Mint Chocolate Chip Ice Cream (Dairy Free)

This dairy-free Mint Chocolate Chip Ice Cream never lasts long, and no one ever figures out there are healthy ingredients within!By contributing writer Tessa

We have been making this version of Mint Chocolate Chip Ice Cream for a couple of years now. While the green color is totally not necessary, we decided to get that fun hue naturally with plants! The spinach is never tasted and adds a nice mellow green hue. The batch never lasts long, and no one ever figures out there are healthy ingredients within!

Even though we do not have to be dairy free all the time now, we still love ice cream made with full fat coconut milk. It’s ultra creamy. Our favorite brand with no gums is Savoy Coconut Cream. We purchase it at our local Asian market for $2 per can. You are welcome to use dairy cream in place of the coconut milk.

This dairy-free Mint Chocolate Chip Ice Cream never lasts long, and no one ever figures out there are healthy ingredients within!

Dairy-Free Mint Chocolate Chip Ice Cream
Serves: 8
 
Ingredients
  • 2 cans full fat coconut milk
  • 1 Haas avocado, flesh removed
  • 1 large handful spinach (optional)
  • 1 tablespoon vanilla extract
  • 2 teaspoons peppermint extract, to taste
  • ½ cup mild honey
  • 1 tablespoon gelatin, softened in 3 tablespoons water
  • ½ - 1 cup chopped dark chocolate
Instructions
  1. Add all ingredients except for the chocolate to a blender and blend until smooth and creamy. Taste and add more peppermint or sweetener if you like.
  2. Pour mixture into your ice cream maker and follow the manufacturer's directions.
  3. When firm, stir the chocolate pieces in by hand.
  4. Serve immediately, or store in freezer for later.
  5. If frozen, leave on counter to soften for 20 minutes before serving.
Notes
You may substitute equal amounts half and half and cream for the coconut milk.
The spinach is for green color and can not be tasted.
I use a few drops peppermint essential oil instead of peppermint extract.
The gelatin helps to keep the ice cream soft.

This dairy-free Mint Chocolate Chip Ice Cream never lasts long, and no one ever figures out there are healthy ingredients within!

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Patriotic Parfait

This patriotic parfait is a great addition to your 4th of July party. You can make it ahead of time and store in the fridge.

red white and blue parfait

The recipe below makes two parfaits.

Patriotic Parfait
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • (2) boxes of red jello (I used raspberry, but cherry and black cherry work well too)
  • (2) boxes of white chocolate pudding
  • (4) cups of cold milk (do not use soy as it will not set)
  • Whipped cream (or you can top with fresh blueberries)
Instructions
  1. Prepare your jello according to directions.
  2. Set aside.
  3. Lightly spray the inside of your parfait glass with vegetable oil.
  4. Pour in ¾-1 cup of jello (depending on what size dish you have) into each of your parfait dishes. Place in fridge for at least an hour, or until firm.
  5. Prepare your pudding according to directions.
  6. Immediately pour in ¾-1 cup of pudding into each parfait glass.
  7. Allow to set for at least 2 hours.
  8. Pour in red jello.
  9. Let set for another hour.
  10. Top with a dollop of whipped cream and serve!

Add the pudding to the top of your first layer that has already set in the fridge.

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Add your last layer of red jello. So pretty!

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No-Bake Paleo Brownies

Easy to throw together and totally delicious, your kids don't need to know that these no-bake paleo brownies are good for them! They are a quick solution for any snack time.By contributing writer Tessa

Easy to throw together and totally delicious, your kids don’t need to know that these no-bake paleo brownies are good for them! They are a quick solution for any snack time, and we sometimes double the frosting for an extra treat.

Easy to throw together and totally delicious, your kids don't need to know that these no-bake paleo brownies are good for them! They are a quick solution for any snack time.

Paleo No Bake Brownies
Serves: 12
 
Ingredients
Brownies
  • 3 cups toasted pecans (or almonds or walnuts or a mix of any of those 3)
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 8 ounces soft Medjool dates, pitted
Frosting
  • This makes a thin amount, double for more frosting goodness!
  • 1 cup chocolate chips
  • 2 tablespoons coconut oil or butter
  • 2 tablespoons any milk
  • ⅛ teaspoon sea salt, optional
Instructions
  1. In the bowl of a food processor, pulse the nuts, cocoa powder, and sea salt until they are flour-like. Not too long, or it will turn into nut butter!
  2. Add in pitted dates and vanilla and process until dates are fully incorporated and no large pieces remain.
  3. Press into an 8 x 8 inch pan lined with waxed paper for easy removal.
  4. Prepare the frosting by gently melting all ingredients together. I usually use a microwave, about 60-90 seconds, then stir until everything fully melts. Only add time if it needs it! Heat chocolate too hot, and it will 'seize' and turn stiff. Warming gently on the stove also works.
Notes
I prefer toasted pecans, but almonds and walnuts are also good options.

Easy to throw together and totally delicious, your kids don't need to know that these no-bake paleo brownies are good for them! They are a quick solution for any snack time.

You might also like…

This post may contain a link to an affiliate. See my disclosure policy for more information.

Ice Cream Sundae Cupcakes

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

You could use red, white, and blue sprinkles and patriotic cupcake liners for a 4th of July theme.

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

Ice Cream Sundae Cupcakes
Serves: Makes 18 regular sized cupcakes or 12 jumbo
 
Ingredients
Yellow Cupcakes
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1¼ cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup milk
Fluffy Marshmallow Icing & Decorating
  • 1 cup (2 sticks) butter, softened at room temperature
  • 13-ounce jar Marshmallow fluff
  • 4 cups powdered sugar
  • ½ teaspoon vanilla extract
  • Multi-colored nonpareil sprinkles
  • Optional: maraschino cherries and/or large bubblegum balls
Instructions
Cupcakes
  1. Preheat oven to 350° F and grease muffin pans or line pan with paper cups.
  2. In a medium bowl, combine the flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, add the butter and sugar. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy (about 3 minutes).
  4. Add the eggs to the creamed butter, one at a time. Mix well after each addition.
  5. Stir in the vanilla.
  6. Using a mixer on low speed, add half of the flour and then half of the milk. Mix until well incorporated. Repeat with the remaining flour and milk.
  7. Fill each muffin cup ⅔ full and bake for 20 - 22 minutes or until golden brown and an inserted toothpick comes out clean.
  8. Let cool in pan for 5 minutes then transfer cupcakes to a wire rack to complete cooling process. Frost with icing when completely cooled.
Icing & Decorating
  1. In a medium mixing bowl, add the softened butter and vanilla. Mix with an electric mixer on medium speed until blended.
  2. Add the powdered sugar, 1 cup at a time, and mix on medium speed until the frosting becomes light and creamy.
  3. Add the marshmallow creme and mix until well incorporated.
  4. With a Wilton icing tip (I used size 1A), frost each cupcake.
  5. Shake the nonpareil sprinkles on top of each cupcake, covering the marshmallow icing completely.
  6. Top each cupcake off with a maraschino cherry or bubble gum ball.

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

You might also like…

 

This post may contain a link to an affiliate. See my disclosure policy for more information.