mint chocolate chip ice cream (vegan, gluten-free, grain free)

Mint Chip Ice Cream Pops

  • Author: Janel @ Unconventional Baker
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 mini pops (2 oz ea)
  • Category: Ice Cream
  • Method: no-bake, raw
  • Cuisine: dessert
  • Diet: Vegan


These refined sugar-free and vegan ice-cream pops feature a melty mint base while the cacao nibs give just the right amount of crunch.


Ice Cream Base:

Stir in:


Make sure all ingredients are at room temperature before starting**.

1) Blend all ice cream ingredients except cacao nibs in a high power blender until completely smooth.

2) Stir in cacao nibs.

3) For flat lay silicone pop molds, place mold on a small flat tray or cutting board and secure popsicle sticks into place. Divide and pour the mixture evenly between the mold cavities.

4) Place pops into the freezer for 5-6 hours to set.

5) To serve, carefully remove pops from mold and enjoy!


*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.

For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above).

**If you have cold items, they’ll make the mixture firm up too quickly in the blender / if your items are extremely hot, like the cacao butter, they’ll cook the sugar in the blender and make the mixture clump up. Room temp or very slightly warm is idea.