Back to Recipe Print

Recipe for "Vegan Mint Chocolate Chunk Ice Cream"

Tips

use coconut butter instead of coconut oil; use water instead of coconut water; use dried coconut meat instead of fresh coconut meat; use avocado instead of cashews; use 1 can coconut milk instead of the coconut meat, coconut water and coconut oil.

Ingredients

Chocolate Chunks
Maple Syrup 4 tbsp
Cocoa Powder 2 tbsp
Coconut Oil 2 tbsp
Water 4 tbsp
Ice Cream
Fresh Young Coconut Meat 1 cup
Coconut Water 3/4 cup
Coconut Oil 2 tbsp
Cashews - Soaked 3 Hours And Rinse 1 cup
Coconut Sugar 1/4 cup
Mint Leaves 1 cup
Spirulina Powder 1 tsp

Instructions

Chocolate chunks

1

Melt the coconut oil and then stir all the ingredients together, adding water as needed to get it nice and smooth.

2

Pour onto a plate and put in the freezer until solid. Chop into chunks and leave in the fridge.

3

Go ahead and make more if you want, I did and then drizzled it on top before I scooped the finished ice cream into bowls.

Ice cream

1

Blend everything together, adding coco water as needed. You want it to have the consistency of thick yogurt.

2

Stir in the chocolate chunks by hand. Pour into an ice cream maker and follow its instructions or if you don't have an ice cream maker (like me):

3

Pour into a container and put in the freezer, taking it out and stirring everything up every 30 minutes until you get ice cream.