THE RECIPE COLLECTION · Dessert

Vegan Nice Cream with Chocolate Chips and Mint

This refreshing treat is perfect for cooling down on a warm day while keeping things light and healthy. Creamy, naturally sweet, and studded with chocolate chips and a hint of mint, it’s a deliciously guilt-free dessert anyone can enjoy.

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TIME11 min

SERVINGS4

RATING4.7 / 5

Vegan Nice Cream with Chocolate Chips and Mint

COOKBOOK / 2122

01 / WHAT YOU NEED

Ingredients

Adjust servings4

¼ cup raw cashews 1 ripe banana 1 cup ice cubes 3 ounces extra-firm tofu, pressed to remove water 2 Medjool dates, pitted 1 teaspoon mint extract 1 teaspoon soy milk, or more as needed ¼ cup vegan chocolate chips

02 / HOW TO MAKE IT

Let's cook.

01

Soak and Blend Cashews

Start by soaking the cashews in a bowl of water for anywhere from an hour to three hours, then drain them well. Next, toss the soaked cashews into a blender along with the banana, ice cubes, tofu, dates, mint extract, and a teaspoon of soy milk. Blend everything until it’s nice and smooth. If the mixture feels too thick to blend properly, add a little more soy milk—just enough to help it along without thinning it out too much. Once the base is creamy and smooth, fold in the chocolate chips. Scoop it into a bowl, and it’s ready to enjoy!

Vegan Nice Cream with Chocolate Chips and Mint step 1

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use ripe bananas for the creamiest texture.
- Freeze the bananas in small chunks to help the blender work smoothly.
- Add a splash of plant-based milk if the mixture is too thick to blend.

Why you’ll love it

This dessert is creamy and refreshing without any dairy. It’s naturally sweet and packed with healthy ingredients. Plus, the combination of chocolate and mint makes it feel indulgent while still being guilt-free.

Serving ideas

Serve in bowls with a sprinkle of extra chocolate chips or fresh mint leaves on top. It also pairs well with crushed nuts or a drizzle of vegan chocolate sauce for extra flavor and texture.

Storage & leftovers

Store leftovers in an airtight container in the freezer. Let it sit at room temperature for a few minutes before scooping to soften. Avoid refreezing melted nice cream to keep the texture smooth.