Mint-Chocolate Nice Cream


  • 1 cup cashew nuts, soaked overnight
  • 2 cups coconut milk
  • 1/2 cup coconut cream
  • 1/2 cup agave syrup
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon mint extract
  • 3 ounces chopped vegan chocolate

Cooking Instructions

Step 1: In a food blender, blend together cashews, coconut milk, coconut cream, agave syrup, coconut oil, vanilla, and mint extract.

Step 2: Once you have a smooth mixture, pour it into a freezer-friendly container.

Step 3: Sprinkle the chopped chocolate all over.  Stir in the chocolate with a fork so that it is spread throughout the mixture and not just on top.

Step 4: Freeze the ice cream for at least 4 hours; scoop & serve.

Enjoy this no-churn, dairy-free “nice” cream from The Daring Kitchen!