mint chocolate chip ice cream

Mint chocolate chip ice cream is one of my favorite things to consume, in unlimited quantities, (un)fortunately very difficult to come by in shops here (tears, I miss Esselunga so much). But then, flicking through My New Roots cookbook, I found a recipe a super healthy version and of course had to make it. So the saga of me + the mint bush continues. As do my attempts aimed at appreciating my current location, made my easier by the company of my best friend, who stayed with me for almost a week and showed me great movies and danced with me to Jingle Bells on the hottest night ever.

Pro tip: if you feel like you're not proud of where you come from, make friends with people from other places, and you'll suddenly find yourself fighting for the image of your home. I guess I should also make friends with the ticket inspector who covers the 4AM train from Katowice, just to feel safer on my ways back. Understanding every-single-word people spit out my way after it gets dark, I suddenly start to agree with my mom that yes, it would have been much better to have called my brother and have him walk me home. So that's a quick update on my adventures lately - in the next installment, you'll be lucky to read about buying tiles and sinks and other fun stuff.

Back to food now: cashews have superpowers of turning into the creamiest base for ice cream or cheesecakes, a secret to delicious, rich, vegan desserts. Here, they are raw, and their nutrious fats make it into our system without losses. Those nuts also have a very low glycemic index of 15, which makes them perfect for snacking. I suppose avocado needs no introduction.

I had to tweak the recipe a little: I didn't want to taste the maple syrup over mint, so I swapped it for an equal amount of simple syrup. And that mighty mint plant is perhaps not so mighty in flavor departments - to get that fresh aftertaste normally associated with this herb, I had to up the amount of leaves from 1/2 cup to over 2, and my ice cream ended up a little thick. It would be great to find peppermint extract for the next time I make this. 

Oh, and I finally brought myself to post this after quite some time because IT IS RAINING and I could open the window without feeling like Sarah Connor standing by that playground in Terminator 2.  Jupiiiii. 

mint chocolate chip ice cream

adapted from Sarah B's My New Roots cookbook 


(makes 2-4 servings)


1 cup raw cashews, soaked overnight

1 small avocado, sliced

75 ml maple syrup / I used simple syrup 

1/2 cup mint leaves, or 10 drops peppermint extract / I used 2 cup

1/2 cup water 

2 tbsp coconut oil, melted

1/4 cup dark chocolate chips 

Drain and rinse the cashews, add to your blender along with the rest of the ingredients, save for the chocolate. Blend until smooth, stopping when needed and pushing the whole lot down with a spatula. Transfer to a lined tin, add the chocolate, and combine by making a couple of swirls on the surface of the ice cream.

Pop the tin, covered with cling foil, into the freezer for 3-4 hours, then remove 10 minutes before serving. Enjoy!