Fresh Mint Chip Ice Cream (vegan)

I can't find a difference between this ice cream and an ice cream made from dairy - and neither can the dairy-eating members of my family! I hope you like it as much as we do.

Melting and then freezing the chocolate before incorporating it into the churning ice cream is an important step that provides a melt-in-your-mouth sensation, unlike using chocolate directly from the package.

I like to use honey to sweeten ice cream because it keeps the ice cream from freezing hard, but you could use any sort of sweetener you like. You will need more if you use cane or coconut sugar - about a cup.

Makes 1 quart

Ingredients:

1 13.5 oz can coconut milk

2-2.5 cups packed fresh mint leaves

1 1/2 cups cashews, soaked 4-8 hours or overnight

2/3 cup honey

pinch salt

1 tbsp vanilla extract

2 oz semi-sweet chocolate (bar or chips)

Directions:

1. Melt chocolate in a double-boiler. Spread thinly on a parchment lined baking sheet and freeze.

2. Bring coconut milk just to a boil in a medium saucepan. Add fresh mint leaves, cover and let steep at least 30 minutes.

3. For a stronger mint flavor, blend mixture before straining.

4. Add mint infused coconut milk to blender along with rinsed cashews, honey, salt, and vanilla.

5. Blend until completely smooth and creamy, 2-4 minutes.

6. Chill well in refrigerator before churning in an ice cream maker.

7. When ice cream begins to thicken, chop frozen chocolate into shards and add to machine.

8. Enjoy immediately for a soft-serve consistency or freeze several hours for hard ice cream texture.