Laura's Vegan Table


  • 1 cup cashews (soaked in water overnight or put in boiling water for 15 minutes)
  • 2/3 cup plant based milk
  • 1 tsp vanilla extract
  • 4 Tbsp maple syrup
  • 1/4 tsp salt
  • 3 drops food-grade peppermint essential oil (add more if needed)
  • small handful of baby spinach or kale (stems removed)
  • 2 ounces of vegan dark chocolate
  • fresh mint for garnish (optional)

Mint chip ice cream was always my favorite as a kid. I loved the taste but loved the
color too! This version is so yummy and creamy, you’d never know it was dairy free.
It also has much less saturated fat than the original version using cashews. So enjoy
this not-so- guilty pleasure!


In a food processor or high-speed blender, combine all ingredients (except for the mint leaves and chocolate) and blend until mixture is creamy. Crumble the chocolate and add to the mixture and stir with a spatula. Pour mixture into a freezer-safe container and freeze for 4-5 hours or overnight.
To serve, top with shaved chocolate and mint leaves.