Mint Chocolate Chip Ice Cream

White Flowers

Mint Chocolate Chip Ice Cream always seems to fit right in with the holidays. Maybe it's the mint...maybe it's the Christmas like green hue but it's even better when it's gluten, dairy, and sugar free too! When I went sugar and dairy free I thought there were certain things I would have to give up but with a little creativity in the kitchen I've found nutritious ways to reinvent the foods I love without compromising taste. This my friends is probably one of my favorite desserts! It's great when you can eat dessert and know you're not only enjoying it but also nourishing your body as well. It's a win win (kind of like bundling up in your favorite winter coat for the first time all season only to find a $20 bill in the pockets....just happened last week and I'm still high fiving!) This ice cream is sweetened all naturally with stevia and colored all naturally with spirulina to give it that beautiful mint color. Topped off with some Lily's chocolate chips it makes for a delicious and minty dessert.


  • 1 can full fat coconut cream

  • 1 1/2 tsp. stevia

  • 1/4 tsp. peppermint extract

  • 1/4 vanilla extract

  • 1/2 tsp. spirulina

  • Lily's Dark Chocolate Chips

  • 2-3 Tbsp Almond milk


  1. In a high speed blender combine the coconut cream, stevia, peppermint, vanilla extract, and spirulina.

  2. Blend until well combined.

  3. Fill an ice cube tray full and freeze for 2 to 3 hours (or until frozen).

  4. Once the ice cream is fully frozen you can transfer to a freezer bag.

  5. Remove 5-6 cubes and place in high speed blender. Add 2-3 tbsp. of almond milk and blend until smooth and creamy.

  6. Scoop the ice cream out into a bowl and top with Lily's dark chocolate chips! 

Serves 1

Mint Chocolate Chip Ice Cream

Tea Pot