Rating5/5 (from 2 ratings)5
YieldMakes around 3-4 cups
1 cup Raw Coconut Butter (I used Artisana), Melt under warm running water
2 Very Ripe Bananas, Mash
¾ cup Raw Cacao Powder
1 Young Thai Coconut (only the "milk")
½ cup Raw Amber Agave Nectar
Peppermint Oil -- to taste..i used a lot!
Start with the coconut butter. I had just bought a fresh jar, so I ran it under warm water for several minutes. The whole jar doesn’t have to melt…just enough to get about 1 cup. Pour melted coconut butter into small-medium sized bowl. In seperate bowl, mash two ripe bananas. Put bananas in mixing bowl with coconut butter. Then proceed to add cacao powder. I then added the agave nectar, to taste, really…but I estimate it to be around 1/2 cup. Then I poured in the coconut milk, to thin out the “batter”. I finished by adding the peppermint oil to taste. Since I just bought an ice cream maker, I put the mix in the ice cream maker, and wait til it’s done. However, if you do not own an ice cream maker, have no fear! Just put the mix in a container…put it in the freezer. Stir mix every 30 minutes or so until desired consistency :) Enjoy!
Mine is still freezing, but the “batter” alone was just so so amazing, tasted just like Thin Mint girl scout cookies!!
**note, the picture is not my own. I imagine the finished product to be that texture/color… I’ll definitely have pictures when it’s done!!
Meganthevegan's ThoughtsBy meganthevegan
Tastes just like Thin Mint Girl Scout cookies..I swear.
This ice cream incorporates the refreshing mouth-cooling peppermint, and rich rich cacao-chocolate…an awesome treat for anytime and for always!!
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