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Mint Chip No-Churn Ice Cream

Prep Time:

10 minutes

Cook Time:

3-4 hrs. freeze time




About the Recipe


  • 1 can coconut cream (from a full fat 13.5 oz can), refrigerated

  • ½ cup cashew butter, unroasted and unsweetened

  • ⅓ cup fresh mint leaves

  • 1 vanilla bean, cut in half and seeded (or 1 teaspoon vanilla extract)

  • ¼ cup collagen powder

  • ½ teaspoon monk fruit extract 

  • 2 squares chocolate bar (100% cacao), grated with microplane 

  • ¼ cup cacao nibs (optional)   


  • Add coconut cream, cashew butter, mint, vanilla, collagen, and monk fruit to a Vitamix or high-speed blender.

  • Blend until incorporated, about 30 seconds. 

  • Transfer into a container designed for storing ice cream or a container with a lid.

  • Top with 1 square of shaved chocolate, do not mix.

  • Close the lid and transfer to the freezer. 

  • After one hour, remove from the freezer and stir well (the edges will start to firm up first).

  • Grate the remaining chocolate, add cacao nibs (if using), and return to the freezer.

  • Remove from the freezer and stir every 30 minutes until you reach your desired consistency (about 2-3 hours of total freezing time should do it).

  • If you let it freeze overnight, you will need to let it sit at room temperature for about 15 minutes to soften before serving. 

  • If you’d like more of a soft serve consistency, keep frozen ice cream in the refrigerator to let it soften to your desired texture.

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