It is finally getting steamy in NYC, and that means it’s time for some frosty treats! Who doesn’t love ice cream?! When I was little, and the ice cream truck came, I got a snow cone every single time. And I am talking about the packaged rainbow snow cones that are basically all ice with a little flavored sugar. I would suck the juice out and end up with a large ice cube. Those were the start of my sugar addict days. I was always a skinny kid who was way more into running around outside than taking the time to stop and eat a full meal. My mom would beg me to get ice cream instead of a snow cone so then at least I would maybe, just maybe, get some nutrients and some extra calories instead of just a major sugar spike. No such luck.
Now that I am an adult who is no longer a sugar addict, I tend to make much smarter food choices. Most ice cream however is just not good for you, and now that I am dairy and sugar free, finding the right kind is nearly impossible. I remember when I first got sick a few years ago, and my doctor told me to stop eating processed sugars. My mom’s response was, but she can still eat ice cream, right? Some things never change!
But the truth is, I can have ice cream. Totally creamy, delicious and super satisfying…ice cream. I actually came up with this recipe by accident. I guess the best things happen that way. I was experimenting with making coconut ice cream without an ice cream maker (still working on that, but I’ll get there!). I poured some of the extra mixture into ice pop molds. The ice cream came out too hard, but the ice pops came out super creamy and amazing. This opened up my world to ice cream pop possibilities! Think about all of the flavor combinations!
One of my favorite flavors is mint chocolate chip. It’s so simple and easy to make and uses only a few ingredients.
I started by making the chocolate chips so they have time to harden before adding it into the mixture. I made half a batch of my raw chocolate, it’s just 2 tablespoons of melted coconut oil, 2 tablespoons of cacao powder, and one tablespoon of maple syrup mixed together. Spread it out so it’s around ¼ an inch thick on a plate lined with parchment paper and stick it in the freezer.
I started the ice cream mixture with a can of full fat organic coconut milk that has been chilled in the fridge. Coconut milk might be high in fat and calories, but it’s a good kind of fat that contains lauric acid. Lauric acid has many germ-fighting, anti-fungal and anti-viral properties that are very effective at ridding the body of viruses, bacteria and many illnesses. Coconut milk is also high in many vitamins and antioxidants, like vitamin C, E and many different B vitamins, as well as magnesium, potassium, phosphorous and iron. Plus, it’s super creamy and delicious, making it the perfect choice to make ice cream with.
I added one whole can of coconut milk; the top will be really hard from chilling in the fridge, that’s called the coconut cream and is our secret ice cream weapon, with 8 medjool dates into the blender. The dates make it perfectly sweet, the 100% natural way. Then, just hear me out; I added a handful of spinach. I know, it sounds super strange, but I was really looking for that “mint” color and you really, really can’t taste it. Plus, think about all of the health benefits you will get from eating this ice cream! No guilt here. I added 1 teaspoon of organic peppermint extract to the mixture and blended until super smooth.
I took the batch of raw chocolate out of the freezer and broke it into small chunks. I mixed the chocolate chunks into the mixture by hand and poured it into molds. Place the molds in the freezer until they harden, it usually takes a few hours. The hardest part is waiting for them to freeze! I stuck my finger in to check a few times…opps.
These mint chocolate chip ice cream pops are seriously delicious. I even got the seal of approval from many of my taste testers who are used to eating pretty indulgent things. They are creamy, super refreshing with just the perfect amount of sweetness, and full of chocolate chunks. How could you go wrong with that? Here’s to the start of an amazing summer filled with many different flavored coconut ice cream pops!
- Chocolate Chunks:
- 2 tbs melted coconut oil
- 2 tbs cacao powder
- 1 tbs maple syrup
- Ice Cream:
- 1 can full fat organic coconut milk
- 8 medjool dates
- 1 tsp organic peppermint extract
- 1 handful spinach
- Mix the ingredients for the raw chocolate together in a bowl.
- Spread ¼ inch thick on a parchment paper lined plate and place in freezer.
- Place all ingredients for the ice cream into a blender and blend until smooth.
- Once the raw chocolate has hardened, break into chunks and mix by hand into the ice cream mixture.
- Pour into molds and freeze until hardened, enjoy!!