Mint Chocolate Brownie Ice Cream

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
Pinch salt
1 cup fresh mint leaves, loosely packed
2 drops mint extract (optional)
1/3 cup crumbled vegan brownies

  1. Combine almond milk, water, cashew butter, sugar, and salt in blender. Purée until very smooth and creamy.
  2. 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.
  3. 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