How To Make Mint Chocolate Chip Raw Ice Cream

I’ve always loved ice cream – and so does Heather – and we especially enjoy mint chocolate chip ice cream. It’s just one of those refreshing and not too sweet dessert, you know? When we embraced the Paleo lifestyle, we thought we’d have to give up this delicious summer treat.

When we discovered the world of “raw” and dairy-free ice creams, we knew we’d found something special. We’d originally found this tasty recipe on a site called Nouveau Raw, but we decided to adapt it to our family’s taste. Enjoy and chill out!

The Drs. Wolfson Mint Chocolate Chip Raw Ice Cream

As it is preservative-free, this ice cream is good to eat for a month.


All ingredients are organicchocolate-chip-ice-cream

  • 2 Cups raw almond milk
  • 2 Cups young Thai coconut meat
    (If you can’t get fresh young Thai coconuts, you can substitute with 1 1/2 cups of raw cashews that have been soaked for at least 2 hours.)
  • 1/3 Cup + 1 tbsp maple syrup
  • 1 Tbsp raw honey
  • 2 Tsp vanilla extract or 1 vanilla bean pod’s seeds
  • 2 Tbsp raw cold-pressed coconut oil
  • 1/4 Tsp Himalayan sea salt
  • 1/2 – 1 Cup raw chocolate chips (or cocoa nibs)
  • 1 Cup fresh mint leaves, de-stemed

How to Make It: 

  1. In a high-speed blender, combine the almond milk, coconut, sweetener, vanilla, coconut oil, salt and mint leaves. Blend until creamy (no grit!) – this can take 2-4 minutes.
    • If you want more of a green look, add a dash of spirulina and blend until you reach a fun green color.  Just be careful to not add too much not to change the taste!
  2. Place the blender carafe in the fridge (for up to 8 hours) or freezer for 1 hour (no longer, or it will freeze solid!).
  3. Once chilled, pour the batter into the ice cream maker and follow the manufacturer’s instructions.
    • Add the chocolate chips when the ice cream machine is about to stop.
    • It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften.

Here are a few freezing suggestions:

  1. Use an ice cream machine.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Pour ice cream into a freezer safe container and stir occasionally as it freezes.
  4. Freeze the ice cream in individual sized portions – 4 oz mason jars work great!
  5. Store the ice cream in the very back of the freezer, as far away from the door as possible, beneath other frozen items as it will help protect it from heat.
  6. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid.
  7. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.

So go ahead and whip up a batch and stick it in your freezer – wherever you are, we hope summer’s treating you well!


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