Mint Chocolate Chunk Ice Cream


Everyone loves an ice-cream treat from time to time.  It's OK to enjoy this without feeling guilty. Enjoy it even more by creating your own beautiful dairy-free ice cream, like this one!


Chocolate Chunks

  • 4 tbsp maple syrup
  • 2 tbsp cacao powder (optional: Food Matters Superfood Chocolate)
  • 2 tbsp coconut oil
  • 1 tbsp water

What To Do:

  1. Melt the coconut oil and then stir all the ingredients together, adding water as needed to get it nice and smooth.
  2. Pour onto a plate and put in the freezer until solid. Chop into chunks and leave in the fridge.
  3. Make extra for crumbling on top.

Ice Cream

  • 1 cup fresh young coconut meat
  • 3/4 cup coconut water, as needed
  • 2 tbsp coconut oil
  • 1 cup cashews, pre-soaked for 3 hours in water then rinsed
  • 1/4 cup coconut sugar
  • 1/4 cup tightly packed mint leaves
  • 1/4 tsp spirulina powder (optional: Food Matters Super Greens )

What To Do:

  1. Blend everything together, adding coconut water as needed. You want to have a thick consistency.
  2. Stir in the chocolate chunks by hand
  3. Pour into an ice  cream maker and follow its instructions OR pour into a container and place in the freezer, taking it out and stirring every 30 minutes until you get ice cream.


  • Use coconut butter instead of coconut oil
  • Use water instead of coconut water
  • Use dried coconut meat instead of fresh coconut meat
  • Use avocado instead of cashews
  • Use 1 can of coconut milk instead coconut meat, coconut water and coconut oil.

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