunks of chocolate chopped from your favorite vegan chocolate bar. To keep this recipe refined-sugar free, simply choose a refined sugar free, vegan chocolate for your chips.
The agave syrup in this recipe helps sweeten the ice cream naturally, with a neutral flavor. If you can’t get your hands on agave syrup, simply substitute the agave syrup for maple syrup. The syrup in this recipe is important, not only for sweetness, but to help keep the ice cream from freezing solid like a block of ice.
The Home Baked Vegan’s Recipe for Vegan Mint Chocolate Chip Ice Cream is:
Refined Sugar Free
Here is the recipe for The Home Baked Vegan’s Mint Chocolate Chip Ice Cream:
2/3 Cup Cashews
1 Cup Coconut Cream
1/3 Cup Agave Syrup or Maple Syrup
1/2 Cup Mint Leaves
1/2 Cup Dark Chocolate Chips
Boil Cashews for 10 minutes.
In a blender or food processor, blend together until smooth: the boiled cashews, coconut cream, mint leaves, and agave syrup.
Pour into a loaf pan, and freeze for 1 hour.
Remove the semi-frozen icecream from the freezer, and transfer to a mixing bowl. Using an electric mixer, mix in the Chocolate Chips.
Transfer ice cream back to the loaf pan, then use a rubber spatula to flatten the ice cream evenly in the pan.
Freeze for 2-3 hours.
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vegan ice cream, mint chocolate chip ice cream, mint recipe, vegan recipes
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Author: Alexandra Tugade | The Home Baked Vegan
Vegan Mint Chocolate Chip Ice Cream
Prep time: 15 MFreeze time: 3 hourTotal time: 3 H & 15 M
This Mint Chocolate Chip Ice Cream is vegan, gluten free, and refined sugar free, and made without an ice cream machine.
- 2/3 Cup Raw Cashews
- 1 Cup Coconut Cream
- 1/3 Cup Agave Syrup or Maple Syrup
- 1/2 Cup Mint Leaves
- 1/2 Cup Dark Chocolate Chips
- Boil Cashews for 10 minutes.
- In a blender or food processor, blend together until smooth: the boiled cashews, coconut cream, mint leaves, and agave syrup.
- Pour into a loaf pan, and freeze for 1 hour.
- Remove the semi-frozen ice cream from the freezer, and transfer to a mixing bowl. Using an electric mixer, mix in the Chocolate Chips.
- Transfer ice cream back to the loaf pan, then use a rubber spatula to flatten the ice cream evenly in the pan.
- Freeze for 2-3 hours.
Sat. Fat (grams)
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