This is one of my all time favorite raw food recipes. It doesn’t get any better than raw vegan mint chocolate chip ice cream. In the future I’m going to make an animal style version with raw grass fed cream, organic raw eggs and raw grass fed milk.

Either one is good, depends obviously on whether or not you’re a raw vegan or you like to enjoy animal products.

This particular recipe is just delicious. It’s been one of my most popular recipes by far.

Just make sure the cashews that you get are really in fact raw. They tend to be opened when their hard shells are exposed to high heat and steam so they aren’t really raw, unless you get them from a good source. I like David Wolfe’s Longevity Warehouse.

For the ice cream maker I simply used the Cuisinart ice cream maker which works great for me.

The base as you’ll see below is for a vanilla flavor. Simply add two teaspoons of spirulina to get that nice green coloring.

RAW VANILLA ICE CREAM

• 2 cups soaked cashews
• 2 cups coconut meat
• 1 cup water (or almond milk, coconut milk)
• 2 thirds cup agave nectar
• 2 Teaspoons organic mint extract
• 1 cup coconut butter
• 1 Big Spoonful of honey (or 2 tablespoons of green leaf stevia)
• 2 tablespoons vanilla extract or seeds of half a vanilla bean
• Half tablespoon sea salt
• Any other superfoods/seeds on hand.

Directions:
Blend in a high speed blender like a Vitamix or Blendtec blender until smoothe. Chill in freezer for about 45 minutes. Then process into an ice-cream makeraccording to instructions. 🙂

While the mint chocolate chip ice cream is being process in your ice-cream maker, add 1 cup of raw cacao nibs to get the chocolate chip effect.