Healthy Homemade Mint Chocolate Chip Ice Cream

This homemade mint chocolate chip ice cream is a dessert I could eat every day!
Made with wholesome ingredients, higher in protein, and naturally sweetened with
a little maple syrup, it’s one of the most refreshing, delicious healthy
desserts! This ice cream is easy to make and can be made in a Ninja Creami, ice
cream machine, or without an ice cream maker (in a blender!). Its dairy-free,
vegan, gluten-free, paleo, and refined sugar-free!

Servings: 1

Author:

Prep Time
5 minutes

Total Time
5 minutes

Course:

Appetizer Dessert Snack

Cuisine:

American

Keywords:

paleo ice cream vegan ice cream Ninja Creami recipes high protein ice cream mint chocolate chip ninja creami mint chocolate ice cream paleo ninja creami vegan ninja creami

Instructions

1 Note: this recipe makes 1 serving. Feel free to double or triple it for larger
batches!
2 This is my preferred way to make this recipe as it turns out SO perfectly
creamy. Blend the ingredients together in a blender, then pour into a Creami
container, place the lid on, and freeze for 6-8 hours until COMPLETELY solid. I
usually let mine freeze over-night. Remove the lid, then place it in the Creami
and use the “lite ice cream” setting on full. I like to use the re-spin setting
after this. Then use a spoon to make a well in the center and add the chocolate
chips and/or cookies. Use the “mix-in” feature to give it a spin. Enjoy!
3 Place the ice cream bowl in the freezer the night before you want to make the
ice cream. Blend everything in the blender. Turn the ice cream machine on and
follow your ice cream machines directions! Typically you place the frozen bowl
onto it, turn it on, then pour in the ice cream liquid and let it do it's thing!
4 I don't love this method, but it still works out great! Simply blend everything
together, fold in the mix-ins, then pour the ice cream into a large ice cube
mold. Freeze the cubes. When ready to eat, let the cubes sit at room temperature
for 10 minutes or so. Then add to a blender and blend until smooth. I like to
use a blender with a tamper so you can push the ice cream cubes into the blades
while it's running.
5 Fold in your favorite mix-ins after (the cookies, etc!).
6 Mix together all of the ingredients. I like to whip mine up in the food
processor to make it even easier, until the dough forms a ball.
7 Remove the dough onto a parchment paper-lined cookie sheet. Use a cookie scoop
to drop dough balls onto the cookie sheet. Flatten them with your palm until
they're about 1/4" thick. Place the cookie sheet in the freezer for 15 minutes.
8 Preheat the oven to 350F while the cookies chill. Once they've chilled, bake for
7 to 8 minutes or until the cookies are dry to the touch. Allow them to cool
completely on the cookie sheet before removing – they'll get crunchier as they
set. Use to crumble over your ice cream!

Healthy Homemade Mint Chocolate Chip Ice Cream

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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