When we decided to become vegan, the prospect of life without ice cream was definitely a sad one. Although it took about a year and a half to finally find a vegan ice cream recipe creamy enough to satisfy our cravings, the wait was most certainly worth it!
If you’re lucky to have an ice cream machine at your disposal, this recipe will be easy to whip up. However, if you’re like us and only have the bare minimum of kitchen appliances (e.g. a blender and microwave), you can still create a delicious, vegan dessert.
For the ice cream:
- 2 cups raw cashews, soaked overnight (or at least 4 hours)
- 1 cup fresh mint (or more to taste)
- 1 cup coconut cream
- ½ tsp mint extract
- 1 tsp vanilla extract
- ½ cup sweetener, such as cane sugar, palm sugar, agave nectar
- 3 tbsp coconut oil
For the brownie:
- ¾ cups flour
- ⅓ cup sugar
- ¼ cup cocoa powder
- ¼ tsp salt
- ½ warm water
- 3 tbsp coconut oil
- ½ vinegar (white or apple cider)
- In a blender, blend together the cashews, mint, coconut cream, mint extract, sweetener and vanilla until smooth. With the lid on the blender, and while the mixture is being blended, add the coconut oil slowly through the opening of the blender’s lid.
- Taste the blended mixture, adding mint and/or sweetener as desired.
- If using an ice cream machine, add mixture and begin churning, as per the instructions on the appliance. If you don’t have an ice cream machine, place the mixture into a freezer-safe container and put it into freezer for 30 minutes. Every 30 minutes, using a fork or whisk, stir the mixture well to break up any crystallized pieces.
- While the ice cream is churning and/or chilling, mix all ingredients for the brownie into a medium bowl until smooth.
- Place brownie mixture into a lightly greased baking pan and bake at 350 F until a pierced fork comes out dry, about 15-20 minutes. Alternatively, you can microwave the mixture for 1-2 minutes.
- When the ice cream mixture is the consistency of soft-serve ice cream (approximately 2 hours for the fork & tupperware approach we use), add small chunks of the brownie and stir one more time.
- Leave ice cream in the freezer overnight (or about 4 more hours) to set.