Healthy Chocolate-Mint Ice Cream (No Machine Needed)

Hemp hearts, combined with avocado, make a rich, creamy vegan ice cream overflowing with healthy fats. This five minute chocolate-mint ice cream is begging to become part of your summer.   SONY DSC You know those moments in life you realize you’ve been caught in the act of an embarrassing mistake? You search your conscience for what to do.. you could deny your faux-pas and surrender to the blood rush waiting to make it’s way to your cheeks then slowly sink away from social contact until your ego’s recovered.. or you could suck it up, admit you messed up and laugh at yourself.  This is one of those moments. Except, I’m not laughing at me. In fact, if anyone is going to be laughed at it might be you, because you aren’t eating this ice cream. I really want to take credit for purposely designing a killer no-machine-needed vegan ice cream. I want to tell you I had some grand vision of a pile of chocolatey frozen hills dancing in my head as I threw in a dash of this and a pinch of that.

But, that would be a lie.

My real goal here was to make vegan fudgesicles that didn’t include coconut in any form (it’s been done) but after multiple attempts they just kept turning out too popsicle-like. Now don’t get me wrong, I like coconut. It’s delicious, extremely useful for baking in place of lard or shortening (uhh barf?) and it tends to act differently on health (in a good way) than other saturated fats. But, unlike the hundreds of claims made online, it isn’t a miracle food. 

One last attempt to convince myself this could be a fudgecicle and not the perfect ice cream it actually is.. ice cream on a stick, anyone? 

As I searched my mind for alternative plant sources of wow-ness that would make my ice pops into a river of velvet, it hit me– I already knew of an amazing little seed that would work perfectly, and doesn’t get nearly the attention it deserves.      Hemp!

I had a flashback to the first time I made my own hemp milk.. it was magical. So rich, so easy. I spent the entire night trying to stay away from the pitcher in the fridge as it called to me.. 
It also doesn’t hurt that hemp is basically the nutritional powerhouse.
3 Tablespoons of hemp hearts boasts:
10 grams of protein
30% Iron RDA
30% Zinc RDA
70% Magnesium RDA
110% Manganese RDA
10 grams of polyunsaturated fatty acids, in a beautiful omega 6:3 ratio    Oh yeah — it builds sustainable houses and cars too.. no big deal.  

Mixed up with my other favorite fat, avocado, and we have one heck of an easy ice cream ladies and gents! I’m going to add a disclaimer that if you hate avocado or aren’t used to eating plants (aka, aren’t vegan) then a coconut milk ice cream is probably more up your alley for dessert purposes but I’d still give this a try because it is so ridiculously healthy. For me and my hubby, we don’t taste the avocado at all because we’re used to eating plants 24/7. Over the past few weeks, it seems that the recipe getting the most love (unsurprisingly, this stuff is addicting) has been my five minute cashew maple fudge. Now that it’s finally feeling like summer, I figured it’s time to expand on the  idea and start a recipe series of five minute, no-bake desserts to get you through the rest of the season. Nobody wants to turn on their oven in summer when you don’t have to!

So let’s add this beautiful mistake to the list, shall we?   It’s time to spend five minutes giving this creamy, dreamy seed a chance to brighten up your summer.   

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Please see under the recipe for a picture tutorial on thawing the ice cream from tupperware.

Healthy Chocolate-Mint Ice Cream
Prep time: 
Cook time: 
Total time: 
Nutrition (per serving): Calories: 290 calories Fat: 16 grams Protein: 8 grams Fibre: 7 grams Iron: 25% RDA
  • Water - 1 Cup
  • Hemp Hearts - ½ Cup
  • Avocado - 1 Whole, Ripe (medium to large)
  • Cocoa Powder - 3 Tablespoons
  • Vanilla - 1 Teaspoon
  • Mint Extract - 1¼ Teaspoons
  • Agave or Maple Syrup* - ½ Cup (or more to taste, I don't like mine overly sweet)
  • Salt - Large Pinch
  1. Blend hemp and 1 cup of water until creamy in blender (blend at least 1 min).
  2. Add the avocado, blend until smooth, wiping down edges as needed (approx. 1-2 min). The texture at this point should be very velvety and light, almost foamy.
  3. Add the rest of ingredients, blend.
  4. Adjust syrup to taste.
  5. Freezing:
  6. Use large, shallow tupperware container(s). Line with parchment paper, spray with cooking oil.
  7. Divide contents evenly between containers, filling about an inch in depth in each.
  8. Cover with Tupperware lid, securing the parchment paper under the lid so it is off the top of the ice cream.
  9. Freeze about 3 hours, checking on it every hour or so and remove when it has reached the consistency of a soft ice cream.
  10. If you freeze too long and it's hardened or it becomes hard on edges, microwave 10-30 seconds (depending on how much of the ice cream is hard). Mix the ice cream and smooth out with back of spoon until it re-gains a soft texture (see pictures below). If you don't use a microwave, you can run the container under hot water until edges melt then follow the rest of the steps below.
  11. Top with chocolate chips, hemp hearts and, if you want a bit more sweetness, maple syrup!
*If you want to use table sugar, you can find a rough conversion here:

If you have frozen the ice cream too long (the edges or the entire thing are hard, not the texture of a soft ice cream):

1. Microwave 10-30 seconds (depending on how much is hardened.) SONY DSC

 After microwaving, edges are melting and top is firm but movable. 

2. Cut up ice cream into pieces.



3. Flip over the pieces on their tops.



4. Mix pieces until the texture starts to become softer and you can use the back of the spoon to flatten the ice cream and smooth it out.



5. Once it reaches your desired texture (somewhere between soft and hard ice cream), pour into bowl.



6. Enjoy!


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    • the humble plate says

      Thanks! It’s definitely easy :) I’m sure you could sub the extract although I couldn’t tell you the conversion.. I assume if you blend up the leaves first very finely then add it to the mixture to taste it would be okay, hopefully it doesn’t bring any other tastes with it.. but you could always up the amount of syrup in that case!

    • the humble plate says

      Thanks! It’s definitely free of basically every thing people might not like, how can you say no to avocado and hemp? Haha.

      I’ve been a fan of your blog for quite some time btw :)

    • the humble plate says

      Hi Rebecca,

      I don’t see why not! In fact, the texture from the popsicle molds was even better than in Tupperware, likely because more of the mixture was in contact with a cold surface for even cooling, so an ice cream maker would probably do this even better. Let me know how it turns out :)

  1. Meg says

    You are a genius! I can’t wait to try this. It’s been so long since I had ice cream without coconut milk that I can’t even remember.

    • the humble plate says

      Haha, hardly a genius just a lucky mishap! But I KNOW, I mean coconut is delish but it’s time for some variety!

    • the humble plate says

      Haha absolutely! They make amazing home-made milk too if you add a bit of vanilla and, optional, syrup. So easy to blend up.

  2. says

    This looks so good, but check out those nutritional stats! Pretty amazing for dessert!
    I love homemade hemp milk, especially as there’s no need to strain it.

    • the humble plate says

      Hemp and cocoa are definitely a power couple, if you can get 25% of your daily iron in ice cream, why wouldn’t you? Haha

    • the humble plate says

      Hi Kate,

      I’m not sure of the situation locally in Australia, here we can get them at most grocery stores and all health food stores.

      I did find this site you could order from ( :) If you don’t want to order, you could sub full fat coconut milk in it’s place and leave out the water too.

  3. cassandra says

    This looks divine. I’m allergic to bananas, which is what I use to make ice cream for my children, so I’m real excited to make this to eat myself! Thanks so much for sharing and for wonderful website.

  4. Marcia Keeth says

    Can hard wait to try this. A friend posted on Facebook, now I’m a new fan. I have been making vegan chocolate mousse with avocados for years. The original recipe called for dates, but I use dried cherries. It’s amazing. We have no mint on hand, and the market is too far away, so I am going to try this without, and perhaps add some of those dried cherries.

    • the humble plate says

      Mmm! That sounds amazing! Maybe even increase the cocoa in that case to make it extra chocolatey without the mint 😀

  5. says

    Your ice cream looks so creamy! And I love the fact that is made with healthy, hearty ingredients and it’s also easy and quick. Perfect for those moments you’re craving chocolate and ice cream together!


    • the humble plate says

      Thanks Gemma! I just checked out your blog and holy crap may I say your blueberry cheesecake is insanely gorgeous (and nommy looking), I gotta try it out!

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