Mint Chip Ice Cream

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Step 1

Ensure coconut milk is well-mixed by shaking the can before opening. Pour into a high-speed blender.

Step 2

Add cashew butter, agave syrup, fresh mint leaves, spirulina powder, and pink Himalayan salt to the blender.

Step 3

Blend on high until the mixture is smooth and creamy, ensuring the mint leaves are fully incorporated.

Step 4

Pour mixture into a shallow, freezer-safe container and spread it out evenly.

Step 5

Cover the container with a lid or plastic wrap, ensuring it's sealed well to prevent ice crystals from forming.

Step 6

Place the container in the freezer and allow it to firm up for about 2-3 hours.

Step 7

While the mixture is freezing, lightly blend the chocolate chips to create smaller chunks.

Step 8

Once the mixture has thickened but is not fully frozen, stir in the blended chocolate chips.

Step 9

Cover and return the container to the freezer to firm up completely, about another 2-3 hours or overnight.

Step 10

Before serving, let the ice cream sit at room temperature for about 10-15 minutes to soften slightly for easier scooping. Enjoy your homemade mint chip ice cream!