Whole30 Fresh Mint Ice Cream
Indulge in the creamy, refreshing delight of Whole30 Fresh Mint Ice Cream—a dairy-free, refined sugar-free treat that’s as wholesome as it is delicious! Made with nutrient-rich full-fat coconut milk, raw cashews, and naturally sweetened with Medjool dates, this recipe combines luscious texture with the invigorating flavor of fresh mint leaves. Perfect for those on a Whole30, paleo, or vegan diet, this ice cream achieves its velvety consistency without the need for heavy cream or processed sugars. Whether churned to soft-serve perfection in an ice cream maker or frozen in layers for a scoopable treat, it's a guilt-free dessert that’s both simple and satisfying. Serve it after dinner or enjoy it as a midday pick-me-up on a warm afternoon—this frozen minty indulgence is sure to win you over!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Fresh mint leaves
- 1 cup Raw cashews
- 4 Medjool dates, pitted
- 1 teaspoon Vanilla extract
- 1 pinch Sea salt
Instructions
Begin by soaking the cashews: Place the raw cashews in a bowl and cover them with hot water. Let them soak for about 30 minutes to soften, then drain and rinse thoroughly.
In a blender, combine the soaked cashews, coconut milk, pitted Medjool dates, vanilla extract, and sea salt. Blend on high speed until you have a smooth and creamy mixture.
Add the fresh mint leaves to the blender and pulse just a few times until the mint is finely chopped and well incorporated. Be careful not to over-blend, as you want to keep some texture in the mint.
Once the mixture is well blended, taste and adjust sweetness if necessary by adding more dates one at a time, blending each time to incorporate.
Transfer the blended mixture into an ice cream maker following the manufacturer's instructions. Usually, this involves churning for about 20-25 minutes until the mixture has thickened to a soft-serve consistency.
If you don't have an ice cream maker, pour the mixture into a shallow container, cover, and freeze. Stir the mixture every 30 minutes for the first 2-3 hours to break up ice crystals and achieve a creamy texture.
Once the desired consistency is reached, serve the ice cream immediately for a soft-serve texture or transfer it to an airtight container and freeze for another 2-3 hours for a firmer texture.
Before serving, let the ice cream sit at room temperature for a few minutes to make it easier to scoop.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 27.9 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 21.8 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
