I have always had a huge sweet tooth, and ice cream is one of my favorite things in the world. My first job in high school was as a soda jerk in a 50’s themed restaurant at the local mall. We made huge sundaes with up to 32 scoops of ice cream-one of these massive desserts was aptly named the “Pig’s Trough.”When these were served a siren went off in the restaurant and all the employees had to drop whatever they were doing, grab a base drum or tamborine and run over to the table and sing “Happy Birthday.” Sounds fun, right?
Well, after working there I didn’t touch ice cream for about 5 years. There is nothing worse than the smell of rancid dairy products caked into your clothes and skin at the end of a long shift!
But when I started making vegan ice cream, things changed.
This mint chocolate chunk gelato has a great creamy texture and the chocolate chunks are great on their own. You can add a handful of kale or spinach to the recipe if you want it to be even greener.
- For the chocolate chunks, for folding in or topping:
- ¾ cup agave, honey (not vegan) or maple syrup
- ¾ cup coconut oil, melted
- 2 cups raw cacao powder
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 2 cups cashew
- 2 cups water
- 2 cups agave, maple syrup, rice syrup, honey (not vegan) etc...
- 1 avocado
- 1 bunch mint leaves
- pinch salt
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ½ cup tahini or almond butter
- ½ - ¾ cup agave, honey (again, not vegan), maple syrup or rice syrup
- ½ cup raw cacao powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- water as needed to help the blending process.
- First mix together the melted coconut oil, salt, vanilla and agave. Then sift in the raw cacao powder and stir with a spatula until everything is well incorporated. Pour the mixture into a cake pan and refrigerate until hard, about 1-2 hours. Remove from the pan and chop into chocolate chips. Keep this mixture refrigerated. This will stay good in your refrigerator indefinitely.
- Blend everything well until smooth and process in an ice cream maker according to the manufacturer’s instructions. Fold in the chocolate chips by hand before putting the finished ice cream in the freezer.
- Blend all ingredients an a blender until smooth. If stored in the refrigerator this sauce will keep for at least a month.
- To assemble the sundae top the gelato with walnuts and fresh fruit (strawberries), chocolate sauce and more chocolate chips.
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The recipe subheading says minted pea gelato but I don’t see any peas in the recipe… Did I miss something?
As it says minted pea and chocolate is there supposed to be peas in this? Sounds a great recipe, I only wish I had a avocado in and then I would make it right now!
Hi! We use to make it with peas at my restaurant and I missed that when I was editing the recipe! Thanks for pointing it out! I fixed it. It does not need peas 🙂
Hi Rachel! This looks really delicious! Just one question…2 cups of syrup for the gelato?? Is that right? It seems like a lot of syrup so I was curious. 🙂
Yes, cups of agave is correct. 🙂
Have you tried it with less sweetener? It does seem like a lot!
Well it does make 2 quarts or 1/2 gallon! That’s a lot of ice cream…
Thank you so much. This looks incredible! How long will it last in the freezer?
Could you also share a recipe for a really good chocolate shake that is as thick and good as any ice cream shake? Also, how about a really good raw vegan strawberry ice cream that you put in an ice cream maker and has a real intense strawberry flavor? Thank you!