Chocolate Mint Ice Cream OMG!!!

I refuse to come to terms with the fact that the weather is slowly changing.  In the mean time, during this whole summer I have been without my ice cream maker and all of a sudden I had this strong urge to make ice cream…go figure!

I wasn’t about to wait around and sulk about this situation.  I was going to make ice cream come hell or high water.  This flavor was in honor of my chocoholic husband.




  • In a small bowl (I use a small bowl that could hold soup) soak dates until you are ready to put everything in the blender.
  • In a saucepan put 1 cup of water and 1 cup of unsweetened creamed coconut and gently stir on medium heat until creamed coconut is completely melted.
  • Right before it boils, turn off heat and add in the grass fed gelatin and whisk until it is completely dissolved.
  • Remove from sauce pan from heat.
  • Add in cacao powder and whisk in.
  • Add in vanilla and whisk.
  • Add in min extract and whisk.
  • In blender add the dates.
  • Add in the almond milk.
  • Add in the almond butter.
  • Add in the contents from the sauce pan and blend.
  • Pour into a container that can be put into the freezer.
  • Once frozen, let thaw for a few mins or put in microwave to soften up a bit.  SOOOO delicious.

Unsweetened Creamed Coconut/Water/Grass Fed Gelatin.



Everything in the Blender.


About to go into freezer.



What dreams are made of!

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