No-Churn Mint-Chocolate Ice-Cream {Vegan, refined sugar-free and secretly healthy!} | ClimbEatCycleRepeat.com

No-Churn Mint Chocolate Ice Cream

Vancouver, in case you haven’t noticed, it’s July already, and you’ve barely made your way out of the high-teens. I’m ready for warmer temperatures! I’m ready to shed the big duvet at night! I’ve got a craving for Mint Chocolate Ice Cream and want to eat it without wearing a toque! Okay, so I’m exaggerating on that last point. But, seriously, I’m ready for summer to start, who isn’t? Perhaps, by simply making summer food, Mother Nature will get herself back on track 🙂

ClimbEatCycleRepeat.com | No-Churn Mint-Chocolate Ice-Cream {Vegan, refined sugar-free and secretly healthy!}

Last weekend, the temperature just scraped over 20°C, and we felt like we’d won the weather lottery – sad, but true! What a difference a year makes; this time last year, Level-4 water bans were in effect, forest fires were blazing around the province, and the temperatures hovered consistently at a humid 30°C for most of the summer. This year? We’re lucky if we get two days in a row without rain, and the temps have made me wonder if we’re actually approaching the middle of July!

ClimbEatCycleRepeat.com | No-Churn Mint-Chocolate Ice-Cream {Vegan, refined sugar-free and secretly healthy!}

Not to fear, I’ve decided to enjoy this homemade ice cream, regardless of weather. And you know what? It makes it feel like it’s almost summer 🙂

ClimbEatCycleRepeat.com | No-Churn Mint-Chocolate Ice-Cream {Vegan, refined sugar-free and secretly healthy!}

For this batch, I’m going the raw, vegan route again but instead of a frozen banana base, like my ice cream recipes last year; this year I’m trying out the coconut-milk base and I think it’s even better!

ClimbEatCycleRepeat.com | No-Churn Mint-Chocolate Ice-Cream {Vegan, refined sugar-free and secretly healthy!}

Can you believe that the super green colour is completely natural, with no weird food colouring additives at all? The secret to the super green colour is spirulina! If you’ve never heard of spirulina, don’t worry, we hadn’t either until last year. It’s actually an algae, hence the green colour, and it’s extremely good for you, rich in protein, vitamins B and iron. It also acts as an antioxidant, has anti-inflammatory properties and may be helpful in repairing muscles after a good workout, which is why we started trying it a few years ago.

I don’t know if you can ever find a more convincing argument to eat ice cream in order to help your body recover from exercise! You can thank me later… after you eat a bowl or two of ice cream 🙂

ClimbEatCycleRepeat.com | No-Churn Mint-Chocolate Ice-Cream {Vegan, refined sugar-free and secretly healthy!}

Now make this ice cream, and bring on summer!

No-Churn Mint Chocolate Ice Cream
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 can full-fat coconut milk, chilled in the fridge
  • 1 cup raw cashews, soaked in water for at least 4 hours
  • ¼ cup tighly-packed fresh mint leaves
  • 1 - 2 tsp pure peppermint extract
  • 2 - 3 tbsp pure maple syrup
  • 1 - 2 tsp spirulina powder (optional)
  • ½ cup dark chocolate chunks
Instructions
  1. Soak the cashews in water for at least 4 hours, until they soften. Drain the water and rinse thoroughly before blending.
  2. In a high-speed blender, like a Blend Tec, blend together the drained cashews, coconut milk, mint leaves, peppermint extract, maple syrup and spirulina. Blend until very well combined and smooth, up to 5 or 6 minutes.
  3. Taste the mixture and add more maple syrup and peppermint extract, depending on your tastes.
  4. Pour the ice cream mixture into a metal loaf pan, stir in the chocolate chunks and place the pan in the freezer. Every 30 minutes, take the ice cream out and stir it around, moving the frozen bits from the edge of the pan into the middle. After 2 or 3 hours of this, your ice cream should be frozen nicely and combined.
  5. Scoop into bowls or cones to serve.
Notes
If the ice cream has been in the freezer for longer than 4 hours, leave the ice cream on the counter for about 15 minutes before you plan on serving it, in order to make it easier to scoop.

Enjoy!

ClimbEatCycleRepeat.com | No-Churn Mint-Chocolate Ice-Cream {Vegan, refined sugar-free and secretly healthy!}

4 Comments

    1. Yes!!! Perhaps I’ll have to make a batch, so that it’s ready for the clan when you get there 🙂 I’m trying out another version this weekend. We’ll see how it turns out!

  1. Gorgeous pictures! This is the first no churn recipe I’ve seen that hasn’t included sweetened condensed milk so that’s very exciting for me.

    1. Thank you! Last year I tried a few no-churn recipes that used frozen bananas and cashews as the base (recipes on the blog). They were all very tasty, but using coconut milk really adds a wonderful creaminess you don’t get otherwise. This was a real winner in our house. If you try it, let me know how it turns out for you!

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