Mint chocolate ice-cream (using coconut cream)

This outrageously indulgent, rich and creamy ice-cream is perfect for dipping strawberries or spreading on sliced banana with a bit of peanut butter. It’s not your traditional homemade, vegan ice-cream since it’s banana-free (and a little bit unhealthier). But it’s just as, if not more delicious!

I think of this recipe as the lazy person’s version of whipped cream since the only washing up needed is a spoon and bowl! And so, this can easily be adapted to make whipped cream, by using a whisk, adding vanilla rather than chocolate and mint, and popping it in the fridge rather than the freezer.


Just a little side note: eat in moderation to avoid piling on the pounds, if you can resist, that is!

Serves: 4


  • 400ml can full-fat coconut milk, refrigerated overnight
  • 1 tbsp raw cacao powder
  • 2 tbsp maple syrup (or other sweetener)
  • 1/2 tsp peppermint extract


  • Scoop off the coconut cream that’s at the top of the can into a bowl. Save the liquid part for later use, such as in smoothies.
  • Mix together the coconut cream, cacao, maple syrup and peppermint extract.
  • Pop in the freezer for about half an hour.
  • Serve with your favourite fruit or dessert.

I’d recommend about a tablespoon as a portion, since it’s incredibly rich (and fattening).

Note: Make sure you use full-fat coconut milk, otherwise you won’t get the thick, creamy coconut layer on top!

Nutritional information
Each tablespoon approximately contains:

  • Calories: 79 kcal
  • Fat: 6.6g
  • Carbohydrates: 4.9g
  • Protein: 0.4g

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