Creamy, chocolate-y, and minty fresh - this ice cream is all of those things and more. And it has chunks of Double Mint Chip cookies sprinkled throughout. Whether or not you vegan or gluten free, this ice cream is sure to please.
1.5 cups of cashews - soaked for at least 6 hours or overnight.
1 16 ounce can of full fat coconut milk
1/3 cup of fresh mint leaves
1 tsp of peppermint extract
1/4 cup cane sugar, or sub coconut sugar
1/4 cup agave
3 tbs coconut oil, melted
Because Cookie Dough Mint Chocolate Cookie Dough - baked or raw
The night before you plan to make this, soak the cashews in a bowl of water and put your churning bowl in the freezer.
Start off by heating the coconut milk in a saucepan. You can add the mint leaves to the pot to steep or you can simply add them in later. Steep the leaves for about 15 minutes then let the milk cool.
While the milk is cooling, bake your cookies for 9-12 minutes at 350 F. 8-10 half-ounce cookies is what we added, but you can add as many or as few as you wish. You can also skip the baking and add raw dough balls to your ice cream. They should be a little bigger than the size of a blueberry. Allow them to cool.
Once it has cooled down add the milk and mint leaves to a blender. Drain the cashew and add them, the peppermint extract, cane sugar, agave, and coconut oil to the blender. Blend together until smooth.
Churn the mixture until it begins to resemble soft-serve or regular ice cream.
While the mixture is churning, cut the cooled cookies into small, bite sized pieces.
When the ice cream is down churning, stir the cookies in saving some for the topping.
Depending on your ice cream churner, you may need to put the ice cream in the freezer for a few hours to harden.
When it was reached the desired consistency, sprinkle with cookies and enjoy! This would also be great for an ice cream cookie sandwich! Just bake some larger cookies for 13-15 minutes at 350F.
Adapted from Minimalist Baker