Make the most of these final warm, sunny days and fill yourself with ice cream - thats our motto and we're sticking to it!
Although, even on a cold winters night we aren't the likely ones to turn down a bowl of ice creamy deliciousness and with this homemade mint choc chip vegan recipe, why should we? Healthy and full of goodness - it would be rude not to! Plus, we can't think of a better way to get your daily dose of Sari Foods Organic Spirulina nutrition, 65% protein, 110% RDA folate, 250% RDA vitamin B12 and 30% RDA iron to name a few key natural health nutrients.
For ultimate hit-the-spot satisfaction, serve it up in a waffle cornet with Sari Foods Blackcurrant & Acerola Cherry Compote - so good.
4 tbsp cacao nibs
1 cup cashews
2 tbsp maple syrup
1/4 cup mint leaves
1 cup full fat coconut milk
1/2 tsp Sari Foods Spirulina powder
Blend all the ingredients (except the spirulina & cacao nibs) together in a blender until smooth.
Add the spirulina gradually in tiny amounts, blending well between each add in, until the mixture is the colour you want. Stir through the cacao nibs.
Pour the mixture into a suitable dish and place in the freezer, whisking it up every 30 minutes until it's transformed - it should take at least 3-4 hours.
Alternatively, put the mixture into an ice cream maker and follow the instructions of the machine.
Before serving let the mixture thaw for 20 minutes to be able to scoop it out.
Peace, love and memories of long summer days from the Sari Foods family.