As part of my Kickstart series, I want to show you that eating more raw food doesn’t mean giving up your favourite foods. Many people in this country are affected by dairy intolerance so it’s great news that even they can still have ice cream! My favourite flavour of all time is mint choc chip so this is what I am sharing with you today.
Mint Choc Chip Ice Cream
- 1 1/2 cups cashews
- 3 cups nut milk (I used almond)
- 1/2 cup maple syrup
- 1 tsp lemon juice
- 1 tsp vanilla extract (alcohol-free)
- Pinch celtic sea salt
Above is a basic ice cream recipe. For mint, add;
- 1/2 cup mint leaves
- 1 tbl organic peppermint extract (alcohol-free)
For the choc chips, I made my own by melting some cacao liquor, adding some sweetener and making little chips on a Teflex sheet and placing it in the fridge but it was fiddly and a pain in the butt so I would just use cacao nibs.
Make nut milk as described here, or use shop bought nut or coconut milk. Combine all ingredients in a high speed blender and transfer to an ice cream maker and follow directions as per the manual. If you don’t own an ice cream maker, pour the mixture into a container and place it in the freezer. Once it has set, put the mixture (once defrosted a little) through the homogenising plate on your juicer to remove the ice crystals.
Nutritional benefits of mint
- Mint is especially rich in carotenes and vitamin C
- Mint contains several essential minerals, including magnesium, copper, iron, potassium, and calcium.
What is mint good for?
- Menstrual cramps
- Constricted muscles
- Other minor aches and pains
Add fresh mint to a cup of hot water for a refreshing post dinner drink.
What’s your favourite way to eat mint?