Nothing sums up summer quite like a large bowl of beautifully creamy ice cream devoured on a warm sunny day. While you can’t guarantee that the sun will shine you can be guaranteed perfectly smooth ice cream with this simple recipe. Mint chocolate chip ice cream has been my favorite ice cream flavor since childhood. It’s gloriously vibrant green hue, refreshing taste and hidden chunks of rich chocolate represent for me the epitome of all things ice cream. This delicious creation boasts all that makes mint chocolate chip ice cream such a treat while using wholesome ingredients. Cashews, water and maple syrup provide the creamy base for this sweet concoction, kale lends a bright green hue and the chocolate chips add the necessary touch of indulgence. So nutritious is this creation that it has earned in my house the well deserved moniker of nice cream!
Kale’s fame as a super green is well deserved considering its wonderful nutritional profile. If you are looking to improve your complexion (like me!) then kale is the vegetable for you. Kale offers a whole host of skin boosting vitamins and minerals. Firstly kale is a rich source of vitamin C with just one cup providing ninety percent of your daily requirement. Vitamin C helps make collagen which is the structural protein that imparts skin strength by forming a mesh-work that holds together our skin cells. Vitamin C is also an antioxidant which can help prevent damage to our skin by free radicals. In addition kale is a wonderful source of copper. Copper plays a vital role in the production of the pigment melanin which is responsible for protecting our skin from sun damage. Just like vitamin C copper also plays a role in collagen formation.
- ¾ cup cashews
- ¾ cup water
- ½ cup maple syrup or honey
- 3 tbsp mint leaves
- 2 stalks of kale
- ½ cup dark chocolate or cacao nibs
- Place the cashews and water in a large bowl and set aside for 4-6 hours or overnight.
- To prepare the kale out the main stalk and discard. Roughly chop the remaining kale.
- Add the cashews and water to a food processor or nutribullet along with the mint, kale and maple syrup or honey.
- Blitz for 2-3 minutes until you have a creamy and smooth mixture.
- Taste and add more mint if desired.
- Roughly chop the chocolate if using and add to the ice cream mixture.
- If using an ice cream machine follow the manufacturers instructions alternatively place in a freezer proof container in the freezer stirring vigorously every 30 minutes until frozen.
- Remove from the freezer for 15 minutes before serving.
- Serve generous scoops with extra chocolate chips and enjoy!