A few weeks ago I asked The Sweet Life’s facebook page for favorite ice cream flavors. Thank you for all your feedback! I now have a long list of ice cream to tackle this summer, starting with the most popular answer: Mint Chocolate Chip.
I was torn between making this recipe raw or classic. My raw Chunky Monkey Ice Cream has been such a hit, and I have recently noticed that of my top ten most popular recipes ever, nine of them are raw desserts.
If you’ve been following me for some time, you should know I love raw food. Enough to write an ebook exclusively of raw desserts. But that is not where my love of vegan food ends. I love refined sugars. I love Daiya cheese. I love wheat flour. And I love my oven.
I articulate these things because as I procede into the 2nd year of this blog I have to hesitate and think about direction. I know I will always have an array of vegan offerings, something for every herbivore to bite into, but as I continue I am interested in knowing what you, my readers, hope for when you stop by The Sweet Life.
Oh, and I already am working on a classic mint chocolate chip ice cream recipe. Look for it later this spring/summer.
Raw Mint Chocolate Chip Ice Cream
makes about 6 cups
Ice Cream Base
2 cups fresh young coconut meat (about 2 young coconuts)
1 cup raw cashews, soaked 4-6 hours
1 cup raw almond milk
1 tsp vanilla extract
1 1/2 tsp peppermint extract
1/4 cup + 2 tbsp raw agave or maple syrup
1 handful of fresh spinach (optional, for color)
Raw Chocolate Chunks
3 tbsp coconut oil, melted
1/4 cup raw cacao powder
2 tbsp maple syrup
1/2 tsp vanilla extract
To make the ice cream base combine all the ingredients in a food processor or high-powered blender. Mix until very smooth. Transfer to a shallow container and freeze for 30-45 minutes chilled all the way through.
Meanwhile Combine all the chocolate chunks ingredients in a small bowl. Transfer to a shallow container and freeze. Once frozen (15-25 minutes) remove chocolate and cut into small chunks.
Add the chilled ice cream to your ice cream maker and process according to manufacturer’s instructions. Once done place the ice cream in bowl and stir in chocolate chunks. Smooth top and cover. Return to freezer and allow 2-3 hours for the ice cream to harden.
Remove from freezer and let thaw 10 minutes before serving.
Question of the day:
Do you come on my site looking for raw/healthy recipes? Or just straight-up vegan in all it’s many forms?
I would love your feedback! Based on my stats the raw recipes are what bring people to this blog. And while I LOVE raw food, I like my refined sugar too. I have so many recipes ideas up my sleeves, I am just interested to know what you come here to see.
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