Vegan Mint Chip Ice Cream

by The Food Goddess
Vegan Mint Chip Ice Cream

Ingredients

·¾ cup cashews, soaked for 4-6 hours, then drained
·¾ cup full-fat coconut milk
·½ cup pure maple syrup or honey
·1 tsp vanilla
·3 tbsp mint leaves or peppermint extract, to taste
·2 stalks of kale, stemmed and roughly chopped
·1/4 avocado (optional)
·½ cup dark chocolate chips or
cacao nibs

Directions

Add the cashews and coconut milk to a food processor or blender along with the mint, kale, avocado (if using) and maple syrup. Blitz for 2-3 minutes, or until creamy and smooth. Taste and add more mint, if desired. Transfer to a freezer-proof container, such as a loaf pan, and stir in chocolate chips or cacao nibs. Freeze overnight. Remove from freezer 10 minutes before serving. Scoop and enjoy!

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