Chocolate Mint Stracciatella Ice Cream

C almonds

Roast in toaster oven at 350° for 4 minutes, chop in small pieces, chill in freezer, set aside.

Melt in double boiler:

3 ounces (or 100 grams) dark chocolate

Meanwhile:

1 C cashews
1 C water
C maple syrup

Blend on high until very smooth, then slowly add:

C cocoa powder
1 tsp vanilla

Then add either one drop of:

mint essential oil

tsp peppermint flavoring/extract

Put the cashew mixture in the ice cream freezer and turn it.

When it stiffens a bit slowly add:

the roasted almonds
the melted chocolate, dripped in to make ribbons (stracciatella)

When turning is finished, quickly put in small plastic containers and store in freezer. To enjoy it, remove one container and let sit at room temperature for about 5 minutes before serving.