Daily food & travel inspiration in your inbox

Yup, vegans get a summer as well. So why not try this tasty ice cream... if for no other reason than using a hatchet on a coconut.

Mint Chip Ice Cream


  • 2 cups soaked raw cashews

  • 2 cups coconut meat

  • 3/4 cup coconut water

  • 3/4 cup agave

  • 2 teaspoons mint extract

  • 1/2 cups coconut oil

  • 1/2 teaspoon salt

  • 2 tablespoons cacao nibs

  • 1 teaspoon matcha powder or spirulina


  1. Open your coconuts, scrape out the flesh/meat, and add it into the blender, along with agave, mint extract, matcha powder, salt, cashews, and coconut water.

  2. Next, add in liquified oil, and blend again.

  3. Pour the mixture in a medium-sized bowl, and just stir in the cocoa nibs.

  4. If you have an ice cream maker, use it according to the machine's instructions. If not, place your bowl in the freezer and come back to stir every 30 minutes or so for 3-4 hours.

Mint Chip Ice Cream




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- I'm gonna show you how to make an ice cream that's daily free, obviously, super creamy, thanks to the coconut, and also really delicious. Let's go make it. Yes, these ingredients have fat but, come on, we're making a dessert here. It's not a salad. First things first, we need to open some coconuts. The way to do this is to lay the coconut on its side so it's kind of stabilized. I'm just trying to get this little edge right here. Don't be scared. Oops. Okay, so just get a nice little hole there. You could also just shimmy the top off with the butt of a knife. So now, we're just gonna scrape the meat right out of these coconuts and into the blender. Just use the back of your spoon. Sometimes it takes a second to get it out. You'll probably get little pieces of shell in there, that's okay. Just pull 'em off. That's it, got it all. We're just adding our meat to the blender. Now, we're gonna strain our soaked cashews. These guys have been soaking overnight. And, we're just gonna put them straight in there. We're also going to add in some coconut water. You can just kind of ladle it in here. Some agave nectar. Some peppermint extract, cause it's mint ice cream after all. And some matcha powder. So we're just putting the matcha powder in for color. It doesn't affect the flavor at all. Don't freak out if you don't have it. But it does give it that Baskin Robbins green mint chip color so. And now we're gonna blend it up. You might have to smush it down a little on the sides. Just make sure everything is nice and blended. We're just gonna scrape out our vanilla bean and add that in as well. You can do it with the back of a knife. This stuff is gold. It smells really good. So, now we're gonna blend in our last ingredient, the coconut oil. This is my favorite part because it just makes it super creamy. It completely changes the texture. It's very exciting. All the dangerous parts are over people. We're good to go. Now, we're just gonna pour this mixture into the bowl. Oh, yes! It looks delicious. We're just gonna fold in our cocoa nibs. Cocoa nibs are basically just raw, unprocessed chocolate and they're a serious super food. They're packed with antioxidants. They're really good for circulation. They even help produce serotonin. If you're hard up for cocoa nibs, you could also use chocolate chips. Do whatever you want. So now, our cocoa nibs are folded in. We're ready to make this into ice cream. If you have an ice cream maker at home, by all means, use it. If you don't this is an easy trick to make ice cream. Just keep it in this bowl here, stick it in the freezer, and every 30 minutes or so, just pull it out and stir it a little bit. We're doing this to keep it light and airy and just so it doesn't freeze into a solid block. Is this the healthiest vegan dish you could make? Not at all. But it's not supposed to be, it's ice cream. So, just enjoy it.