On warm days I get nostalgic for cool mint treats: after-dinner mints, smooth peppermint patties and, of course, mint chip ice cream. As spring warms into summer, I made these mint chip ice cream pops to capture that creamy mint-and-chocolate combination in a simple, dairy-free frozen pop.
These pops use a dairy-free, melty mint base made from soaked cashews and a touch of cacao butter for richness. Cacao nibs stir in at the end for a satisfying crunch without overpowering the mint. The result is a refreshing, not-too-sweet frozen treat that holds up well in the mold and melts pleasantly on the tongue.
This recipe is quick to assemble, though it needs time in the freezer to fully set. If you’re short on patience, make the mixture in the evening and let it freeze overnight for perfect pops by morning.
Before you start, a few practical notes:
- The yield depends on your pop molds. This recipe makes approximately one pint (16 fl oz / 2 cups) of ice cream. In 2 oz (1/4 cup) molds this yields eight mini pops.
- No pop molds? Pour the mixture into a freezer-safe glass container or a parchment-lined small loaf pan to make a no-churn ice cream instead.
- Read the cashew soaking instructions in the notes—properly soaked cashews give the creamiest texture.
- Bring all ingredients to room temperature before blending. Cold ingredients can thicken the mixture too quickly and make it difficult to pour into molds.
If you love mint and chocolate, you might also enjoy other mint-forward desserts like raw chocolate mint slices, mint chocolates, double chocolate mint cookies, or a grasshopper-style ice cream pie.
Mint Chip Ice Cream Pops
These refined sugar-free, vegan ice cream pops have a silky mint base and crunchy cacao nibs for texture. They’re simple to make and customizable for nut-free or seed-based variations.
- Author: Janel @ Unconventional Baker
- Prep Time: 20 minutes
- Total Time: 20 minutes (+ freezing)
- Yield: About 8 mini pops (2 oz each) or 1 pint of ice cream
- Category: Ice Cream
- Method: no-bake, raw
- Cuisine: dessert
- Diet: Vegan
Ingredients
Ice Cream Base:
- 1 cup raw cashews, pre-soaked and strained*
- ½ cup unsweetened almond milk (or other plant milk)
- ½ cup maple syrup
- ½ cup cacao butter, melted
- 1 tbsp pure vanilla extract
- 1½ tsp mint extract
- ¼–½ tsp salt, to taste
- ¼ tsp spirulina powder (optional, for pale green color)
- ¼ tsp turmeric powder (tiny pinch for color balance, optional)
Stir in:
- 3 tbsp cacao nibs (or finely chopped dark chocolate)
Instructions
Make sure all ingredients are at room temperature before starting.**
1) Blend all ice cream base ingredients (cashews through turmeric) in a high-speed blender until completely smooth. Scrape down the sides as needed for an even texture.
2) Stir in the cacao nibs by hand so they remain crunchy and evenly distributed.
3) For silicone pop molds, place the mold on a flat tray or cutting board and position the popsicle sticks. Divide and pour the mixture evenly into the mold cavities.
4) Freeze until solid, about 5–6 hours or overnight for best results.
5) To serve, gently remove the pops from the mold. If they’re difficult to release, briefly warm the outside of the mold with your hands or set the mold in a shallow bowl of warm water for a few seconds, then remove the pops and enjoy.
Notes
*To pre-soak cashews: place them in a glass bowl, cover with water, and soak for 4 hours or overnight in the fridge. Drain and discard the soaking water before blending. For a quick soak, cover with boiling water and let sit 15 minutes, then drain; note that the quick method softens nuts fast but is not identical to the longer soak for texture and digestibility.
**Room-temperature ingredients help the blender achieve a smooth, pourable consistency. If your cacao butter is very hot, let it cool slightly before blending so it doesn’t cook the other ingredients and create clumps.
Storage: Keep pops in the freezer in an airtight container. For best texture, eat within 2–3 weeks. If stored longer, they remain safe but may develop more freezer ice crystals.
Nut-free options: Replace soaked cashews with soaked seeds such as pumpkin, sunflower or hemp seeds; expect subtle changes in flavor and color. Substitute almond milk with any neutral plant milk of choice.
Equipment tips: A high-speed blender yields the creamiest result. If your blender struggles, blend in batches and strain if needed for an ultra-smooth finish. Silicone molds release pops more easily than rigid molds.
Flavor variations: Add a small handful of fresh mint leaves to the blender for a brighter, natural mint note, or reduce the extract and increase vanilla for a milder mint flavor. For a chocolate-dipped finish, briefly dip frozen pops into melted dark chocolate and return to the freezer for a crisp shell.