December 13

Chocolate Mint Chip Ice Cream

My absolute favourite flavour is chocolate mint chip ice cream. Now I don’t have this dairy version, but make my own dairy free version, so it made sense that I make it for the rest of my family.

I love anything peppermint. I love that you get the bitterness from the cacao nibs, but the sweetness from the ice cream…well in my dairy free version I get this, and I’m told by everyone that’s tried this version that it’s the same with this flavour combination.

Chocolate Mint Chip Ice Cream

Author: Tracey Francis of Essential Olie


  • 1 x 395ml tin of condensed milk (full fat or skim milk)
  • 1 x 300ml cream (we use A2 or Dairy Farmers full fat cream)
  • 2 Tablespoons + 1 teaspoon Raw Cacao Powder (or Cocoa Powder)
  • 2 Tablespoons Cacao Nibs
  • 2 Drops Peppermint Essential Oil*


  1. Whip cream either using a hand beater or mix master until it is stiff peaks.
  2. Add condensed milk, raw cacao powder, peppermint essential oil and cacao nibs.
  3. Lightly mix til the condensed milk, raw cacao powder, peppermint essential oil and cacao nibs have combined with the cream.
  4. Pour into a square or rectangular dish that you can put into the freezer.
  5. Put a lid on the dish (or cover with plastic and al-foil).
  6. Freeze overnight.
  7. Serve straight from the freezer.


* I use dōTERRA essential oil.  You can buy your bottle of dōTERRA peppermint essential oil from me here.  If you do not have an essential oil that is safe for internal usage then use peppermint essence.

Stay tuned for next week’s flavour.

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