This Vegan Friendly Mint Chocolate “Nicecream” is Sooo Cool!

What a scorcher it’s been lately! With June and July bringing us mini heatwaves (don’t tell me you’ve forgotten those sunny days already…?) , we’ve all at times been desperately seeking ways to cool down.

If (….when!) the sunny skies reemerge, I’ve got just the ticket to help you chill out in style.

Today, I’m thrilled to share a scrumptious, yet healthy and 100% vegan recipe from one of our brilliant fans, Sophia. It’s a no-churn vegan mint choc chip ice cream that’s guaranteed to make your taste buds dance with joy. And the best part? It features our very own raw, vegan mint chocolate!

A Minty Fresh Twist on a Classic

Now, you might be wondering, “Ben, how on earth can you make creamy ice cream without dairy?” Well, prepare to have your mind blown. This ingenious recipe uses a combination of cashews and avocado to create a lusciously smooth base. It’s a bit like magic, really – who knew these healthy yet humble ingredients could transform into such a decadent treat?

The addition of medjool dates lends a natural sweetness, while the avocado with a touch of spirulina gives the ice cream that classic minty green hue. And let’s not forget the star of the show – chunks of our vegan mint chocolate scattered throughout. It’s like a summer pool party in your mouth, and everyone’s invited!

A Treat for Both Sunny and Rainy Days

As I sit here penning this post, the sky outside is decidedly grey and gloomy. But you know what? That’s not stopping me from dreaming about sunnier days and this delightful frozen concoction. In fact, I’d argue that a bowl of this ice cream is just the thing to brighten up a dreary afternoon. Who says ice cream is only for sunny days?

So, without further ado, let’s dive into this fabulous recipe. Please note that the original recipe used our Uplifting Mint & Lime chocolate bar. Although that bar is currently discontinued, you can replace it with the even more delicious Minty Mylk chocolate bar, which is even creamier due to the plant based oat and rice milks.

Ingredients:

• 1 cup cashews, soaked overnight, rinsed and drained
• 1 ripe avocado
• 5 large medjool dates soaked in 1/2 cup of your favourite plantbased milk overnight (I recommend coconut!)
• 1/2 teaspoon spirulina (for colour – can be omitted)
• 1 scoop vanilla plantbased protein powder (can be left out and replaced with a splash of vanilla extract)
• 1/8 teaspoon Himalayan salt
• 1/2 a bar of Mr Popple’s Minty Mylk Chocolate.
• Juice of half a lime

Method:

1. Add soaked, rinsed and drained cashews to your blender with the soaked dates and their soaking liquid, the avocado (skin removed and pitted), the lime juice, salt and spirulina (if using). Process until smooth.
2. Add in protein powder if using and add more liquid if necessary. I used Sunwarrior.
3. Chop your chocolate into little pieces and stir it through.
4. Decant into a Tupperware and freeze – stirring every hour if you are able to, but I didn’t and it turned out just dandy!

Tips and Tricks for Ice Cream Perfection

Now, I know what you’re thinking. “Ben, this sounds delicious, but I’m no Heston Blumenthal in the kitchen.” Don’t worry, I’ve got your back. Here are a few tips to ensure your ice cream turns out smashing:

• Make sure your cashews are well-soaked. This will help them blend into a creamy consistency.
• Don’t skimp on the blending time. The smoother your base, the creamier your ice cream.
• If you’re not a fan of avocado, you can replace it with another ripe banana. It’ll change the flavour slightly, but it’ll still be delicious.
• Feel free to adjust the sweetness to your liking. If you’ve got a proper sweet tooth, you might want to add an extra date or two.

The Perfect Pairing

Now, while this ice cream is absolutely delicious on its own, why not take it to the next level?

I recommend serving it with a cup of iced peppermint tea for a proper minty extravaganza.

Or, if you’re feeling particularly indulgent, crumble some extra Minty Mylk chocolate over the top. After all, you can never have too much of a good thing, can you?

So there you have it – a delightful vegan choc chip ice cream recipe that’s sure to keep you cool as a cucumber, even on the hottest of days.

And remember, even if the British summer decides to take an impromptu holiday (as it often does), there’s no reason why you can’t enjoy this frozen treat year-round.

A Shout-Out to Our Brilliant Recipe Creator

Before I sign off, I simply must give a proper shout-out to the culinary genius behind this recipe.

Sophia, you’ve been a fan of our chocolate for over a decade now, and we’re chuffed to bits that you’ve created such a marvellous treat with our Mint chocolate bar.

For those of you looking for more tasty, healthy, vegan friendly inspiration, I highly recommend checking out Sophia’s Instagram page (@fuellinghappy). It’s an absolute treasure trove of vegan recipes that are not only incredibly delicious but also made with the healthiest, most nutritious ingredients.

Many of her creations are raw, too – perfect for those looking for even more health benefits – and they also tend to be works of art!

Sophia’s dedication to creating wholesome, plant-based treats aligns perfectly with our ethos here at Mr Popple’s Chocolate. It’s a testament to the versatility of our bars and the creativity of our wonderful customers.

So, here’s to you, Sophia – thanks for being such a brilliant part of the Mr Popple’s family!

Right, I’m off to raid the freezer for some of that ice cream. Until next time, keep cool and carry on indulging in the good stuff!