Kick your summer ice cream habit with this fresh and minty dairy-free version.

COCO CHIP NICE CREAM

2 CANS FULL FAT ORGANIC COCONUT MILK (CHILLED OVERNIGHT)

7 ORGANIC MEDJOOL DATES (SOAKED IN WARM WATER)

1 TSP ORGANIC VANILLA EXTRACT

1 TSP MATCHA

2 TSP MINT EXTRACT OR HANDFUL OF FRESH MINT, CHOPPED

¼ CUP CACAO NIBS OR DARK CHOCOLATE CHUNKS

1 CUP COCONUT WATER

2 TBSP COCONUT BUTTER

PINCH OF SEA SALT

Separate the liquid from the coconut cream by flipping the coconut milk cans, opening from the bottom and pouring out the liquid. Reserve one cup of the liquid. Add the coconut cream to a chilled bowl and whip with a whisk. Add the soaked dates, vanilla, mint extract, coconut water, salt and coconut butter to a high speed blender and blend until combined. Once combined add in the whipped coconut cream and blend until combined. Transfer mixture to a container and fold in the cacao nibs or chocolate chunks. Freeze for 4-6 hours, stirring halfway to ensure light consistency.

CHOCOLATE SHELL

⅛ CUP CACAO

¼ CUP COCONUT OIL (MELT TO LIQUID)

2 TSP HONEY

SPLASH OF VANILLA EXTRACT

PINCH OF SEA SALT

Place ingredients into a bowl, blender or food processor. Whisk or blend ingredients until combined. Consistency should be that of chocolate syrup. Pour over ice cream or frozen desserts.