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Makes about 1 pint (4 servings)
Swap cookies or chocolate chips for brownies if you’d like.
1/2 cup almond milk
1/2 cup water
1/4 cup cashew butter
1/3 cup unrefined cane sugar
1 cup fresh mint leaves, loosely packed
2 drops mint extract (optional)
1/3 cup crumbled vegan brownies
- Combine almond milk, water, cashew butter, sugar, and salt in blender. Purée until very smooth and creamy.
- Lightly chop mint leaves, and add to blender. Pulse 1 second, about 12 times, to chop mint into small pieces. Do not overprocess. Add mint extract if using, and pulse two times to combine.
- Transfer to ice cream maker, and freeze according to directions. About 3/4 of the way through freezing, stir in brownies. Continue processing. Serve in small bowls with mint leaves for garnish.
per serving: 240 cal; 4g pro; 12g total fat (4g sat fat); 31g carb; 0mg chol; 125mg sod; 2g fiber; 25g sugars
See more dairy-free ice cream recipes: Frozen Delights