Paleo & Vegan Mint Chocolate Chip Ice Cream


Mint Chocolate Chip Ice Cream

The best ice cream flavor ever (IMO), now made dairy-free, refined-sugar free and full of nourishing healthy fats and whole foods! Homemade ice cream is actually SO easy: let me prove it!
Servings 8


  • 1 cup raw cashews
  • 1 can full fat coconut milk
  • 1/2 cup maple syrup
  • 1 cup frozen spinach
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon peppermint extract
  • 2/3 cup semi-sweet chocolate chips roughly chopped(sub chopped chocolate of choice)


  • Freeze the bowl of your ice cream maker at least 24 hours in advance.
  • Add cashews to a bowl and cover with hot tap water (not boiling). Allow to sit at room temperature for 30 minutes, then drain and rinse thoroughly.
  • Combine cashews, as well as all remaining ingredients except chocolate chips, in a high-powered blender. Refrigerate blender for 30 minutes.
  • Plug in ice cream base. Moving quickly, remove frozen bowl and place it on the base, then pour in your ice cream mixture. Churn according to manufacturer directions.
  • While ice cream is churning, line a loaf tin with parchment paper. When ice cream is ready, scoop it into loaf tin and quickly/carefully stir in chocolate*. Cover with saran wrap and freeze for at least 8 hours before serving. I like to let it sit on the counter at room temperature 20 minutes before trying to scoop. *Alternatively, if easier, add ice cream to a bowl then stir in chocolate chips, then empty mixture into loaf tin. I just like to avoid as many dirty dishes as possible!
Course: Dessert
Cuisine: American
Keyword: Dairy Free, dairyfree, family friendly, Gluten Free, glutenfree, grain free, healthy, healthy dessert, hidden veggie, no bake, paleo, Vegan, Vegetarian

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