Vegan Mint Chip Ice Cream
dessert
Vegan Mint Chip Ice Cream Equipment Required blender ice cream maker measuring cups spoons 1 quart canning jar with cover Ingredients · 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 Directions Fill up the canning jar to where the neck starts with water.

"Eat food, not too much, mostly plants." - Michael Pollan