One of the hardest parts about living sugar-free is finding treats that aren’t loaded with one form or sugar or another. It was this very problem that has inspired me on a quest to create delicious and special treats that are completely free of added natural and artificial sugars.

Because here’s the thing – everywhere I look on the web, I come across sugar-free this and sugar-free that,  but a quick look over the recipe actually shows either maple syrup (which is just sugar people!) or fake artificial sweeteners which are no better for our health.

So, in hopes of creating an actual healthy and sugar-free version of my absolute favorite ice cream, I’ve discovered how easy it was to create almost any flavor from coconut milk and banana! I hope you enjoy this week’s recipe as much as I do.

It just so happens that last night I was visiting with my family and out came the ice cream cones and the chocolate chip mint sugar cream (that’s really what it should be called). Sure, I was tempted for a moment but then I realized that I have this amazing recipe that I love and I can make any time that I really want. Temptation averted! 


Chocolate Mint Coconut “Ice Cream”

  • 1 can full-fat organic coconut milk
  • 1/2 ripe banana
  • 1 tsp mint extract
  • 1/4 cup fresh mint leaves (I use chocolate mint)
  • 2 Tbsp coconut oil
  • 1/4 cup cacao nibs
  • Optional: 1 tsp vanilla extract


  1. Combine the coconut milk, banana, mint, mint extract and coconut oil in a blender. Blend on high for 1 minute until smooth and well combined.
  2. Line a 9′ x 9′ baking pan/dish with parchment paper folding the sides up to prevent any coconut liquid from “running” away.
  3. Pour the coconut ice cream onto the dish and place it in the freezer for at least 2-3 hours to harden.
  4. Once it’s frozen, remove and break it into chunks with your hands. Place the chunks into a food processor. Process the “ice cream” until it becomes a creamy consistency.
  5. Transfer it to a medium bowl and stir in the cacao nibs. Mix well and dish out into 4 bowls. Serve topped with fresh mint.
  6. Store any leftovers in a thin layer in the freezer. When you re-blend leftovers, the cacao nibs will blend up too. I recommend eating it fresh for best results.


  • You can use more banana to increase the sweetness. To make this recipe truly sugar-free, you’ll remove the banana altogether.
  • Other options to add creaminess into your ice cream: 1 cup raw cashews soaked overnight or 1/2 of a ripe avocado.
  • Depending on how minty you want your ice cream, you can play around with the mint extract and mint leaves


Love & Real Food,