Creamy Vegan Mint Brownie Ice Cream

INGREDIENTS

1/2 cup

fresh mint, divided

1 1/2 cups

raw cashews (soaked for 8 hours, then drained)

1 14 ounce can

full-fat coconut milk (or other non-dairy milk, though full-fat coconut will yield creamiest result)

1 tsp

peppermint extract (depending on how minty you like it)

1/4 cup

cane sugar

1/4 cup

agave nectar or maple syrup (or honey if not vegan)

3 tbsp

coconut oil, melted

optional: 1 tsp vanilla extract

1 cup

packed dates, pitted (if you dates are dried out, soak them in warm water for 10 minutes to plump them back up then drain)

1 1/4 cups

raw walnuts (I used a mix of almonds and walnuts)

1/3 cup

cacao OR cocoa powder (though cocoa powder makes it not technically raw)