Delicious Eats

Mint Chocolate Chunk Ice Cream

Creamy, refreshing, and completely delicious, this simple raw ice cream comes from our friend Emily at This Rawsome Vegan Life.


Chocolate chunks:
4 tablespoons maple syrup
2 tablespoons cacao powder
2 tablespoons coconut oil
2 tablespoons water, as needed

Ice cream:
1 cup fresh young coconut meat
3/4 cup coconut water, as needed
2 tablespoons coconut oil
1 cup cashews, soaked for 3 hours in water then rinsed
1/4 cup coconut sugar
1/4 cup tightly packed mint leaves
1/4 teaspoon spirulina powder (optional)


To make the chocolate chunks: melt the coconut oil and then stir all the ingredients together, adding water as needed to get it nice and smooth. Pour onto a plate and put in the freezer until solid. Chop into chunks and leave in the fridge. Go ahead and make more if you want, I did and then drizzled it on top before I scooped the finished ice cream into bowls.

To make the ice cream: blend everything together, adding coco water as needed. You want it to have the consistency of thick yogurt. Stir in the chocolate chunks by hand. Pour into an ice cream maker and follow its instructions or if you don’t have an ice cream maker (like me): pour into a container and put in the freezer, taking it out and stirring everything up every 30 minutes until you get ice cream.

ADAPTIONS / SUBSTITUTIONS: use coconut butter instead of coconut oil; use water instead of coconut water; use dried coconut meat instead of fresh coconut meat; use avocado instead of cashews; use 1 can coconut milk instead of the coconut meat, coconut water and coconut oil.