Double Chocolate Mint Ice Cream
Enjoy this Double Chocolate Mint Ice Cream as the ultimate post-workout treat. Grab a bowl and add one, two or three (why not?) scoops of ice cream, sliced banana, strawberries, more cacao nibs, peanut butter, or any kind of topping!
Servings: 1 litre of ice cream
Prep Time: 20 minutes
Cook Time: 20 minutes
1 can Coconut milk (full fat)
1 can Coconut cream
½ cup Oat Milk
1/8 tsp Mint extract
18 pieces Soaked pitted dates
½ cup Cocoa Powder
¼ cup Iron Vegan Athlete's Blend - Chocolate
1Tbsp Maca powder
12 leaves Chopped fresh mint
3 Tbsp Cacao nibs
Soak the pitted dates in warm water for 10 mins.
Scoop out the coconut cream and carefully the coconut milk. Discard the clear liquid from the coconut milk and reserve. You can use this to make a great smoothie. Transfer to a large mixing bowl.
Blend the soaked dates with the oat milk. It should look like a paste.
Add the rest of the ingredients to the bowl with the coconut cream/milk, fold the ingredients with a spatula. Then with a hand mixer, whip until looks creamy and smooth. Adjust the flavour to your taste.
Transfer to a freezer-safe container with lid and cover it with parchment paper. Place in the freezer for 2-4 hours, or until firm.Allow it to thaw at room temperature for 20-30 minutes before serving.
You can slice a banana, add one or two or three (why not?) scoops of ice cream, strawberries, more cacao nibs, peanut butter, or any kind of topping. Enjoy! This is a great post-workout treat! You can also use this mixture as a frosting for cakes and cupcakes. Or, chill in the fridge for 20 mins, and you can have a tremendous post-workout mousse!
This recipe is sourced from ironvegan.ca