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  • Chocolate Mint Ice Cream Pie (grain-free and dairy-free) Posted March 16, 2013 | Tags: almond flour, coconut flour, grain free, Paleo, paleo shamrock pie, refined sugar free, shamrock pie, soy free, thin mint pie, vegetarian

    9



    I am finally back from my Hawaiian vacation and I am so excited to get back in my kitchen and my routine. Instead of bringing back island-inspired recipes I am starting with this Chocolate Mint Ice Cream Pie, hoping that it makes it in time for Saint Patrick’s days. I do have a few Hawaii-inspired recipes in mind and in the next few days I am going to be experimenting with them. What is your favorite Hawaiian/tropical dish?

    A few ingredients on the list are optional. The spinach gives it a darker green color without really changing the taste, the avocado makes it creamier, and the peppermint extract gives it a stronger mint taste, but you can omit any of these ingredients and the recipe will still work. You can either make your own chocolate chips or buy a good quality kind. I like Enjoy Life chocolate chips because they are dairy-free and soy-free (See link at the bottom of the recipe)

    If you are looking for a nut-free crust use the crust I used for my pumping cheese cake and add cacao powder to it. For other dessert ideas try my strawberry rhubarb pie, chocolate chip cookies or apple-fig crumble

    Ingredients For The Crust:

    2 ½ cups of almond flour

    1/2  cup of unsweetened cacao powder

    ¼ cup of coconut oil

    ¼ cup of coconut flour

    ¼ cup of honey

    1 egg

    ½ tsp of baking soda

     

    Ingredients For The Ice Cream:

    28 ounces of full fat canned or homemade coconut milk

    1 cup of loosely packed fresh mint leaves

    ½ cup of mashed avocado

    1 cup of Enjoy life chocolate chips or homemade chocolate chips (See recipe below)

    Sweetener to taste (I used ¼ cup of raw honey and 20 drops of liquid stevia

    Optional ingredients: 1 cup of loosely packed spinach leaves (for a greener color), ½ tsp of peppermint extract (for a stronger mint taste)

    Preparation:

    • Preheat oven to 350 degrees Fahrenheit.
    • Using a food processor combine all the ingredients for the crust and run until fine crumbs are formed.
    • Pressing the dough down with your fingers, line the inside of a pie crust.
    • Bake for 15 minutes, allow to cool down and refrigerate.
    • Using a blender combine all the ingredients for the ice cream together, except the chocolate chips.
    • Put the mixture in an ice cream maker and follow the manufacturer’s instructions.
    • When the ice cream is done add ¾ cups chocolate chips and run the ice cream machine for one more minute to mix in the chips.
    • Pour the ice cream inside the cold pie crust and using a spatula or the back of a spoon press it down into the mold and flatten the top.
    • Melt the remaining chocolate chips and  pour over the ice cream pie to decorate (optional).
    • Freeze the pie for at least an hour before serving, depending on your freezer temperature you may have to let the pie thaw 5-10 minutes before cutting

    Optional Homemade chocolate chips

    ½ cup of coconut oil

    ¼ cup of cacao butter

    1/3 cup of unsweetened cocoa powder or raw cacao powder

    Sweetener to taste ( I used 2 tbsp of raw honey and  5 drops of liquid stevia)

     

    Preparation:

    • Gently melt all the ingredients together.
    • Pour the fixture over a parchment paper lined plate.
    • Freeze until the chocolate is hard and cut into small cubes.

    Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

    9 Comments

    • Chocolate Mint Ice Cream Pie (grain-free and dairy-free) | Paleo Digest March 16, 2013 at 12:46 pm

      […] Pure Pantry / Posted on: March 16, 2013 My Pure Pantry – I am finally back from my Hawaiian vacation and I am so excited to get back in my kitchen […]

      Reply

    • Nicole March 16, 2013 at 7:00 pm

      Looked like an idea til I saw I needed an ice cream maker 🙁

      Reply

    • gusdizzy March 16, 2013 at 10:12 pm

      If you don’t have an ice-cream maker you can still make it using a bowl filled with salty water and ice. Place a metal bowl with the ice-cream mix in the other bowl and stir every so often to make the ice-cream. My mother used to just place it in the freezer instead of the ice water.

      Reply

    • Kelly July 11, 2013 at 10:14 pm

      This looks so very good!.

      Reply

    • Pina Colada Ice Cream (Dairy-Free) - Edible Harmony July 14, 2013 at 10:30 pm

      […] other frozen treats, try my one ingredient banana ice cream, chocolate mint ice cream pie, pumpkin ice cream, or Cardamom Roasted Figs Over Vanilla Dairy-Free Ice […]

      Reply

    • 40 Real Food Ice Cream Recipes, Popsicles & Other Icy Treats December 14, 2013 at 4:55 pm

      […] Chocolate Mint Ice Cream Pie from Edible Harmony […]

      Reply

    • Primal Strawberry Cheesecake with Hazelnut Crust - Edible Harmony January 27, 2014 at 12:00 am

      […] other pie ideas try my strawberry rhubarb pie, mint chocolate ice cream pie, pumping […]

      Reply

    • Natalie January 27, 2014 at 3:33 am

      This looks amazing!!

      Reply

    • Paleo Chocolate Mint Chip Ice Cream Pie | The Best Paleo Recipes September 27, 2015 at 2:57 pm

      […] Chocolate Mint Ice Cream Pie (grain-free and dairy-free) – Edible Harmony […]

      Reply

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