We are now officially two days into summer and the sun is finally peeking out – wahoo! So to help you celebrate this beautiful weather I wanted to share a delicious recipe that is perfect for cooling down when in the heat.
Below you will find a healthy version of the classic Mint Chocolate Chip Ice Cream, courtesy of the awesome guys over at Caveman Corner Shop. We hope you enjoy!
MINT CHOCOLATE CHIP ICE CREAM
Mint Ice Cream Base:
2 cups fresh young coconut meat (about 2 young coconuts)
1 cup raw cashews, soaked 4-6 hours
1 cup raw almond milk
1 tsp vanilla extract
11⁄2 tsp peppermint extract
1⁄4 cup + 2 tbsp maple syrup
1 handful of fresh spinach (optional, for color)
Raw Chocolate Chunks:
3 tbsp coconut oil, melted
1⁄4 cup raw cacao powder
2 tbsp maple syrup
1⁄2 tsp vanilla extract
To make the ice cream base combine all of the ingredients in a food processor or high-powered blender. Mix until very smooth. Transfer to a shallow container and refrigerate for about 2 hours (until chilled all the way through). Meanwhile combine all the chocolate chunks ingredients in a small bowl. Transfer to a shallow container and freeze. Once frozen (15-25 minutes) remove chocolate and cut into small chunks. Add the chilled ice cream to your ice cream maker and process according to manufacturer’s instructions. Once done place the ice cream in a loaf pan, stir in chocolate chunks, then smooth top and cover. Return to freezer and allow 2-3 hours for the ice cream to freeze. Remove from freezer and let thaw 10 minutes before serving.