Vegan Mint Chocolate Ice Cream

YIELD

5 mins

PREP TIME

20 mins

BAKE TIME

2 hrs, 25 mins

TOTAL TIME

Ingredients

- 2 cans full fat coconut milk
- 3/4 cup Anthony’s Goods Cane Sugar
- 1/4 cup fresh mint leaves
- 1/2 tsp peppermint extract (or more, to taste)
- 1 tsp vanilla extract 
- 1/4 tsp Anthony’s Goods Spirulina Powder (optional, for color)
- Pinch of salt 
- 1/3 cup Anthony’s Goods Sweetened Cocoa Nibs, plus more for topping

Instructions

This minty fresh vegan ice cream is a naturally colored sweet treat, dotted with cocoa nibs instead of chocolate chips.

1. Add all of the ingredients, except the cocoa nibs, to a blender and blend until smooth. Taste and add more peppermint extract, if desired. (Be careful not too add to much—it’ll taste like toothpaste.)

2. Pour this mixture into your ice cream maker and churn until creamy. Add the cocoa nibs in at the end.

3. Transfer the ice cream to a freezer-safe container and place it in the freezer for a few hours for a firmer ice cream. 

4. Let thaw for a few minutes before scooping. Sprinkle more cocoa nibs on top and enjoy!

LEARN TO MAKE IT

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