Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashews (soaked overnight)
  • 13.5 oz full fat coconut milk (1 can)
  • 1 cup packed fresh mint leaves
  • 3 tbsp coconut oil
  • 1/3 cup honey or maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3.5 ounces dark chocolate (chopped)
  • 1/4 cup butter or coconut oil
  • 3.5 ounces dark chocolate (chopped)
  • 1 tbsp cacao powder
  • 1/3 cup coconut sugar
  • 1 tbsp arrowroot powder
  • 1/4 tsp salt
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract

Instruction

  • Roughly chop the mint leaves (no stems) and set aside.
  • Heat the coconut milk and honey on medium heat, stirring until just simmering and bubbles form around the edge. Keep a close eye on it as the milk will quickly boil over. Turn off the heat, add the mint leaves, stir and cover. Let the mixture sit for 1 hour, to fully infuse.
  • Strain the milk mixture over a fine mesh sieve and use the back of a large spoon or spatula to push down on the mint leaves to extract as much of the flavoring as possible.
  • Pour the milk and remaining ice cream ingredients (except the chopped dark chocolate) to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.
  • Pour the ice cream into an ice cream maker and proceed according to maker directions. Add the chopped dark chocolate in the last minute to combine into the ice cream.
  • Place the ice cream into a small loaf pan and chill in the freezer for at least 3-4 hours.
  • To make the skillet brownies, preheat your oven to 350 degrees fahrenheit.
  • In a double-boiler, melt the butter and chocolate and stir until smooth. Remove from heat.
  • In a mixing bowl whisk together the cacao powder, sugar, arrowroot powder and salt. Stir the eggs and vanilla together in a small bowl, then add them to the dry ingredients and stir. Add the melted chocolate and butter to the mixing bowl and whisk together for 2-3 minutes.
  • Divide the brownie batter evenly between 4 mini cast iron skillets. Place the skillets on a sheet pan and bake for 20 minutes or until set in the center. These are best not over-baked.
  • Remove from the oven and let cool slightly. Place the skillet on a plate and serve with a scoop of fresh mint ice cream.