Something I continue to learn about life is that the more you are open to change, the happier you will be. I tend to be someone who has expectations of a daily routine and if something comes off kilter, it can throw me off. People tell me that when you have kids, these “expectations” tend to go out the window but seeing that A). I don’t have kids and B). I don’t see having them in the near future {ie: in the next 10 years, if ever}, I found that baking makes an excellent substitution.

You see, initially I set out to recreate a McDonald’s Shamrock shake but then something crazy happened: I threw in a handful of chocolate chips. Maybe it was the green that lured me to do so but regardless, once I did this, I felt like I compromised the integrity of the shake.

So my mind immediately went to straight-up ice cream {I know, not much of a jump right? but wait until you taste this!} And not just any ice cream but one of my all-time favorite flavors: Mint Chocolate Chip ice cream.  *And* in these CUTE containers from here!

Vegan Mint Chocolate Chip Ice Cream Recipe

This is a foundation for you to build upon according to taste preference. Add or subtract as you please.

INGREDIENTS:

  • 3 c. non-dairy ice cream {I used Trader Joe’s Soy Ice Cream}
  • 1/3 c. hemp milk {or other non-dairy milk}
  • 1/4-1/2 tsp peppermint extract {start off with the smallest amount and gradually add according to taste}
  • 1/2 c. vegan chocolate chips
  • green food coloring

DIRECTIONS:

  1. Blend everything in a blender {except for the chocolate chips} until combined and smooth.
  2. Stir in chocolate chips.
  3. Pour into individual containers or a tub. Freeze.

The mixture of the mint flavoring and chocolate chips completely makes this vegan ice cream 100% comparable to the store-bought brand. In fact, I’m not sure if you can tell, but while taking these pictures, my mouth was unable to stop spoonful after spoonful shoveling to the point where only half of the ice cream was left in the container .  I love taking pictures of food…