This mint chocolate chip dairy free ice cream is a family favorite at the Yankee Homestead. If you keep the ingredients in stock, it’s easy to whip up in the blender and add to the ice cream maker at the start of dinner. By the time dinner is over, there’s a delicious frozen treat ready for dessert!
You could use mint extract instead of the essential oils. I used to keep mint extract on hand, mainly for this recipe. Then I realized my essential oils would work perfectly. Hooray! One less thing to keep stocked in the pantry. And we reap the added health benefit from the essential oils. It’s a win-win.
Recipe adapted from Paleo Cooking from Elana’s Pantry.
- 2 cans coconut milk (full fat)
- ⅔ cup crispy cashews
- ⅔ cup water
- about ¼ cup raw honey, or to taste
- ¼ tsp vanilla stevia
- 2 drops Peppermint Oil
- 2 drops Spearmint Oil
- ½ cup mini chocolate chips
- In a high speed blender, combine all ingredients except chocolate chips. When the mixture is very smooth (with no more bits of nuts flying around), add the chocolate chips and blend until they're broken up to your liking.
- Pour the mixture into a (cold) ice cream maker and freeze according to your machine's instructions. (Ours takes about 30 minutes.)
- Serve immediately.
4 Ways to Use Up Leftover Dairy Free Ice Cream
- Freeze in popsicle molds.
- Freeze in a large container. After it hardens (when you’re ready to eat it), allow the ice cream to thaw for about 30 minutes or so before attempting to scoop it from the container.
- Store in the fridge for up to two days and refreeze in the ice cream maker.
- Store in the fridge for up to two days and use the blender again to mix well, then drink like a smoothie or shake.