Vegan Mint Chocolate Chip Ice Cream (Ninja Creami)
Easy vegan mint chocolate chip ice cream is super creamy, refreshing, loaded with vegan chocolate chips, and made using a Ninja Creami with just 8 ingredients!
Servings: 4
Ingredients
- 1 cup of raw cashews (soaked in hot water for 15–30 minutes if not using a high-speed blender)
- 1 ½ cups of plain soymilk
- 2 tablespoons of fresh spinach
- 1 teaspoon of peppermint extract
- 1 ½ teaspoons of vanilla extract
- Pinch of salt
- ¼ cup of sugar
- 1 to 2 tablespoons of vegan mini chocolate chips or chopped chocolate (stir in after spinning)
Instructions
- In a high-speed blender, combine the cashews, soymilk, spinach, peppermint extract, vanilla extract, salt, and sugar. Blend for 1 minute until smooth and creamy.
- Pour the mixture into a Ninja Creami pint container and freeze for 24 hours, until completely solid.
- Let the container sit at room temperature for 10 minutes. Insert into the Ninja Creami and use the “ice cream” setting.
- If crumbly, add 1 tablespoon of soymilk and re-spin until smooth.
- Stir in the vegan chocolate chips and serve immediately, or return to the freezer for a firmer texture.
Notes
- Adjust mint: Add to taste. Don’t add too much, or it'll taste like toothpaste.
- Don’t overfill: Don’t exceed the maximum fill line, as it may struggle to work and damage the machine.
- Freeze properly: Ensure it’s frozen level. A 24-hour freeze ensures a fully frozen base. Use the ‘SOFT SERVE’ setting if not completely frozen.
- To avoid crumbly vegan ice cream: If it’s crumbly after the first spin, add a splash of plant-based milk/cream (1-2 tbsp) and ‘RE-SPIN’. Repeat if needed.