By Ben Popple, founder of Mr Popple’s Chocolate · Recipe by Sophia (@fuellinghappy) · Updated July 2026 · 4 min read

What a scorcher it has been lately. With June and July bringing us those mini heatwaves (don’t tell me you have forgotten those sunny days already?), we have all been desperately seeking ways to cool down. And if, or rather when, the sunny skies reemerge, I have got just the ticket to help you chill out in style.

Today I am thrilled to share a scrumptious, healthy and entirely vegan recipe from one of our brilliant fans, Sophia. It is a no-churn vegan mint choc chip ice cream guaranteed to make your taste buds dance, and the best part? It features our very own raw, vegan mint chocolate.

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This recipe uses our peppermint-infused Minty Mylk bar for the chips.

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A minty fresh twist on a classic

Now, you might be wondering: Ben, how on earth can you make creamy ice cream without dairy? Well, prepare to have your mind blown. This ingenious recipe uses a combination of cashews and avocado to create a lusciously smooth base. It is a bit like magic, really. Who knew these humble ingredients could transform into such a decadent treat?

The medjool dates lend a natural sweetness, while the avocado with a touch of spirulina gives the ice cream that classic minty-green hue. And let us not forget the star of the show, chunks of our vegan mint chocolate scattered throughout. It is like a summer pool party in your mouth, and everyone is invited.

Ingredients

Serves roughly 4 · Prep 15 minutes (plus overnight soaking) · Freeze 4 to 6 hours

• 1 cup cashews, soaked overnight, then rinsed and drained
• 1 ripe avocado, stone and skin removed
• 5 large medjool dates, soaked overnight in ½ cup of your favourite plant-based milk (I recommend coconut)
• ½ tsp spirulina, for that minty-green colour (optional)
• 1 scoop vanilla plant-based protein powder (optional – or a splash of vanilla extract instead)
• ⅛ tsp Himalayan salt
• ½ a bar of Mr Popple’s Minty Mylk raw chocolate, chopped into little chips
• Juice of half a lime

A quick note for anyone who saved the original version of this recipe: it used our Uplifting Mint & Lime bar, which is now discontinued. Do not fret, because its replacement, the Minty Mylk bar, is even creamier thanks to the plant-based oat and rice milks, and works beautifully here.

Method

1. Add your soaked, rinsed and drained cashews to a blender along with the soaked dates and their soaking milk, the avocado, the lime juice, salt and spirulina (if using). Blend until completely smooth.
2. Add the protein powder now if you are using it, and loosen with a splash more plant milk if the mixture is very thick. (Sophia uses Sunwarrior, for the curious.)
3. Chop your Minty Mylk bar into little pieces and stir them through by hand, so the chips stay whole rather than blending away.
4. Decant into a tub or Tupperware and freeze. Stir every hour if you are able to, for an even creamier result, but I did not bother and it turned out just dandy.
5. This one takes a little longer than shop-bought to soften enough to scoop, so let it sit out for a few minutes before serving. Worth the wait, I promise.

💡 Ben’s tips for ice cream perfection

• Make sure your cashews are well soaked, as this is what blends them into that creamy consistency.
• Do not skimp on the blending time. The smoother your base, the creamier your ice cream.
• Not a fan of avocado? Swap it for a ripe banana instead. It shifts the flavour slightly, but it is still delicious.
• Adjust the sweetness to taste. If you have a proper sweet tooth, add an extra date or two.

The perfect pairing

While this ice cream is delicious all on its own, why not take it to the next level? I recommend serving it with a cup of iced peppermint tea for a proper minty extravaganza. Or, if you are feeling particularly indulgent, crumble some extra Minty Mylk chocolate over the top. After all, you can never have too much of a good thing, can you?

And remember, even if the British summer decides to take an impromptu holiday, as it so often does, there is no reason you cannot enjoy this frozen treat year-round.

The chocolate that makes it

The chips are doing more work than you would think. Our Minty Mylk bar is a plant-based mylk chocolate made with rice and oat milks and real peppermint oil, sweetened with coconut blossom sugar rather than refined sugar, so it melts into the ice cream instead of sitting there like a brittle shard. It is entirely dairy-free, like everything we make.

If you’re wondering which bar is in the photo – that’s our Uplifting Mint & Lime bar, in pre 2019 packaging, which has now been superseded by the arguably much tastier Minty Mylk.

If frozen puddings are becoming a habit (no judgement here), you might also fancy our nicecream with a vegan chocolate orange shell, or the zingy blood orange chocolate oat energiser for something a little more breakfast-shaped.

A shout-out to our brilliant recipe creator

Before I sign off, I must give a proper shout-out to the culinary genius behind this recipe. Sophia, you have been a fan of our chocolate for over a decade now, and we are chuffed to bits that you have created such a marvellous treat with our mint chocolate bar.

For more tasty, healthy, vegan-friendly inspiration, do check out Sophia’s Instagram page, @fuellinghappy. It is an absolute treasure trove of plant-based recipes that are as nutritious as they are beautiful, and many of her creations are raw too. Her dedication to wholesome, plant-based treats aligns perfectly with our ethos here at Mr Popple’s Chocolate. So here is to you, Sophia, thank you for being such a brilliant part of the family.

Right, I am off to raid the freezer. Until next time, keep cool and carry on indulging in the good stuff.

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Last updated: July 2026