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Dairy-Free Mint Cacao Ice Cream Cups

featured in Dairy-Free Ice Cream Cups 4 Ways

Skip the dairy and cool off this summer with these adorable dairy-free ice cream cups. Perfect for kids and adults alike, make them for your next birthday party or as a sweet treat to end a BBQ!

Rachel Gaewski
Tasty Team
74% would make again
Total Time

2 hr 10 min

2 hr 10 min

Prep Time

5 minutes

5 min

Cook Time

1 hr 20 min

1 hr 20 min

Dairy-Free Mint Cacao Ice Cream Cups
Total Time

2 hr 10 min

2 hr 10 min

Prep Time

5 minutes

5 min

Cook Time

1 hr 20 min

1 hr 20 min

Ingredients

for 12 servings

  • 14 oz full fat coconut milk (415 mL), room temperature
  • ⅓ cup sugar (65 g)
  • ½ cup fresh baby spinach (15 g), loosely packed
  • ½ teaspoon peppermint extract
  • 14 oz coconut cream (415 mL), chilled
  • 1 tablespoon refined coconut oil, melted
  • ⅓ cup cacao nibs (30 g), plus more for garnish

Nutrition Info

  • Calories 259
  • Fat 25g
  • Carbs 10g
  • Fiber 0g
  • Sugar 37g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Line a 12-cup muffin tin with paper liners.
  2. In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20–25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes.
  3. Once cooled, transfer the coconut milk mixture to a high-speed blender and add the spinach and mint extract. Blend on high speed for 30–60 seconds, until the spinach is completely broken down and the mixture has a minty green hue.
  4. Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
  5. Add the spinach mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy. Fold in the cacao nibs.
  6. Distribute the mixture evenly between the prepared muffin cups. Top with more cacao nibs.
  7. Freeze the cups for 30–60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15–20 minutes to soften before serving.
  8. Enjoy!
  9. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Dairy-Free Mint Cacao Ice Cream Cups