Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE


For this recipe I used chocolate mint leaves from the garden, but you can use any kind of mint leaf you like. I also used some beautiful peppermint oil from doTERRA, because it’s so organic you can eat it! Highly recommended. I used a little bit of spirulina powder to give the ice cream that classic mint ice cream colour we all learned to love as kids. You cannot even taste it but it worked perfectly. If you wanna keep this recipe low-fat, I give a few adaptions you can make in the recipe directions. As for me? Even though I am super into the whole high carb thing right now, I still love me some fats and I adore nothing more than getting my daily recommend intake of them in desserts like this. We should all be eating some healthy plant-based fat everyday, we just don’t need much!

SERVES:  Makes aprox 5 (depending on size of cookie cutter)

PREP TIME:  20 Minutes + Setting Time

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free



  • 1 cup Walnuts

  • 1 cup Dates

  • 1 tbsp Cacao Powder

  • Pinch Himalayan Salt

Chocolate chips:

  • 2 tbsp Melted Coconut Oil

  • 1 tbsp Cacao Powder

  • 1 tbsp Maple Syrup

Ice cream:


Vitamix or Blender of Choice

Food Processor


ADAPTIONS: If you wanna make this low-fat, use rolled oats instead of walnuts; use bananas instead of cashews; and use date paste instead of coconut oil.

Cookies: Pulse the walnuts in a food processor until they become a fine powder. Add the rest of the ingredients and process until it all begins to stick together. On parchment paper, shape the dough into cookies however you like. I used a circular cookie cutter and dropped a spoonful into it, pressed it down, then gently tugged the cookie cutter off and made another. Set these in the fridge overnight.

Chocolate Chips: Whisk together the ingredients, then pour onto a flat plate and freeze until solid. Chop into small pieces and stir into the ice cream when it’s thick enough (otherwise the pieces will just sink to the bottom).

Ice Cream: Blend all the ingredients until smooth, adding tiny amounts of spirulina until the mixture is the colour you want. Put this mixture into an ice cream maker and follow the instructions of the machine. If you don’t have an ice cream maker (like me), simply pour the mixture into a metal pan and stick it in the freezer, whisking it up every 30 minutes until it’s transformed. Remember to add your chocolate chips!

Assembly: Cookie, Scoop of Ice Cream, Cookie.

Stacey Christie