Creamy Vegan Mint Brownie Ice Cream
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Minimalist Baker · by Minimalist Baker★ 4.8 (24)

Creamy Vegan Mint Brownie Ice Cream

NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 20%
CARBS 43G34% OF CAL
7G FIBER10G OTHER26G TOTAL SUGAR
FAT 37G65% OF CAL
18G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegan mint ice cream studded with walnut-brownie chunks. It's cool, refreshing, and satisfyingly fudgy despite being plant-based.

dessertamericandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1/2 cup fresh mint ((divided))
  • 1 1/2 cups raw cashews ((soaked for 8 hours, then drained))
  • 1 14-ounce can full-fat coconut milk ((or other non-dairy milk, though full-fat coconut will yield creamiest result))
  • 1/2 - 3/4 tsp peppermint extract ((depending on how minty you like it))
  • 1/4 cup cane sugar
  • 1/4 cup agave nectar or maple syrup ((or honey if not vegan))
  • 3 Tbsp coconut oil ((melted))
  • 1 tps vanilla extract ((optional))
  • 1 cup packed dates ((pitted // if your dates are dried out, soak them in warm water for 10 minutes to plump them back up then drain))
  • 1 1/4 cups raw walnuts ((I used a mix of almonds and walnuts))
  • 1/3 cup cacao OR cocoa powder ((though cocoa powder makes it not technically raw))
PREP
60M
SODIUM
12MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.