Vegan Matcha Mint Chip Ice Cream
There is nothing more refreshing to me than mint lately. My favorite thing to do after a workout or being in the hot sun is to take a bath with peppermint oil, or use my home made peppermint body spray after. It is so cooling and it smells amazing. Another favorite refreshing thing, iced matcha lattes. I got to thinking about the two and got it into my head that I should make some matcha mint chip ice cream. I am always thinking about what recipe I want to make next and what sounds good. Especially when I am hungry after a run. So I had to make said ice cream. It was about 90 degrees the day I made it so it was the perfect thing to cool off with!
Mint chip ice cream (or peppermint bon bon as we called it here) was always a favorite of mine when I was little, I would have it at my Dad's house. I loved the pretty light green color and little flecks of chocolate. I loved it even more when served with hot fudge. Now as an adult, I know that green color is fake, it was loaded with refined sugar, and that dairy would give me a tummy ache. But it is still a good memory, and I am not sad because I know I can make my own vegan healthier version. Adding the matcha is my grown up twist and this ice cream is a lovely color thanks to the mint and matcha not artificial color.
This ice cream tastes wonderful, let me tell you. It is so smooth and rich tasting you would swear it had real cream but it is actually coconut milk and cashews. My favorite combination for a smooth ice cream base. I added in my favorite vegan sugar free chocolate chips and it was epic. I could not just have a scoop of it, I had to have a bowl. But that is the way I have always been with ice cream! If you are looking for a better version of a childhood classic, you need to try this out!
Vegan Matcha Mint Chip Ice Cream
Makes 3 cups
1 15 oz can full fat organic coconut milk
1/2 cup raw cashew butter
1 Tbsp matcha powder
1 cup fresh organic peppermint leaves
1/4 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
1/4 tsp sea salt
1 cup vegan chocolate chips
Combine all ingredients but the chocolate chips in a blender and blend until smooth. Pour into an ice cream maker and process according to directions, then stir in the chips. Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt. Pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
