Ingredients:

  • 1 cup raw cashews (soaked)
  • 3⁄4 cup cane sugar
  • 1 cup water
  • 1 teaspoon peppermint flavour
  • 1 tablespoon spirulina powder
  • 1⁄4 cup mini chocolate chips (chopped)

Instructions:

  1. Soak the cashews in room temperature water overnight. Short on time? Boil the cashews for 10 minutes instead. Drain and rinse the cashews before using, regardless of how they were softened. 
  2. In a small saucepan, stir often as you heat the water and sugar over medium heat. Continue until the sugar dissolves completely. Set aside to cool.
  3. In a high-speed blender, combine the soaked cashews, cooled sugar mixture, peppermint flavour, and spirulina. Blend on medium-high until completely smooth and creamy. Taste, and add more peppermint flavour, if needed.
  4. Pour the mixture into a sealable container and place it in the freezer. 
  5. After 1 hour, fold in the chocolate chips and stir or “churn” the ice cream with a spoon to break up any ice crystals. Return it to the freezer. 
  6. Repeat the churning process every 2 hours for a creamy texture, for a total of 6 hours, or until firm.
  7. Store in the freezer, covered, for up to 2 weeks. 
     

Notes: