Ingredients
- ¼ cup raw cashews
- 1 ripe banana
- 1 cup ice cubes
- 3 ounces extra-firm tofu, pressed to remove water
- 2 Medjool dates, pitted
- 1 teaspoon mint extract
- 1 teaspoon soy milk, or more as needed
- ¼ cup vegan chocolate chips
Reasons You'll Love It
This dessert is a refreshing and creamy treat that combines the coolness of mint with rich chocolate chips. It’s completely plant-based, making it perfect for those avoiding dairy but still craving a classic ice cream flavor. Plus, it’s easy to make at home with simple ingredients.
Helpful Cooking Tips
- Use fresh mint leaves or high-quality mint extract for the best flavor.
- Chill the mixture well before churning to get a smoother texture.
- Add chocolate chips at the very end of churning to keep them from melting too much.
- Chill the mixture well before churning to get a smoother texture.
- Add chocolate chips at the very end of churning to keep them from melting too much.
Directions
Soak the cashews in a bowl of water for anywhere between 1 to 3 hours, then drain them well. Next, toss the soaked cashews, banana, ice cubes, tofu, dates, mint extract, and a teaspoon of soy milk into a blender. Blend everything until it’s smooth and creamy. If the mixture feels too thick to blend, add just a little more soy milk—only enough to keep it nice and thick. Once smooth, fold in the chocolate chips. Scoop the ice cream into a bowl and enjoy!
How To Serve It Best
Serve in small bowls or cones topped with fresh mint leaves or a drizzle of vegan chocolate sauce. It also pairs nicely with warm fruit pies or a handful of toasted nuts for added crunch.
Keeping It Fresh
Store the ice cream in an airtight container in the freezer to prevent ice crystals. Let it sit at room temperature for a few minutes before scooping to soften slightly for easier serving.
