Together with Blue Coconut (my FAVE coconut oil) we have created an extremely tasty and nutritious Mint Choc Chip Ice Cream. The texture is on point with traditional ice cream, and you can enjoy as much as you’d like without the bloating and stomach pains that normal ice cream can give u (if you tend to always eat too much like I do!) 😁
Last week I posted a recipe for Chocolate Mint Slice. While I was making it I had this brainwave to make a choc chip mint ice cream. So I merged together the 2 recipes for Coconut & Berry Ice Cream and the Chocolate Mint Slice and came up with this beauty!
I always soak the cashew nuts over night as this makes them super soft and easy to blend. However, if your food processor or blender is quite powerful then you could get away with soaking them in boiling water for at least an hour.
For the ice cream I used a tin that measured 18cm x 18cm in size.
Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊.
Mint Choc Chip Ice Cream
1 & 1/2 cup cashews, soaked in water overnight
1 cup coconut cream or milk
1 tsp vanilla extract
2 Tbsp maple syrup (or honey)
2 Tbsp Blue Coconut coconut oil
15 mint leaves (or use natural mint extract)
1/4 cup water - add more if needed
1/4 cup almond butter (or any nut butter e.g. peanut butter)
1/4 cup Blue Coconut coconut oil
1 Tbsp maple syrup (or honey)
2 Tbsp cacao powder
1/2 tsp vanilla extract
Pinch of sea salt
To make the ice cream drain and rinse the cashew nuts, place cashews with all other ingredients in a food processor or blender and blend until smooth. This can take a couple of minutes depending on the power of the blender or processor that you are using.
Taste the ice cream and add more mint if you’d like.
Pour the ice cream into a container and set aside while you make the chocolate.
To make the chocolate mix together all of the ingredients.
Pour the chocolate over the ice cream and using a blunt knife, marble it through.
Place the ice cream in the freezer for 2 hours or until firm enough to scoop.
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