Chocolate Mint Ice Cream

Ice cream has a bad reputation and if you read the label on any mainstream brand’s container, it’s clear there’s good reason for it. But if it’s not full of processed sugar, dairy, and artificial flavorings – where’s the harm in enjoying a bowl of frozen comfort every now and then? This recipe is made of a handful of unbelievably simple ingredients that result in an unbelievably delicious treat.

For whatever reason, making homemade ice cream just feels like such a win. When you taste the first spoonful of cold, sweet goodness, you can’t help but feel like a kid again.

Young coconut meat and cashews make up bulk of this ice cream, resulting in a creamy texture and super-subtle coconut flavor.

As if just being tasty and fragrant weren’t enough, peppermint also carries with it a handful of medicinal properties. It relieves stress, soothes the stomach, and has the power to diminish headaches.

Minty and fresh, with a generous amount of melt-in-your-mouth chocolate bits, this ice cream was made with summer nights in mind.

Ingredients for Ice Cream

1 c. meat from young coconut [1-2 coconuts, depending on the size]
1/2 c. raw cashews [soaked 2-4 hours]
3 T. organic maple syrup
1/2 c. coconut or other non-dairy milk
2 T. cocoa powder
1 tsp. peppermint extract
1/2 tsp. vanilla extract

Ingredients for Chocolate Bits/Chunks/Topping

1 1/2 T. extra virgin coconut oil
2 T. cocoa powder
1 T. maple syrup
1/4 tsp. vanilla extract

Recipe for chocolate bits: Melt coconut oil and mix in the other ingredients. When the consistency is smooth, pour it onto a plate and pop it into the freezer.

Next up – the best part of the recipe. [Aside from devouring the ice cream when it’s finished.]

Opening the coconut was the most amazing experience. It wasn’t nearly as difficult as you might expect and it’s freaking fascinating. Unless you live under a rock, you’ve probably seen the packaged coconut water that’s available almost anywhere. Well, when you open one of these guys up, it’s full to the brim with fresh, real life, thirst-quenching coconut water. You can literally drink it straight out of the coconut – and we recommend it. Whatever you don’t drink can be saved for later. Add it to a smoothie or juice and whoa.

Fresh coconut water is rich in B vitamins – meaning it gives you a natural energy boost. Trace minerals such as zinc, selenium, and manganese are added benefits of drinking coconut water. It is anti-inflammatory, hydrating, and alkalizing. Need any more reasons?

We Vined the process of opening a coconut – here – for all you visual learners out there.

And for a more in depth play-by-play of coconut opening, this video is very helpful!

When you’ve drained [or drank] all the water out of the coconut, use a spoon to scrape out the meat. It’s squishy and white in color. Add 1 cup of meat to a blender and add the remaining ice cream ingredients. Blend the mixture until it is smooth. Pour it into a large container where it will be approximately 3/4 inch thick. Place it into the freezer until it is frozen – about 1 hour.

After the chocolate that you melted is solid, take it out of the freezer and break it up into small chunks and pieces.

Once the ice cream is frozen too, add the chocolate chunks and use an ice cream scoop to mix it and smooth it out again in the dish. Scoop it out and serve it up, and just like that – you’ve got homemade ice cream. Enjoy!