· 1⁄2 cup cashews, raw, soaked for 6 hours, well drained
· 1⁄2 cup rice milk, unsweetened, organic
· 4 oz silken tofu
· 1-1⁄2 teaspoons peppermint extract
· 1⁄4 teaspoon vanilla extract
· 3 teaspoons mint leaves, dried (or the equivalent taste value in fresh leaves)
· pinch pink Himalayan salt
· 2 tablespoons baker's stevia
· 3 tablespoons coconut nectar
· 2-1⁄2 teaspoons raw Irish moss powder
· coconut milk, unsweetened, organic
· 1⁄2 cup chocolate chips, chunks or nibs
Fill up the canning jar to where the neck starts with water. Put the water in the blender jar. Stick a piece of masking tape on the jar at the top of the water line. This is so that you know that you are making that amount of mix. Discard the water.
Put the cashews and the rice milk in the blender. Pulse until the cashews stop splashing around, then run the blender until they are thoroughly blended with the milk, with no chunks.
Add the tofu and blend until everything is smooth. It will now have the texture of thick cream.
Add all the flavorings, the extracts, mint leaves and salt.
Add in the stevia and the coconut syrup and pulse until incorporated.
Add in the Irish moss powder and pulse a few times. Scrape down the sides and blend until smooth.
Add the coconut milk to the line below the tape. Don’t go all the way to the tape!
Taste the mix. You should have a strong mint flavor. It should be almost too sweet. When you are happy with the taste, add more milk to the blender to take the volume to a smidgen below the tape. Blend until mixed. Pour the mixture into the jar.
Put the jar of base in the coldest part of your refrigerator for a minimum of two hours.
Take the mix out of the refrigerator. Depending on what’s in the mix, it can separate while in the refrigerator. Make sure the top is on tight, then shake it well.
Assemble your ice cream maker and turn it on. Always turn on the ice cream maker before adding mix to it! Otherwise, the mix will freeze right to the sides of the canister immediately and the dasher won’t turn properly. Pour the mix in the top.
Run for abt 15 minutes, until the ice cream is the desired consistency. The amount of time it will take depends on the thickness of the mix and the temperature of the canister when you started.
Add the chocolate and stir.
Move the ice cream to a different container and put it in the freezer.
Follow the manufacturer’s instructions for your ice cream maker. I am using one that has a gel canister that goes in the freezer. Make sure your canister has been in the freezer at least 24 hours before using. It must be thoroughly frozen.
Chocolate has caffeine in it. If you are sensitive, don’t eat this late at night or use a substitution.
Raw peppermint can have a laxative, or other effects, particularly if you are pregnant. Use caution if you are sensitive because there is more than average in this recipe.
If you want a thicker, creamier base, more like an egg custard, you can increase the amount of tofu up to 8 ounces. You may need to add a bit more milk when blending with the cashews and a bit less when filling at the end.
You can add more Irish moss to make it thicker. (You can actually make pudding with it, and skip the freezing!)
You can use all coconut syrup if you wish, but remember – it is very sweet. Measure it more like agave syrup than sugar.
Any vegan milk will work. I happen to like this combination better than soy milk. Just make sure to get unsweetened, and unflavored. (Some are vanilla flavored, which will change the flavor of the ice cream.)
If you use a better peppermint extract, you will probably be using less. You can add a lot less, and then adjust it towards the end to be safe.