Dairy Free Mint Chocolate Chip Ice Cream. (Gluten/Egg/Coconut Free)
I am very fortunate to have gotten to a place with my health that I tolerate dairy really well (I used to be extremely lactose intolerant). So I really didn't fiddle around with dairy free ice cream because it never tasted as good to me. Until Now..
Last Summer we visited our friends Primal Palate and Hayley made us a DELICIOUS Cashew based ice cream. With her permission I took that recipe and started playing with it and trying out some of my own ideas..and after the first batch made I knew I was completely hooked. This ice cream is AWESOME. My husband who is drives me nuts at time with his ice cream pickiness devours this stuff. He said it reminds him of frozen custard. Its on the rich and creamy side.. and we just really dig it. Especially since its dye free!
· 3 cups of raw/ unsalted cashews or 3 cups of cashew flour
· 2 3/4 cups of almond, cashew, coconut or cows milk
· 1 3/4 Tablespoon of Gelatin
· 2/3 cups of Honey (Agave Nectar would also work)
· 1 Tablespoon + 1 Tsp. of Vanilla Extract
· 2 1/4 Teaspoon of Mint or Peppermint Extract
· 1/8 Teaspoon of Salt
· 2-3 TBSP of Liquid Chlorophyll for color (or food coloring using only a little until you reach desired color)
· 1 cup of Chocolate Chips (Dairy or Nondairy) to stir in at the end.
1. Prepare your cashews- see note below to figure out if you need to soak them. If not, place them into the blender. If you do need to soak them go ahead and do that for several hours then drain them and place them in the blender. Set aside.
2. In a microwave safe bowl or in a small sauce pan bring the milk, gelatin and honey to a gentle boil- the purpose of this is to fully heat up and dissolve the gelatin to activate it.
3. Pour the hot milk mixture into your blender and add the vanilla extract, Mint extract and Salt. Process on high until the mixture is completely smooth. Add in your liquid chlorophyll half a tbsp at a time until you attain a desired color.
4. Place the lid on the blender and place it in the fridge (or freezer- keeping an eye on it) just until it chills. You don't want it freezing at this point- just chilling.
5. Once chilled place it in your ice cream maker and process 30 minutes or so until its pretty thick (it may not freeze 100% during this phase).
6. Scoup the ice cream into a tupperware bowl and stir in the chocolate chips (Note- feel free to chop the chips down further if you prefer that texture) Place the lid on the tupperware and place in the freezer for up to 1 week (It will last longer than a week but may begin to get some freezer burn/ ice crystals) The longer it sits in the freezer the harder it will get. After a few days you'll need to let it sit out at room temperature for twenty minutes or so until its soft enough to scoop.
I used liquid chlorophyll as it adds a really gorgeous color and a ton of added health benefits (and it doesn't affect the flavor). Small battles can be purchased at most health food stores- if you have leftover you can add it to juices, water or smoothies! If you would rather use matcha for color add a little bit at a time (like a teaspoon at a time) until you reach the desired color. It will add a tiny bit of flavor- but it'll be delicious! And finally if you don't care about making your ice cream artificial dye free you can add in drops of green food coloring until you reach the desired color.
Notes on soaking the cashews: If you have a powerful blender such as the vitamin or blendtec you don't need to bother soaking. You can just pour the warm gelatin milk into the blender with the nuts and puree until the mixture is completely smooth! If your have a standard blender I recommend soaking the cashews in water for 3-6 hours. Strain them from the water before placing them in the blender with the warm gelatin milk.