Mint Choc Chip Ice Cream

It’s supposed to be stinkin’ hot in Vancouver this weekend, like mid-to-high 30’s with humidity. For the temperate west coast, this is hot, and we tend to wilt in the heat. So how are we going to be spending our time? Getting up at 5am to climb before the heat steps up big time, and then eating this ice cream.

After making the raspberry-walnut ice cream a few weeks ago, I knew this ice cream base was going to be a well-used recipe in our house. A surplus of mint in our fridge made the next flavour decision easy 🙂 | Mint chocolate chip ice cream

Again, this ice cream recipe is so easy to make: you don’t need an ice cream maker… or heavy cream… or raw eggs! Cashews and frozen bananas make up the ice cream base. I added a good handful of fresh mint (plus some peppermint extract to make it extra minty) and chocolate chips. So easy and so tasty.

If you’re heading into a heat-wave in your neck of the woods, I would recommend making this ice cream right away, you won’t regret it, I promise! | Mint chocolate chip ice | Mint chocolate chip ice cream

Mint Choc Chip Ice Cream
Nutrition Information
  • Serves: 3 cups
  • Serving size: ½ cup
  • Calories: 257
  • Fat: 13.4 g
  • Saturated fat: 4.1 g
  • Carbohydrates: 32.5 g
  • Sugar: 20.5 g
  • Sodium: 12.8 mg
  • Fiber: 2.1 g
  • Protein: 5.1 g
  • Cholesterol: 1.4 mg
Prep time: 
Cook time: 
Total time: 
  • 1 cup raw, unsalted cashews
  • 2 ripe bananas, frozen
  • 1 vanilla bean, scraped (or 1 tsp vanilla extract)
  • ⅛ tsp sea salt
  • ¼ cup pure maple syrup, plus more if needed
  • ½ tbsp melted coconut oil
  • ¼ tsp fresh squeezed lemon juice
  • Good handful of fresh mint leaves (20 - 30 leaves)
  • ½ tsp peppermint extract (or more, depending on how minty you want it)
  • ¼ cup chocolate chips
  • 2 tbsp cacao nibs, or more chocolate chips
  1. At least 4 hours before making the ice cream (or overnight!): Soak the cashews in water, and chop the bananas into chunks and place in the freezer.
  2. When you are ready to make the ice cream, drain and rinse the cashews, and remove the frozen bananas from the freezer.
  3. In a blender, add the drained cashews plus ¼ to ⅓ cup of water. Blend until the cashews are very smooth. This may take a few minutes.
  4. Add the bananas, vanilla, sea salt, maple syrup, coconut oil, lemon juice, mint leaves and peppermint extract. Blend until thoroughly combined. Taste the ice cream for sweetness and mintiness. Once the ice cream is frozen, these flavours will be subdued, so be generous with the flavouring. The second time we made this, I think I added almost 1.5 tsp of peppermint extract!
  5. Stir in the chocolate chips and cacao nibs.
  6. Pour the mixture into a metal or glass container and place in the freezer. Wait at least 4 hours for the ice cream to fully set.
To make it easier to scoop, remove the container from the freezer about 10 minutes before serving.



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