Whole Food Plant Based Mint Moosetracks Ice Cream [Vegan, Dairy & Refined Sugar Free]
Creamy and rich ice cream made without any dairy, refined sugar or coconut milk!
Servings Prep Time
6servings 10minutes
Passive Time
25minutes
Servings Prep Time
6servings 10minutes
Passive Time
25minutes
Ingredients
Instructions
  1. Soak cashews and dates in water in refrigerator for 2-3 hours if possible. Add dates & cashews with soaking water to blender with mint, salt and food coloring if using. Blend until smooth. Return mixture to refrigerator if time allows.
  2. Turn ice cream maker on, and add ice cream mixture. Allow to process for 20-25 minutes or until desired thickness is reached. While mixture is processing, put a large metal bread loaf pan in the freezer.
  3. Melt chocolate and syrup, preferably in a double boiler set up (I just use two small pans, fill the bottom with a small amount of water and hold/set the other above it). Stir constantly until combined. Turn heat off and reheat if needed when ice cream is almost done.
  4. When ice cream is finished, add approximately 1/4 of the mixture to loaf pan. Carefully and quickly spread 1/3 of the chocolate mixture over the ice cream. Repeat until all ingredients are used. Return to the freezer until ready to eat.
Recipe Notes

I prefer this ice cream after it has been in the freezer for a few hours. It gets really solid overnight (it rarely hangs around that long) so generally a few hours in advance is perfect.

To make ice cream without an ice cream maker, freeze ice cream mixture in ice cube trays after blending. Freeze until mostly solid and then add to high-powered blender and blend until it reaches ice cream consistency.