As the temperature here in south Florida approaches 90 degrees and my sweet tooth remains undisturbed, chilling out with another frozen dessert (ice cream, but of course) is way more alluring than heating up the stove to bake a treat. And of the dairy free ice creams I have shared so far, I think this most recent mint chocolate chip ice cream recipe just might be tops.
Just like the others, it is a simple ice cream recipe that requires only a quick assembly of ingredients. No baking. No cooking. Barely any mess. Bliss.
Mint Chocolate Chip Ice Cream Perks
Oh yes, and this is an ice cream that is healthy to boot! In addition to being dairy free, the mint chocolate chip ice cream recipe contains zero refined sugar. Sweetness comes from fruit in the form of bananas and antioxidant and phytonutrient-rich pure maple syrup (Sorry Aunt Jemima!)
Although maple syrup does contain sugar, the fact that it also contains antioxidants and phytonutrients sets it worlds apart from refined sugar.
But what about the chocolate chips? Don’t chocolate chips have sugar? Yes, but I have found substituting superfood cacao nibs for sugary chocolate chips to be a deliciously discrete substitute. Not only do the cacao nibs keep the sugar content low, they are an incredible source of antioxidants and magnesium along with fiber and iron.
And finally, in addition to the fresh mint leaves the mint chocolate chip chip ice cream recipe also gives you the option of boosting the minty green color with (surprise! surprise!) wheat grass. The wheat grass is totally optional because it does not impact the flavor one way or the other, but it definitely boosts the color, not to mention it’s impressive portfolio of nutrients including antioxidants, amino acids, live enzymes and over 70 minerals and vitamins. In other words, even if you aren’t planning on spiking your mint chip ice cream recipe with it, wheat grass is good stuff to keep around anyway!
What is the Best Ice Cream Maker?
A high quality, high-performance ice cream maker is not as pricey as you might think. Without a doubt, my favorite ice cream maker is the smallest, cheapest and least complicated on the market. For less than what I spent on my coffee maker, the Cuisinart® Classic White Frozen Yogurt, Ice Cream and Sorbet Maker (which happens to currently be a #1 bestseller on Amazon.com with over 1,800 reviews!) is absolutely perfect for making homemade ice cream in quart-sized portions.
Although you can order the ice cream maker from Amazon, you can also get it from Sur La Table, which is where I bought mine (Sur La Table offers free shipping for this item, by the way.) I also picked up the nifty quart-sized Tovolo Ice Cream Storage Containers (in the photo below) from Sur La Table for less than $10. When I first bought the containers a few months back I didn’t really think they would be necessary and bought them more for fun, but unless you are going to eat the entire quart of ice cream in one day, you will definitely want to get a container to lock in freshness and prevent freezer burn.
Ok, let’s make some ice cream! Clear out some freezer space and make room for the healthiest mint chocolate chip ice cream recipe around.
- 1 can cold full-fat coconut milk (I like BPA-free Native Forest brand)
- 1 cup raw cashews (Note: if you have time, soak the cashews in water for 2 hours then rinse and drain)
- 1 frozen banana (cut into chunks)
- 1/4 cup chopped fresh mint (packed)
- 1/2 cup pure maple syrup
- 1/4 teaspoon pure peppermint
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 3/4 cup cacao nibs (such as Navitas Naturals brand)
- 1/2 teaspoon wheat grass powder ( optional (such as Navitas Naturals brand))
- Place all of the ingredients except for the cacao nibs in a high-speed blender (such as a Vitamix) and process until smooth and creamy. Transfer mixture to the freezer for 25 to 30 minutes, or until very cold.
- Pour the mixture into your ice cream maker and add the cacao nibs once you turn the ice cream maker on and once the mixture is churning. Follow the manufacturers instructions for how long to churn the ice cream Note: I found this particular recipe turns to ice cream quicker than most, so keep your eye on it while machine is churning.
Soaking the cashews will make them easier to blend and also easier to digest.
Hungry for Another Simple Ice Cream Recipe?
Check out a few more of our cleaned up, dairy-free/ no refined sugar ice cream recipes in the links below:
And, if you have a favorite dairy-free and simple ice cream recipe to share we would love to hear about it! Please feel free to share the recipe or the link in the comments below. Because really, there is no such thing as having too many ice cream recipes (wink).