Mint Square Chip Ice Cream Cones

I scream, you scream, we all scream for Mint Square Chip Ice Cream! We’re feeling the heat (hello June!), and what better way to cool down than a cone full of vegan ice cream?!? Thanks Rachel (a.k.a. for the super scrumptious recipe!


3 cups coconut cream
1/2 cup fresh mint leaves (firmly packed)
1/2 cup cup brown rice syrup
1/4 cup dark chocolate
2 Squares (I used 1 Chocolate Coated Crunch & 1 Chocolate Coated Mint), cut into small pieces


  1. Add coconut cream, mint and brown rice syrup to a high speed blender (I use a vitamix) and blend until smooth and creamy.
  2. Pour into a container, cover and freeze for four hours.
  3. Melt chocolate; in the microwave for a few seconds until melted or in a glass bowl over a pot of boiling water.
  4. Remove mint nicecream from freezer. Return to the blender and blend again (this helps break up any ice crystals, so it's nice and smooth and creamy). Return to the container and stir in cooled melted chocolate and Squarebar pieces.
  5. Return to the freezer and freeze for at least another 4-6 hours.
  6. Remove nicecream from the freezer 20-30 minutes before eating to allow it to soften a little (if it's frozen solid). Enjoy!

                            6.03.2016 | Square Kitchen