Healthy Homemade Mint Chocolate Chip Ice Cream
This homemade mint chocolate chip ice cream is a dessert I could eat every day! Made with wholesome ingredients, higher in protein, and naturally sweetened with a little maple syrup, it’s one of the most refreshing, delicious healthy desserts! This ice cream is easy to make and can be made in a Ninja Creami, ice cream machine, or without an ice cream maker (in a blender!). Its dairy-free, vegan, gluten-free, paleo, and refined sugar-free!
Ingredients
Ice cream
- 1 cup full-fat canned coconut milk *Or other plant-based milk, just note it may not be as thick & creamy!
- 1 scoop vanilla protein powder *optional
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- good pinch sea salt
- 1/2 cup fresh spinach (optional, for coloring!)
- chocolate chips or crumbled cookies for mix-ins! (I’ll use simple mills cookies if I don’t feel like making them homemade!)
Cookies
- 1 cup almond flour
- 1 tsp coconut flour
- 1/4 cup maple syrup
- 2 tbsp melted coconut oil
- 3 tbsp cacao powder
- 1/4 tsp baking soda
- 1 tsp vanilla extract & good pinch sea salt
Instructions
- Note: this recipe makes 1 serving. Feel free to double or triple it for larger batches!
Ninja creami method
- This is my preferred way to make this recipe as it turns out SO perfectly creamy. Blend the ingredients together in a blender, then pour into a Creami container, place the lid on, and freeze for 6-8 hours until COMPLETELY solid. I usually let mine freeze over-night. Remove the lid, then place it in the Creami and use the “lite ice cream” setting on full. I like to use the re-spin setting after this. Then use a spoon to make a well in the center and add the chocolate chips and/or cookies. Use the “mix-in” feature to give it a spin. Enjoy!
Ice cream machine method
- Place the ice cream bowl in the freezer the night before you want to make the ice cream. Blend everything in the blender. Turn the ice cream machine on and follow your ice cream machines directions! Typically you place the frozen bowl onto it, turn it on, then pour in the ice cream liquid and let it do it's thing!
No machine method
- I don't love this method, but it still works out great! Simply blend everything together, fold in the mix-ins, then pour the ice cream into a large ice cube mold. Freeze the cubes. When ready to eat, let the cubes sit at room temperature for 10 minutes or so. Then add to a blender and blend until smooth. I like to use a blender with a tamper so you can push the ice cream cubes into the blades while it's running.
- Fold in your favorite mix-ins after (the cookies, etc!).
Cookies
- Mix together all of the ingredients. I like to whip mine up in the food processor to make it even easier, until the dough forms a ball.
- Remove the dough onto a parchment paper-lined cookie sheet. Use a cookie scoop to drop dough balls onto the cookie sheet. Flatten them with your palm until they're about 1/4" thick. Place the cookie sheet in the freezer for 15 minutes.
- Preheat the oven to 350F while the cookies chill. Once they've chilled, bake for 7 to 8 minutes or until the cookies are dry to the touch. Allow them to cool completely on the cookie sheet before removing - they'll get crunchier as they set. Use to crumble over your ice cream!
Video
Notes
This ice cream is made dairy-free thanks to canned coconut milk, however if you don't like coconut, are sensitive to it's flavor, or are allergic, you can swap in a dairy-free creamer like NutPods! Keep in mind it might not be as creamy, but still delicious! You can also add in 3 tablespoons of cashew butter to help make it thicker and creamier.