We don’t eat a lot of dairy but in the summer we do have the occasional ice cream. Read this post to learn why I don’t eat a lot of dairy products – and if I do it’s raw grass-fed organic dairy. There are some really tasty non-dairy ice creams like coconut milk ice cream at the grocery store but they are so expensive so I really only buy it on sale. Recently, we were shopping and found a Cuisinart ice cream maker on the clearance rack (probably because it’s bright orange) and it’s been my favorite new kitchen toy. We’ve been experimenting with a lot of different flavors of non-dairy ice cream and most of them come out amazing!

In my recipe experimenting I have found that adding cashews is the key to make the texture work with non-dairy milks. Without them, the texture was more icy then creamy. This is one of my favorite recipes – mint chocolate chip has always been one of my favorite ice cream flavors.

Vegan Mint Chocolate Chip Ice Cream

Place all ingredients in a high powered blender until completely smooth. Refrigerate for 30-60 min. Put in ice cream maker for 20 min. Slowly pour in the chocolate chips as the machine is churning. Serve and enjoy!

Do you make your own ice cream at home?

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