1. Place the cashew nuts (drained) and coconut cream into a jug blender and blend for 30 seconds.
2. Add the blanched mint, coconut oil and sweetener of your choice. Blend until the mixture turns pale green and the mint leaves are almost completely broken up.
3. If you have an ice cream churner, pour the mixture into the churner and fold the chocolate once the mixture has reached a creamy ice cream consistency .
If you don’t have an ice cream churner (like myself) then pour the mixture into a glass bowl (which can fit into your freezer). After 40 minutes, remove the bowl from the freezer and whisk the mixture to break up the frozen layer, then place back into the freezer. repeat this 4-5 times.
4. Meanwhile, line a baking tin with baking paper. Once the chocolate has been folded in pour the soft ice cream into the lined baking tin and allow to set completely before serving.