MINT CHOCOLATE ICE CREAM
SERVES 4 PORTIONS
1⁄2 cups (360 ml) macadamia nuts
2 cups (480 ml) unsweetened almond milk or full fat coconut milk
2 tbsp extra virgin coconut oil, melted
5 fresh dates, pitted
5 tbsp raw cacao powder or unsweetened cocoa powder
1 tsp vanilla extract
Few drops of peppermint extract, or about 5 large fresh peppermint leaves
NUTRITIONAL VALUES
Calories: 261kcal
Fat: 13.7g (6.9g S.Fat)
Carbs: 35.1g
Protein: 3.9g
Sugar: 18.9g
Sodium: 183mg
METHOD
In a blender, combine all the ingredients and blend until smooth.
With an ice cream maker: Pour the mixture into an ice cream maker and prepare according to the manufacturer’s instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
With an ice cream maker: Pour the mixture into an ice cream maker and prepare according to the manufacturer’s instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
