Moroccan Mint "Nice Cream"
This Moroccan Mint "Nice Cream" is to die for! It has a luscious creamy texture with beautiful notes of mint and lightly-sweetened with maple syrup, all perfectly swirled with chocolate chips. You would never know this sweet treat is dairy-free. The Tea Forté Moroccan Mint Tea won second place at the 2017 Global Tea Championships. We really wanted to let this award-winning tea shine and shine it does.
Moroccan Mint "Nice Cream"
Ingredients
- 1⅛ cups raw cashews, soaked (see instructions)
- 2 (13.7oz) cans full-fat coconut cream, divided
- 3 tablespoons Tea Forté Moroccan Mint loose leaf tea, or 8 tea pyramids
- 15 fresh mint leaves
- ⅓ cup maple syrup
- ½ tsp kosher salt
- ¾ tsp spirulina powder
- 1 cup dairy-free, semi-sweet mini chocolate chips
Directions
- Soak the cashews overnight or hot soak for ten minutes. To hot soak, bring 2 cups of water to a boil in a small sauce pot. Place the raw cashews in a heat-safe bowl. Pour the boiling water over the cashews making sure they are completely submerged. Allow the cashews to soak for ten minutes before straining. Discard the water when done.
- Shake the two cans of coconut cream before opening, reserving a ½ cup for later use. Pour the remaining coconut cream into a small sauce pot and bring to a boil. Once boiling, remove from heat, add in the loose leaf tea (or tea pyramids if using), cover, and steep for 8 minutes. After steeping, strain the coconut cream into a blender and discard the tea leaves (or tea infusers).
- Add all remaining ingredients, except the chocolate chips, to the blender and blend on high until completely smooth. Pour mixture out into a parchment-lined Pyrex dish, or other freezer-safe container, and freeze for a minimum of 3 hours or until completely frozen.
- Once frozen, remove the "nice cream" from the dish by pulling up on the parchment and flipping it onto a cutting board. Peel off the paper and chop the frozen cream block into one-inch cubes.
- Place the cubes and reserved ½ cup of coconut cream into a blender. Blend on medium-low until the mixture turns into a smooth, soft-serve consistency. Stir in chocolate chips and pour into a metal loaf pan.
- "Nice Cream" can be served immediately, or for a traditionally firm ice cream consistency, place back into the freezer for 1 hour. If returning to the freezer, allow it to sit for 5-10 minutes at room temperature to soften before scooping. Enjoy!
Yield: 6 servings
Moroccan Mint tea is available in Event Boxes, Loose Tea Canisters, and in the customizable Tea Forté Select.
More recipes you may enjoy
Tea Blend Spotlight: Moroccan Mint
Raspberry Iced Tea with Cheese Foam
Lemon Lavender Cupcakes with Buttercream Frosting
Featured products