Dairy Free Ice Cream: Mint Chocolate Chip {with essential oils}

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This mint chocolate chip dairy free ice cream is a family favorite here at Roots and Boots.  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.

Mint Chocolate Chip Ice Cream | Roots & Boots
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Recipe adapted from Paleo Cooking from Elana’s Pantry.

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Mint Chocolate Chip Ice Cream | Roots & Boots
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Dairy Free Ice Cream: Mint Chocolate Chip {with essential oils}

  • Author: Kathleen | Roots & Boots
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 10-12 servings 1x
  • Category: Dessert

Description

The amounts listed below make enough for two night’s worth of ice cream for my family of five. It completely fills our ice cream maker.


Ingredients

Scale
  • 2 cans coconut milk (full fat)
  • 2/3 cup crispy cashews
  • 2/3 cup water
  • about 1/4 cup raw honey, or to taste
  • 1/4 teaspoon vanilla stevia
  • 2 drops Peppermint Oil
  • 2 drops Spearmint Oil
  • 1/2 cup mini chocolate chips

Instructions

  1. 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.
  2. Pour the mixture into a (cold) ice cream maker and freeze according to your machine’s instructions. (Ours takes about 30 minutes.)
  3. Serve immediately.

Notes

  1. Click here to shopmy favorite kitchen tools and real food ingredients.
  2. Step #1 can be completed ahead of time. Simply add all the ingredients to the blender canister and store in the fridge. When you’re ready, resume with steps #2 and #3.

 4 Ways to Use Up Leftover Dairy Free Ice Cream

  1. Freeze in popsicle molds.
  2. 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.
  3. Store in the fridge for up to two days and refreeze in the ice cream maker.
  4. Store in the fridge for up to two days and use the blender again to mix well, then drink like a smoothie or shake.

Do you have an ice cream maker?  What’s your favorite homemade ice cream recipe?

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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

4 Comments

  1. Joy on 05/25/2017 at 1:05 am

    I want to try this recipe for my sister in law with a milk allergy. It sounds great. Thanks

    • Kathleen on 05/25/2017 at 3:04 am

      I hope she loves it, Joy!

  2. Wendy on 04/20/2021 at 4:55 pm

    Mint chocolate chip is hands down my favorite ice cream. Unfortunately I have not been able to have ice cream in forever! Today my son asked me to get some and I remembered you had a recipe. I came home and made your recipe. Initially, I was nervous about two things- the coconut milk overpowering the mint flavor and the stevia leaving a weird aftertaste. But NO!!! Not at all!!!! This is amazing!!!! I’m eating spoonfuls before it’s even frozen because I’m reunited with my long lost love!! Oh- I did one change. I used Simply Organic Peppermint extract instead of the EO. I can’t wait to eat it frozen!!

    • Kathleen Henderson on 04/20/2021 at 5:04 pm

      Yay!! I’m so glad to hear this, Wendy!

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