Peppermint has a long standing tradition of being helpful for relieving stomach ailments. I, myself, have recently invested in a few boxes of peppermint tea to finally get some control over my years of tummy troubles. I’m not a big tea drinker, so I’m always on the lookout for alternative ways to use things.
Here’s a great recipe for Chocolate Mint ice cream from The Happy Gelateria using peppermint tea & cashew nuts instead of dairy.
Ingredients:
* 1 cup of cashew nuts, soaked for 4 hours and then drained and rinsed .
* 1/2 - 1 cup of strong peppermint tea (brewed by steeping 2 teabags in 1 cup of fresh boiled water, and leaving until cold).
* 3 baby figs, or 2 standard figs pre-soaked for a few hours.
* 10 mint leaves.
* 2 teaspoons of cacao powderHow To:
* Blend the cashews with enough of the mint tea to form a smooth cream.
* Add the figs, and blend again until smooth.
* Add the mint leaves and cacao powder, and blend one last time until smooth and evenly mixed.
* Either transfer the mixture to an ice cream maker and follow the manufacturer’s instructions, or follow our steps for making gelato without an ice cream maker.
* Enjoy a blast of choco-minty freshness!
