Ingredientsphoto 2

  1. 1 cup coconut cream (can kept in fridge overnight)
  2. 2 cups cashews (soaked in water over night)
  3. 1/2 cup maple syrup
  4. 4 tsp peppermint essence
  5. 2 tsp spirulina powder (optional- for colour)


  1. Place all ingredients in a blender and blend until smooth
  2. Add peppermint essence and maple syrup to taste
  3. Pour into moulds or container and into the freezer for a few hours, until reached desired consistency*


* I would advise to pour into a container as it is difficult to remove the ice cream from the moulds