Tag Archives: dairy free ice cream

Mint Chocolate Chunk Ice Cream and Brownie Cake

Mint Chocolate Chunk Ice Cream and Brownie Cake

This is a dairy-free, very healthy version of the beloved ‘mint-chocolate-chip’ ice cream flavor. And ‘FLAVOR’ is all that was!  Take a peek at the ingredient list next time on your favorite version of mint-chocolate-chip…not much real mint or real chocolate…and a whole lot of other nasties they add in to make it ‘taste good’!  I created this into an ice-cream cake for my daughters 4th birthday, inspired by Kelley at The Nourishing Home

RECIPE- Ice Cream:

2 cans full fat coconut milk (chilled in fridge beforehand)

1/4 C raw honey & 1/4 C maple syrup (1/2 C sweetener total)

4 pastured egg yolks*

1 t real vanilla extract

1.5 real peppermint extract

pinch salt

chocolate chunks/shavings/chips (I use a variation of homemade chocolate like this recipe)

  1. Blend all ingredients, besides chocolate, in blender until smooth.
  2. Pour into frozen ice cream maker and process according to instructions (mine takes about 20 minutes).
  3. After processing, stir in chocolate, and place in freezer until formed to consistency desired.


RECIPE- Brownie:  (adapted this recipe from Grain-Free Foodie)

1 C honey OR maple syrup

1/2 C butter

2/3 C coconut oil

6 eggs

1 1/2 T vanilla

2 C almond flour

Just under 1 C cocoa

1/2 t baking soda

1/2 t real salt

  1. Preheat oven to 350 degrees. Mix dry ingredients together in a bowl.
  2. Beat butter and honey together in mixer, then add the rest of the wet ingredients.
  3. Incorporate dry ingredients into mixing bowl.
  4. Pour into greased 9X13 glass pan.  Bake for 20 minutes (gooey)-25 minutes (cakey) depending on how you like your brownies.
  5. (If making ice-cream cake; cool brownies in pan, then in freezer until it’s a harder surface. Then add frozen ice cream to the top of the brownies. Smooth out ice cream to a nice layer on the brownies. Freeze again together until firm.  Take out 10 minutes before serving to soften enough to cut ‘ice cream cake pieces’!


– We buy eggs from very healthy pastured chickens and feel completely comfortable eating them raw, you could omit the egg yolks, but the ice cream will not be quite as creamy.

-Depending on how hot it is out, and how your ice cream maker works, the ice cream could be thick enough straight from the maker, otherwise we usually eat it a couple hours after it has been in the freezer and has firmed up more.

-If you don’t have an ice cream maker, you could put this in a shallow 9X13 pyrex and freeze 3-4 hours until ice cream consistency.

-If you really want this green like the conventional recipe, you could throw a handful or 2 of raw spinach/avocado into the blender. You shouldn’t be able to taste it, while getting the famous green flavor- naturally!

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