Prep time: varies depending upon type of ice cream maker.
2 cups coconut milk
2 cups cashew cream*
2 cups almond milk
½ cup honey
¼ cup coconut nectar (sweetener)
2 eggs
1 teaspoon peppermint extract
½ 12-ounce package dark chocolate chips
*Cashew cream:
1 cup of cashews, soaked in water for 2 hours
2 cups water
Drain and rinse cashews. Blend with water until smooth.
For the ice cream, combine all ingredients in a large bowl and place in the freezer for an hour. After an hour, place the ice cream mixture into an ice cream maker and churn until finished. Please note that this recipe is delicious freshly churned, however it freezes very hard. (Optional: add 1 teaspoon vodka, which will keep a better consistency once it is frozen). You can also add this ice cream to a blender with some almond or coconut milk to make a milkshake.
