Questions, what is your favorite flavor of ice cream?? Mine is Mint Chocolate Chip. Fave brand? Thrifty!! Ya know the old grocery store? I have such vivid memories of getting Thrifty mint chocolate chip ice cream on our way home from the beach when I was younger. Best days everrrr! So I recreated this favorite of mine into a dairy free and paleo cup that also happens to be packed with protein. This is one of the many things I love about Vital Proteins collagen – tasteless so you can put it in anything. So this super simple recipe requires just a few things – cashews, maple syrup, almond milk, mint extract, collagen peptides and chocolate chips! Oh and you can make these into small or larger sized cups – I love silicone to make them pop out super easily.
So if you are wanting a healthy version of one of the best ice cream flavors ever, these are NECESSARY! I cannot wait to have Ruthie try mint chip for the first time – it’s gonna be the best day ever. She is going to start eating solids on the 26th this month, her 6th month birthday! I cannot even tell you how excited I am to see her cute little face try all of the best foods. And if you haven’t seen my post on why and how I use collagen, be sure to check that out here!
Oh how these cups have made my life better!
This post was sponsored by Vital Proteins but all views are 100% my own!
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Mint Chocolate Chip Cups
- 2 cups cashews, soaked (4-12 hours)
- ½ cup almond milk
- ½ cup maple syrup
- 2 teaspoons mint extract (not peppermint!)
- 3 tablespoons mini chocolate chips
- ½ cup Vital Proteins Collagen peptides
- 2 cups chocolate chips
- In a blender or small food processor combine soaked cashews, almond milk, maple syrup, mint extract and collagen peptides. Blend on high until super smooth. Add in 3 tablespoons of mini chocolate chips and pulse a few times to combine.
- In a microwave safe bowl, add the chocolate chips. Microwave the chocolate for 30 seconds at a time, stirring between each time, until fully melted.
- Take your silicone cup cups and add 1 teaspoon (for small) and 1 tablespoon (for large) of chocolate to each cup. Use the end of a wooden spoon to swirl the chocolate up the sides of the mold. Place the mold in the refrigerator for about 5 minutes to firm the chocolate up. Once chocolate is set, scoop the mint chocolate chip mixture into each cup.
- Then scoop the remaining chocolate on top of the mint filling until the cup is full. Once they are all filled, place cups in the refrigerator (on a cookie sheet for stability), until set.
- Pop out of the mold and enjoy! Keep them in the freezer for best texture!