Mint Chip Ice Cream Pops

On warmer days, I find myself nostalgic for the creamy mint sweets of yesteryear. Craving after-dinner mints, smooth and melty nonpareils, peppermint patties, and mint chip ice cream until the heat breaks.

With spring edging closer to summer, a recent string of warm days inspired these ice cream pops: bringing together the flavors of chocolate and creamy mint.

These ice cream pops feature a dairy-free, melty mint base while the cacao nibs give just the right amount of crunch. A delicious way to cool down as the days heat up!

This recipe is quick to assemble but takes time to set. No patience? (Me neither.) Make the pops at night and allow them to set while you sleep!

A few quick notes before you whip these up:

• The number of pops it makes depends on the capacity of your pop molds. This recipe yields one pint (= 16 oz = 2 cups) of ice cream. The molds I use have a 2 oz (¹⁄₄ cup) capacity per pop, so this recipe yields 8 pops with these molds.
• No pop molds? Feel free to set as a single batch of no-churn ice cream in a freezer safe glass container or in a small loaf pan lined with parchment.
• Be sure to read cashew soaking instructions in recipe notes.
• Make sure all ingredients are at room temperature before starting. Cold ingredients will make the ice cream too thick to pour.

Nut free options:

• In place of cashews, substitute with seeds (hemp, pumpkin, sunflower, etc). Just keep in mind that the color and flavor might change slightly depending on seeds used.
• Sub almond milk with plant milk of choice.

If you love all things mint and chocolate, you might also enjoy these treats: raw chocolate mint slices, mint chocolates, double chocolate mint cookies, or this delectable grasshopper ice cream pie.

Mint Chip Ice Cream Pops

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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.

• 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

Ingredients

Ice Cream Base:

• 1 cup raw cashews, pre-soaked and strained*
• ½ cup unsweetened almond milk
• ½ cup maple syrup
• ½ cup cacao butter, melted
• 1 tbsp pure vanilla extract
• 1 ½ tsp mint extract
• ¼-½ teaspoon salt, to taste
• ¼ tsp spirulina powder
• ¼ tsp turmeric powder

Stir in:

• 3 tbsp cacao nibs

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Instructions

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!

Notes

*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.