Vegan, Keto Mint Chocolate Chip Ice Cream (You have to try this!)

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Vegan, Keto Mint Chocolate Chip Ice Cream (You have to try this!)

I love ice cream. I grew up eating ice cream every night, completely oblivious to the negative health side effects. Now, I am well aware, so I no longer touch traditional ice cream.

Recently, I purchased a food processor and I’ve been getting pretty creative with it, making all sorts of protein bars and ice cream.

So today I’d like to share a delicious, vegan, ketogenic, ice cream recipe that tastes better than anything you’d find in a store (and it’s super healthy, of course!). This stuff is unbelievably filling and it complies with my LIFE Diet.

Prep time: 10 minutes

Chill time: 2 hours

Meet your ingredients

How to make it

  1. Pour the coconut milk, Swerve, cacao powder, and half of the chocolate bar into a saucepan. Use medium heat and whisk until the mix is blended (just 2-3 minutes).

  2. Pour the mix into your food processor. Add the avocados, vanilla extract and mint.

  3. Blend until smooth. Then pour the mixture into a container, preferably glass (f**k plastic! Most Plastic Products Release Estrogenic Chemicals).

  4. Once in the container, add the chopped chocolate that you set aside earlier and mix it in.

  5. Cover the container and place in…

    • The fridge for soft-serve ice cream (at least 2 hours)

    • The freezer for firmer ice cream (at least 2 hours)

  6. Enjoy 🙂

You may have questioned one of the ingredients… “avocados?!?”

Yes, avocados! Your ice cream won’t taste anything like an avocado – they are just included to produce a creamy, rich texture.

Also, don’t be afraid to mix it up! Get creative! Make ice creams with green bananas, shredded coconut, almonds, macadamia nuts, etc.


If you enjoyed this or found this particularly helpful, then subscribe for more, share with friends and family (it means the world when you share!), and connect with me on social media!

To maximizing health,

Jordan Paris, NASM CPT

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