Spearmint Chocolate Chip Ice Blocks

Spearmint Chocolate Chip Ice Blocks

These have a delicate spearmint flavour and a nice texture (not too icy).  They can be chocolate-dipped for extra decadence and the avocado can be changed out for either banana or fresh coconut flesh.

I tried two versions: one using Spearmint Tea (the dried herb) and the other using fresh Spearmint.  Either works well.



  • If using Spearmint Tea – Use 2 tablespoons of the tea and grind it into a powder
  • If using fresh Spearmint, Use 7g of fresh leaves, finely cut up
  • 1/2 cup coconut cream
  • 100g avocado
  • 2 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 7 pieces (or thereabouts) 72% chocolate cut into fine pieces



  1. Add all of the ingredients except the chocolate, to a blender and blend until smooth.
  2. You may need to use a tamper to push the mixture down into the blades.
  3. Once mixed, use a spatula to remove the mixture from the blender into a bowl.
  4. Mix in the chocolate pieces, then carefully spoon the mixture into the ice block moulds.
  5. Remember to add your ice block sticks at this point, then place them in the freezer to freeze until hard.
  6. Once frozen, either eat them as they are or chocolate coat them if extra deliciousness.


NOTES:  To make a quick chocolate coating, use 4 tablespoons of melted coconut oil and to that add 2 tablespoon of cocoa and 2 tablespoons of maple syrup.  Mix together and spoon over the frozen ice blocks.

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