Chocolate Chip-Mint Vegan Nice Cream recipe

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Ingredients

¼ cup raw cashews
1 ripe banana
1 cup ice cubes
3 ounces extra-firm tofu, pressed to remove water
2 Medjool dates, pitted
1 teaspoon mint extract
1 teaspoon soy milk, or more as needed
¼ cup vegan chocolate chips

Nutrition Info

835.5 calories
carbohydrate: 116.7 g
cholesterol: : -
fat: 46.1 g
fiber: 17.4 g
protein: 19.1 g
saturatedFat: 18.8 g
servingSize: -
sodium: 237.5 mg
sugar: 52.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.

  2. Combine soaked cashews, banana, ice cubes, tofu, dates, mint extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.

  3. Stir in chocolate chips and pour into a bowl to serve.

Recipe Yield

1 serving

Recipe Note

This dairy-free version of a classic ice cream flavor is perfect for anyone who's looking for an easy, healthier dessert.

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