chocolate mint ice cream

paleo chocolate mint ice cream

chocolate mint ice cream

Our new paleo CHOCOLATE MINT ICE CREAM is a kitchen miracle! So creamy and loaded with hints of mint. If you’re not a fan of mint, simply omit the peppermint oil. You’ll have a very luxurious chocolate delight! It’s SUMMER, so bring on all the frozen deliciousness!!

Did we mention this paleo CHOCOLATE MINT ICE CREAM also free of eggs?! So if you have an egg allergy or you’re going the plant based route for a bit, this ones for you. Using cassava flour as the thickener makes this possible and it’s so amazing at getting the job done.

If you like very rich and dark chocolate, add all 5 tablespoons of cocoa powder. If a more mellow chocolate flavor is your thing, go with 3 tablespoons. We are comfortable using essential oils in our culinary recipes. If you’re not, no biggy, please feel free to use peppermint extract instead, albeit more than 6-8 drops. Taste before you cook it to see if the amount you go with is minty enough.

chocolate mint ice cream

How about some add-ins? YES! Once it’s frozen and before you put it in the freezer, stir in some chopped chocolate mint gems, crushed cookies, chopped nuts, or dehydrated strawberries, so many possibilities. Usually about 1 cup of whatever your craving is a good amount to add.

Here’s a few of our other SUMMER favs:

paleo chocolate mint ice cream

Recipe by MichelleCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



rich, creamy and oh so dark choclately delicious!


  • 3½ cups almond milk (or milk of choice)

  • ½ cup maple syrup

  • 3-5 tbsp cocoa powder (personal preference)

  • 2 tbsp cassava flour

  • 1 tsp vanilla

  • ¼ tsp salt

  • 6-8 drops peppermint essential oil (or mint extract)

  • 1 cup chopped chocolate mint gems (opt)


  • Add all ingredients (except for add-ins) to the base of your high powered blender and blend until well combined.
  • Pour into a heavy bottomed 3qt saucepan. Cook, stirring constantly over medium heat, until mixture thickens and you see some fat bubbles. Usually around 5-8 minutes.
  • Pour into a heat proof container and let it set for 15 minutes to cool slightly. Place a sheet of plastic wrap directly on top of the warm mixture, keeping a skin from forming. Refrigerate until completely cooled, a minimum of 3 hours or so depending on the container. Best if you let it cool overnight.
  • Freeze in your ice cream maker according to the manufacturer’s directions. If you’re going to toss in some add-ins, now is the time. Toss them in & stir to combine. Place ice cream in a freezer safe container and place in the freezer to firm up a bit.
  • To serve, remove from the freezer and let it set out 10-15 minutes, then scoop and enjoy!

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