Chocolate Mint Ice Cream Hearts

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September 7, 2016

Recipe by Nicole Joy Inspire



1 cup almonds

2 Tbs cacao powder

1 Tbs chia seeds

2 Tbs rice syrup

2 Tbs coconut oil

3 drops peppermint oil


1 cups cashews (soaked overnight) rinsed well

1 1/2 Tbs coconut oil

½ cup coconut water + extra

2 Tbs rice syrup

4-6 drops essential peppermint oil (therapeutic grade)


50g cacao butter

1 heaped tbs cacao powder

2 tbs rice syrup



1Process the nuts + the cacao powder until crumbly. Add remaining ingredients until well combined and adjust sweetener if necessary. Pinch the mixture together between your fingers if it holds it's shape it's the right consistency. If not, add cold water, 1 tbs at a time until the desired consistency is achieved. Firmly press the mixture into the bases of a 6 heart mould tray and place in the freezer while you prepare the filling.


1Blend all ingredients, starting with ½ cup coconut water, till smooth. Stop and scrape the sides of the blender regularly to allow for a well combined mixture. Slowly add the extra coconut water until the entire mixture is smooth and churning consistently. Taste. Sweet enough? Enough peppermint? Adjust if desired.

2Remove the prepared bases from the freezer and pour the peppermint cream evenly into each one. Return to the freezer for 6-8 hours or overnight for best results. Remove hearts from mould when frozen through (this will make it simple to do) and top with chocolate topping before serving.

Chocolate Topping

1Melt cacao butter over low heat. Add cacao powder + whisk in syrup to taste. (Important to use a whisk to properly combine the syrup and thin chocolate mixture) You could also add a few extra drop of peppermint oil too. Cover the tops of the ice cream hearts and just try to stop at one!


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