This dairy-free chocolate mint “ice cream” is deee-licious! And, it’s super easy to make.
- 2 (14oz) cans of full fat coconut milk, chilled, if possible
- 2/3 cup cacao powder or cocoa powder
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 pinch of sea salt
- 6-10 drops Young Living Peppermint Vitality essential oil (buy here)
- [Optional] 2 cups pitted medjool dates [see Option 2 below and decrease maple syrup to 1/4 cup].
Chilling the coconut milk ahead of time will help solidify the “ice cream” and may decrease your processing time.
Option 1: No Medjool Dates
- Blend all ingredients in a bowl (not in the ice cream maker),
- Add mixture to the ice cream maker and process per ice cream maker’s instructions (mine takes about 30 minutes).
- Remove from the ice cream maker and enjoy immediately the “soft serve” consistency, or freeze for 30-60 minutes firmer consistency.
This no-date version is delicious, quick, and easy. It’s perfect if you like a softer consistency and you plan to eat it right away. Unfortunately, however, if you leave it in the freezer too long, it will freeze into a solid chunk (and you will spend hours scraping away at it with your spoon). So, if you plan to freeze some for later, make sure to use the medjool date version, below.
Option 2: With Medjool Dates
If you like your dairy-free “ice cream” super rich and creamy (yum!) or if you’d like to save some for later in the freezer, I highly recommend using the medjool dates. Dates don’t freeze solid, so by incorporating dates into your “ice cream” your result will not freeze into one big ice cube, even if you freeze for a long period of time (not likely!). Here’s how:
- Use pitted medjool dates. If the dates are dry, soak them in hot water for 15 minutes, drain and then proceed.
- Blend the dates into a smooth paste in a food processor or blender. You can add a little of the coconut “water” from your coconut milk to help process the dates.
- Mix the dates and remaining ingredients in a bowl (not in the ice cream maker). Remember to reduce the maple syrup to 1/4 cup.
- Add the mixture to the ice cream maker and process per ice cream maker’s instructions (mine takes about 30 minutes).
- Remove from the ice cream maker and enjoy immediately the “soft serve” consistency, or freeze for 30-60 minutes firmer consistency. The version with medjool dates freezes well, even for longer periods of time.
Don’t blame me if your family eats all your “ice cream”!
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