Vegan Mint Chocolate Ice Cream
Meredith Youngson's 'nice cream' channels the flavour of classic mint chocolate chip, but uses raw cacao, chaga and hemp seeds for added health benefits.
Ingredients
- ¾ cup plant-based milk plus more as needed
- 2 large bananas peeled, frozen and sliced into 3⁄4-inch pieces
- 2 tbsp raw cacao powder
- 1 tbsp hemp seeds
- ⅓ tsp pure peppermint extract
- 1 tsp maple syrup
- 1 tsp chaga powder optional
- pinch salt
- cacao nibs or toasted coconut flakes for topping
Instructions
- In a high-speed blender or food processor, combine all the ingredients except the toppings. Blend for 45 to 60 seconds, stopping often to scrape down the sides, until creamy and combined. If your blender or food processor is struggling, add a splash of milk to help move things along.
- Scoop the mixture into cones or bowls and top as desired.
Notes
In the mood for a sippable treat? Add an extra ¾ cup plant-based milk before blending to make it a milkshake-style dessert.