Choc mint ice cream
Choc mint ice cream hasn’t always been a favourite of mine, but I’m loving mint at the moment, and well, my taste buds have matured and now I think mint with chocolate is a pretty good combo! Don’t you agree? Even better if you can reduce the sugar and make a dairy free alternative! This is a super quick and easy recipe – no churning or cooking necessary. It is even a way to sneak in a few extra leafy greens in a way I’m sure the kids (or adults) will ever realise. To make it even easier you can just use bought choc chips, but it really is super easy to make your own.
There’s no reason why you couldn’t churn this choc mint ice cream and serve it scooped up in a bowl or cone, but to keep it really simple, I’ve just poured the mix straight into popsicle moulds and frozen them. The moulds I bought are actually pop-up moulds but you could just as easily use the normal pull-out style, you just might not be able to do the pretty raspberry/chocolate shard decoration on top!
I made only small ones, they are quite rich so you don’t need a lot – the perfect small sweet treat to end a lovely dinner with friends.
- 400ml can coconut cream (chilled over night in the fridge for quicker setting, but not necessary)
- ½ cup fresh mint leaves (or omit & use extra peppermint essence)
- 1 cup baby spinach leaves (the extra sneaky greens, and it will give it the 'green' colour)
- 2 T maple syrup or sweetener of your choice
- 1 tsp peppermint essence/oil (adjust to taste depending also on the strength of your flavouring)
- ¼ cup cacao butter
- ¼ cup raw cacao powder
- ¼ cup coconut oil
- 2 Tbsp maple syrup
- raspberries to decorate (optional)
- To make the chocolate: melt ¼ cup cacao butter in a saucepan with ¼ cup raw cacao powder, ¼ cup coconut oil and 2 Tbsp maple syrup, stir well. Pour into a dish lined with baking paper and refrigerate until hard (only takes 2 mins or so).
- Thermomix: place all ingredients in TM bowl and blend sp9-10 for 20 seconds. Scrape down sides, taste and adjust mint flavour if necessary and blend again for about 10 seconds.
- Blender: place all ingredients in blender and blend on high for about 20 seconds. Scrape down sides, taste and adjust mint flavour if necessary and blend again for about 10 seconds or until the consistency is smooth.
- To assemble: take the chocolate out of the fridge and break into chips/shards. ¾ fill each popsicle mould with the ice cream mixture, poke in the choc chips. Decorate with a raspberry and chocolate shard or 2 if using a pop up mould. Freeze until set.