Creamy Vegan Mint Brownie Ice Cream

You’ll be able to tell that this mint ice cream is one of the creamiest and most delicious you’ve ever tasted. It’s also loaded with raw, chunky brownies. YES, brownie chunks. Here, no wimpy chips of chocolate. It’s also vegan and gluten-free.

Mint was my least favorite flavor, and that included desserts. Mint belongs in toothpaste and fluoride. It has no place near my ice cream.

Then, at my aunt’s house one evening, I was given a chocolate cake, and the only ice cream available was a mint chip. OK, fine. Suppose that’s your only option. I was in a desperate situation.

This ice cream is loosely based on my Chai Ice Cream. (Which, by the way, has a Video. You’ve seen it. ).

Cashews are the base of this dessert, making it thick and creamy. Coconut milk creates a velvety texture that pairs well with fresh Mint.

You’re in luck if you like Mint. This ice cream is minty because it comes from fresh mint leaves and an extract of peppermint. I’m not a fool.

This is the simplest raw chocolate recipe that you can make. Dates, nuts (I like a mixture of almonds and walnuts), and cocoa or cacao powder (although it’s not technically raw).

It’s easy to make a brownie brick by mixing all the ingredients. Then, form it into a small block and chill it while your soft serve ice cream is getting all soft. It’s important not to eat the whole thing.

If you don’t want to, then add only what you need. The brownies are a nice touch, but I prefer the brownies to be the main focus. The brownie bricks will be left over for me to snack on for the rest of the day. ).


Ice Cream

  • Half a cup of fresh Mint, divided
  • Cashews: 1 1/2 cups (soaked in water for 8 hours and then drained).
  • Full-fat coconut cream (or any other non-dairy dairy milk; full-fat coconut is best).
  • 1 – 2 tsp extract of peppermint (depending on the mintiness you prefer)
  • 1/4 cup cane sugar
  • 1/4 cup maple syrup or agave nectar (or honey, if you’re not vegan).
  • 3 Tbsp coconut oil (melted)
  • One tsp vanilla extract (optional)

The Raw Brownie

  • One cup of pitted dates (if they are dry, soak them for 10 minutes in warm water to plump them up and then drain).
  • 1 1/4 cups raw nuts (I used almonds and walnuts in a mixture)
  • If you want to make it raw, use 1/3 cup cacao OR cocoa (though cocoa makes the recipe not raw).


  • Set your churning dish in the freezer to chill the night before. Cashews should be soaked the night before or at least for 4-6 hours.
  • Optional Step: When you are ready to make ice cream, steep HALF of your mint leaves in coconut milk. Add the mint leaves to the coconut milk in a small pan and bring to a simmer. Then, turn the heat down to low. Use a wooden muddler or spoon to puncture the leaves of Mint so that they infuse the coconut milk. Continue on low heat for 15 minutes. Then, please turn off the heat and allow it to cool. Pour the coconut milk into a blender and strain the Mint using a fine mesh sieve. If you don’t want to do this, add the coconut milk and fresh Mint straight into the Blender. It will not be as strong in flavor, but still delicious.
  • Blend the remaining ingredients (including DRAINED Cashews) and remaining fresh Mint (vanilla is optional). If you have it, use “liquify” to make it creamy and smooth. Adjust sweetness/mintiness as necessary.
  • Pour the mixture into your ice cream maker and stir according to the manufacturer’s instructions. It should take about 45 minutes. It should look like a thick, soft serve.
  • As you churn, process dates in your food processing until only small bits are left. It will form into a ball. Remove and set aside.
  • Process dates, cocoa powder, or cacao powder until well combined. Add back nuts and process again until only small pieces remain.
  • Use your hands to shape the “bricks” into a plastic wrap or parchment sheet. Set in the freezer to chill.
  • When the ice cream is finished churning, add chunks of brownie to the ice cream. About 3/4 of the brownie was used.
  • Transfer the ice cream into a container that can be frozen, wrap it in plastic, and then freeze for at least six hours or overnight. The ice cream can be kept in the freezer for up to a week. However, it is best eaten fresh.
  • Let the frozen food soften on the counter by 10-15 minutes before serving.

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