Chocolate mint-chip icecream
June 30, 2017
: 4
: 10 min
: 45 min
: 55 min
: easy (if you have an ice-cream maker)
The Captain's favourite. Again, like all my ice-cream recipes, I've drawn on different sources (see Strawberry ice-cream for my inspiration) to get the right consistency and taste balance. I throw in (quite literally) the cacao nibs as the mixture starts to churn in the ice-cream maker - before it gets too thick. Remember to take it out of the freezer at least 15 minutes before serving otherwise it is rock solid - enjoy!
Ingredients
- 400 mls organic coconut milk
- 1 tsp organic peppermint extract
- 1 tsp organic vanilla extract
- half a cup of raw cacao nibs
- 1 cup of cashew nuts (soaked in water beforehand for 15 minutes)
- 2TB extra virgin coconut oil (melted)
- 5TB organic raw cacao powder
- 4 dates
- 2TB arrowroot powder
- a banana
Directions
- Step 1 Put all ingredients (except the cacao nibs) into a blender and blitz until smooth. Pour into the ice-cream maker (following the manufacturer’s instructions) and churn for about 45 mins. Sprinkle the cacao nibs in before the mixture gets too thick. Transfer to a freezer container when ready – enjoy!