Made with frozen cauliflower and naturally sweetened with dates, no one would ever guess this mint chocolate chip ice cream is actually good for you! (vegan, gluten-free, soy-free)

Aaaaannnd we’re back with another sneaky Ninja Creami recipe! This one came requested by my 5-year old who is obsessed with mint chocolate chip ice cream. Little does he know, he is getting a serving of vegetables, healthy fats, fiber(!) and protein with his dessert. MUAHAHAHA.

Kids are amazing, man. They will be super sick, barely wanting to touch any kind of food, but you put a slice of cake in front of them? It is ON. Like, what? I don’t get it. But I digress.

Regardless of whether you want to sneak veggies into your kid’s dessert (or your own) I guarantee you that everyone will love this healthier version of mint chocolate chip ice cream. The texture is rich and creamy and the flavor is just the right amount of sweet. Let me show how easy it is to make!

Healthy Mint Chocolate Chip Ice Cream Ingredients

  • Cauliflower– I use riced cauliflower to help the blender break it down easier but regular frozen cauliflower will work the same.
  • Medjool Dates– You can sub a few tablespoons of liquid sweetener, if you prefer. Just be sure to taste test it before freezing and adjust accordingly.
  • Cashews or Walnuts- These are essential for a creamy texture. Cashews create the best texture but I like to use a mixture of both cashews and walnuts for healthy fats.
  • Dairy-free Milk-I like unsweetened soy milk for extra protein. If you’re milk is sweetened, you may want to cut back on the amount of dates.
  • Pure Maple Syrup-Adds a hint more sweetness but can be omitted, if preferred.
  • Peppermint Extract- Start with 1/2 teaspoon and see if you prefer more.
  • Spirulina-We’re only using a touch for a light green color. You can leave it out if you like.
  • Protein Powder- Helps thicken the ice cream while adding protein. I prefer to use a combination of unflavored and vanilla as I find vanilla on its own to be overpowering. If you want to omit the protein powder, I would substitute with a few more tablespoons of cashews.
  • Salt– Add salt to your taste preferences. Start with a pinch and see if you prefer more.
  • Mini Chocolate Chips-Be sure to use dark chocolate chips for dairy-free version.

How to Make Healthy Mint Chocolate Chip Ice Cream

  1. Blend everything (minus chocolate chips) in a high speed blender.
  2. Transfer to Ninja Creami containers and freeze for 6-8 hours.
  3. Blend using the Ninja Creami on the light ice cream setting. If it comes out crumbly, add a splash of milk and blend again.
  4. Use Mix-in setting to blend in the mini chocolate chips.
  5. Serve immediately and enjoy!

DO YOU HAVE TO HAVE A HIGH SPEED BLENDER?

I haven’t tested it using a regular blender so I can’t guarantee results with a regular blender. That said, you can half the recipe and use a NutriBullet to blend one containers worth at a time.

MORE DAIRY-FREE NINJA CREAMI RECIPES TO TRY

Healthy Mint Chocolate Chip Ice Cream (Ninja Creami)

Made with frozen cauliflower and naturally sweetened with dates, no one would ever guess this mint chocolate chip ice cream is actually good for you!

Servings: 4 servings

  • 2 cups frozen cauliflower rice
  • 2 cups milk, I like soy milk for protein
  • ½ cup raw or roasted cashews, I like to use a mixture of walnuts and cashews
  • 4-5 Medjool dates, pitted
  • 2 tablespoons pure maple syrup
  • ½ teaspoon peppermint extract
  • ½ teaspoon spirulina, for green color; optional
  • 1 scoop vanilla protein powder, see notes for substitutions
  • salt to taste
  • ½ cup mini dark chocolate chips

  • In a high speed blender, combine the frozen cauliflower rice, milk, dates, maple syrup, peppermint extract, spirulina and vanilla protein powder. Blend until smooth and creamy. Add salt to taste.

  • Transfer to two Ninja Creami containers and freeze for at least 6 hours, or up to overnight.

  • When ready to serve, allow the container to sit out at room temperature for 15-20 minutes. This step will help it blend easier. If you forget to take it out, you may just have to blend it a few times to get a creamy texture.

  • Using the Ninja Creami, blend on the light ice cream setting. If it still looks powdery, add a small splash of milk and blend again.

  • Add ¼ cup mini chocolate chips to one container at a time then blend using the mix-in setting. Serve and enjoy!

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. The serving size is for 1/2 pint.
If you’d like to omit the protein powder, substitute with 1 additional tablespoon of cashews.

Calories: 320kcal, Carbohydrates: 41g, Protein: 14g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Cholesterol: 15mg, Sodium: 100mg, Potassium: 648mg, Fiber: 4g, Sugar: 23g, Vitamin A: 502IU, Vitamin C: 33mg, Calcium: 247mg, Iron: 2mg

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!