Mint Chocolate Chip Creamsicles

Just a couple of more weeks and I am off to Wisconsin! My family and I have made the trip up North the past three years, and I am looking forward to this year’s trip more than ever. I love the outdoors but sadly I haven’t been out much this summer :/ However, the Wisconsin trip means I will be outdoors every day for an entire week! Minus driving there and back and stopping in Chicago for a yummy meal at our favorite raw food restaurant, I will make a point to spend every waking moment in the beautiful outdoors. God’s creation is meant to be enjoyed and to keep us in awe of Him. Maybe that’s why I wouldn’t mind living in the outdoors for a year.

In previous years we tended to stick around the city, and even though Madison (the capitol for anyone who didn’t know) is smack dab in the middle of two huge lakes, I’m hoping to venture out into the wild…well not really the wild, but a state park would work! I really want to go rock climbing, but from what I’ve heard you’re on your own as far as equipment goes. That’s where I run into some problems. First, I live in one flat state, so outdoor rock climbing is not something people do around here. Secondly, I don’t have any money to buy rock climbing gear. Anyway, one day I will climb a genuine God-made rock. Until then, my brother and I are planning to go to the local indoor climbing facility to get some practice.


On to the recipe! Don’t those just look deeevine?! I won’t go into too many details quite yet, but I’ve been on a feasting fast (I made it up) for the past five days. So these cool creamsicles look pretty tastey right about now. Like the strawberry ice cream, these perfect-for-summer treats are very easy to make and guilt free. I’ll say with just about any raw food dessert, I could eat this for breakfast and not feel bad (guilty/sick). For anyone who is not a huge fan of coconut, no fear, the mint extract masks the coconut flavor.

Mint Chocolate Chip Creamsicles
3 c coconut milk fat
1/2 c honey
3 t mint extract
1/4 t spirulina
1/2 c cacao nibs

Scrape the fat off the top of three refrigerated cans of coconut milk. Blend all ingredients together except for the cacao nibs. Then add the cacao nibs and pulse a few times. Freeze in popsicle molds or shot glasses. I used my great grandmother’s silverware instead of popsicle sticks. I think the silverware is my favorite styling prop!

Next week: almond butter and strawberry jam sandwich.

32 Responses to Mint Chocolate Chip Creamsicles

  1. Hannah! Those have to be the cutest creamsicles I’ve ever seen! Those spoons are amazing! I keep meaning to tell you how much I’ve enjoyed seeing your creative recipes come to life in your lovely photos. Keep it up, please! :)

  2. I’m kind of a huge fan of cacao paired with something else. Cacao and mint, cacao and raspberry, cacao and almond, etc. I’m pretty much a cacao nut (or bean). Thanks for the comment, come back again!

  3. I absolutely love the use of your Great Grandmother’s spoons as icicle sticks, sooo classy. I can imagine serving those as a canape at some posh party! Lovely.

    One of my boys adores choc mint ice cream so I’ll be sure to make these when Summer comes around. Thanks for sharing!

  4. Those are so cute! I love that you used spoons for them. Awesome idea, I’m going to start doing that, the plastic sticks always get broken at our house. And I just got some cacao nibs so I can’t wait to try them out. I bet the creamy coconut milk is perfect with them, plus chocolate mint is my favorite ice cream combo :D

  5. Oh, those look absolutely wonderful. We will definitely try these or at least something really close! The spoons add such a delightful touch as well.

    Your trip is coming up fast. How exciting!

    Mrs. Brookshire (not Breezy :) )

  6. Wonderful site! I seriously enjoy how it is definitely fast for our eye along with the specifics is well crafted. We are pondering buying and selling websites may be notified as the brand-new submit has been given. I’ve subscribed in your feed which usually should preferably do just as well! Possess a wonderful working day!

  7. Allison: It’s the fat off the top of the full fat coconut milk :) You can use the whole can, but for extra creamy ice cream just use the fat off the top.

  8. This looks so yummy, the strawberry ice cream too! Only problem, I’m allergic to honey. Do you have any suggestions for a substitute?

  9. Linda: You can use any liquid sweetener you like. Agave, maple syrup, coconut syrup, date syrup, or anything else out there…and that’s still healthy of course :)

  10. what is spirulina?? I have been spending millions of dollars to buy the small pints of coconut milk ice cream and decided I need to make it myself!!

  11. Hello,

    I’m from England and I’d love to try this reciepe, but I’m a bit confused by how you’re measuring your ingredients. Does the little ‘c’ mean cups?

    Hope that’s not too annoying a question!

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