Mint Chocolate Chip Ice Cream (Vegan, No Churn!)

Step 1

ICE CUBES: At least 6 hours before you wish to enjoy the soft serve, prepare the coconut milk ice cubes.

Step 2

For the ice cubes, place the coconut milk, cashew butter, mint leaves, peppermint extract, maple syrup, vanilla, matcha (if using), and salt (if using) into a high-speed blender and blend until smooth with no remaining pieces of mint leaves — about 1 minute. Transfer the mixture to an ice cube tray — it should make ~14-16 standard-size ice cubes. Freeze for at least 6 hours.

Step 3

SOFT SERVE: To a food processor (our preferred method) or high-speed blender, add all of the coconut milk ice cubes, along with 2 Tbsp (30 ml) of almond milk. Pulse or blend until all of the ice cubes have completely broken down and you have a thick, smooth consistency. You may need to stop and stir a few times to get it moving, or add more almond milk 1 Tbsp (15 ml) at a time until it mixes more easily. If using a blender, use the blender’s tamper, pressing down to help it mix.

Step 4

Once you have reached a semi-smooth consistency, add in the chocolate chips (starting with the lesser amount and adding more to taste) and pulse/mix until they have evenly dispersed but are still in small, distinct pieces. Enjoy immediately!

Step 5

If storing for later, place in an airtight container and freeze. Once refrozen, the texture will be firm, scoopable, and creamy but will be much more dense/icy than the fresh soft serve.