Chocolate Chip Mint Cheesecake Ice Cream (Dairy-Free)

I’ve reached a new level of desperate. Last night, realizing there was a jug-full of coconut milk in the fridge that needed to be used up, I became desperate to make some sort of ice cream. Our kitchen is being renovated and there isn’t a square foot of counter space, but the floor worked just fine. Many of my ingredients are packed up in boxes, but a bag of cacao nibs and my Saje Wellness Peppermint Essential Oil were accessible – the decision was made. I threw all my ingredients into the blender, and then remembered an old favourite dessert my mom used to make: Mint Chocolate Chip Cheesecake. It was omg-delicious, and I wondered if by adding lemon juice to my ice cream mixture I could recreate this flavour. It worked! Apparently it’s not for everyone (Darren didn’t love it)…but I think it’s amazing. Hope you agree!



1 c. soaked cashews
1 1/2 cans full fat coconut milk
1/2 c. maple syrup (add more or less depending on how sweet you like it)
15 shakes of Saje Wellness Peppermint Essential Oil
1/2 tsp sea salt
3 tbsp. lemon juice
1/2 – 3/4 c. cacao nibs



1. Add cashews, coconut milk, maple syrup, peppermint essential oil, sea salt and lemon juice to a high powered blender – puree until silky smooth.

2. Add mixture to ice cream maker and towards the end (a few minutes before you’ve reached desired consistency) add in cacao nibs. Enjoy!

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