This is an easy raw ice cream that does not require an ice cream maker or constant stirring – just blend the ingredients and freeze. It’s easily scoopable for the first couple of days and gets harder to scoop the longer it’s in the freezer (so just pick at it with your spoon or take it out of the freezer to soften a little bit before serving if you reach that stage of hardness).
3 Cups Water
1.5 Cups Vanilla Agave Nectar or Honey
2 Cups Cashews (soaked and rinsed)
1 Tbsp Mint Leaves (dried or fresh)
2 drops Mint Essential Oil (peppermint, spearmint or wintergreen)
½ Cup Cacao Nibs
Blend all the ingredients except the cacao nibs until smooth. Pour into container(s) and stir in the cacao nibs. Freeze for about 4-6 hours before devouring. : )
Many thanks to Katrina Blair and the Turtle Lake Refuge “Local Wild Life” recipe book for the inspiration on this recipe. Tastes just as good or better than the traditional mint chocolate chip ice cream. Enjoy!