Ingredients
- 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
Why This Recipe Works
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.
Smart Cooking Tips
- 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.
- 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.
Directions
Soak 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!
Perfect Side Pairings
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 Suggestions
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.
