Recipe courtesy of Laura Miller

Mint Chip Ice Cream

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  • Level: Easy
  • Total: 9 hr 15 min (includes soaking time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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2 cups raw cashews, soaked overnight in water to cover

2 cups fresh coconut meat, scraped from the shell 

3/4 cup coconut water 

3/4 cup agave nectar 

2 teaspoons mint extract 

1/2 cup coconut oil 

1 teaspoon matcha powder  

1/2 teaspoon kosher salt 

2 tablespoons cacao nibs  


Special equipment:
ice-cream maker
  1. Drain the cashews. Combine the cashews, coconut meat, coconut water, agave, mint extract, coconut oil, matcha powder and salt in a blender and blend until smooth. Pour the mixture into a medium bowl. Stir in the cacao nibs.
  2. If you have an ice-cream maker, freeze the mixture according to the manufacturer's instructions. Or place the mixture in the bowl in the freezer and stir it every 30 minutes or so until it is frozen, 3 to 4 hours. 
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