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By Nourishing Amy

Mint Choc Chip Ice Cream

timerPrep Time: 15 x minutes + cooling

groupsServes: 4 People

A really easy 7-ingredient recipe for homemade ice creams that requires no ice cream machine or fancy ingredients. These mint choc chip ice creams are even better than the shop-bought ones, studded with mint chocolate and covered in more chocolate. The lovely vibrant green color comes from a surprise ingredient, too!


75g cashews, soaked for 8 hours or overnight
150g thick coconut yoghurt
3 tbsp maple syrup
1 tbsp coconut oil, solid
1 tsp peppermint extract
Pinch salt
10g spinach leaves, for colour (or a drop of green food colouring)
150g Dark Mint Chocolate


Step 1

Soak the cashews in filtered water for 8 hours or overnight and then rinse and drain under cool water. Add the soaked cashews to a blender with the yoghurt, maple syrup, coconut oil, peppermint, salt and spinach (or food coloring) and blend thoroughly until smooth.

Step 2

Chop 50g of the chocolate and stir into the ice cream mix.

Step 3

Divide the mix between 4 ice cream moulds, insert the ice cream sticks, and then chill in the freezer for 4-6 hours, or until set (best to leave them overnight).

Step 4

Melt the 100g of chocolate and pour it into a glass the same height as your ice creams. Remove each ice cream from the mould and dip it into the chocolate glass to cover them. Allow the excess to drip off and place on a parchment-lined tray. Repeat to coat all 4 ice creams and eat straight away or return to the freezer until you eat them. Store in the freezer, covered for 2-4 weeks.

Made using Divine 70% Dark Chocolate with Mint Crisp

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