Chocolate Peppermint Ice Cream

This is fantastic ice cream, and has a little holiday flair in every spoonful. So simple to make, fabulously rich and creamy – yet entirely sugar-free. And I promise it’s extra delicious!

Please enjoy, stay safe and healthy, and have a wonderful holiday, everyone! xo

COMING IN JANUARY!!

I’ve been hard at work on a brand new ebook, and I’m so excited that I will be able to share this with you in a few weeks!

It’s called EVERYDAY EASY, and has over 100 pages of deliciously simple recipes. Each one is whole-food, plant-based, sugar-free, and oil-free – designed to make you feel great, inside and out.

Details about EVERYDAY EASY coming in January!

Please stay tuned!!

CHOCOLATE PEPPERMINT ICE CREAM

Servings: makes about 1 quart
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2 cups almond milk
3/4 cup date syrup (or 3/4 cup pitted Deglet Noor dates, really packed in solidly)
1/2 cup raw cashews
1/4 cup raw cacao (or pure cocoa) powder
1 tablespoon vanilla powder (OR 2 tablespoons pure vanilla extract)
1/4 teaspoon pure peppermint extract
sprinkle of salt

Instructions

Add all ingredients to a high-powered blender (like a Vitamix) and process until mixture is smooth and combined well.

Carefully pour mixture into the bowl of an automatic ice cream maker (like this one, that I use) – or into pint containers that come with your Ninja Creami.

Process according to manufacturer’s instructions.

Enjoy immediately, or harden further in freezer for an hour or more, as desired.