Dairy-Free Mint Chocolate Chip Ice Cream

Dairy-Free Mint Chocolate Chip Ice Cream


  • 14-oz (400 mL) can of full-fat coconut milk (usually found in the international aisle of the grocery store — don’t use standard coconut milk, as the full-fat part is crucial)

  • 14-oz (400 mL) can of coconut cream (also called “cream of coconut” — if you can’t find this, just buy 2 cans of full-fat coconut milk)

  • Honey, agave, sugar, or other preferred sweetener

  • 1/4 tsp salt

  • 1 tsp mint extract

  • 1/2 tsp vanilla extract

  • Mini chocolate chips (the brand Enjoy Life is completely dairy-free)

  • Green food coloring (if desired)

1. Chill cans of coconut milk/cream overnight. When you open the cans, the liquid may be separated - don’t worry, that’s normal!

2. Blend the chilled coconut milk/cream together until smooth. I used a blender since I didn’t have an ice cream maker or food processor at the time. (If you have an ice cream maker, definitely use it! My results were still great but an ice cream maker would make it even creamier/more similar to dairy ice cream, because it aerates the mixture as it stirs it.)

3. Add in sweetener to taste. I made mine a little too sweet, so I recommend starting with a smaller amount and adding to it as you taste. Maybe start with a couple of tablespoons or 1/4 cup sweetener, taste, then add as needed!

4. Add in vanilla, mint, then chocolate chips to your preference of chocolatey-ness. If you want your ice cream to be that beautiful minty green, add in drops of food coloring until it’s the color you want!

5. Pour mixture into a loaf pan (line with parchment paper if you want to keep the pan easier to clean later), and freeze until it’s frozen solid!

If you don’t have an ice cream maker and want the ice cream to be more creamy/aerated like dairy ice cream, I read online that you can freeze the ice cream for 30 minutes, then pull it out and stir it up, freeze another 30 minutes, stir, and continue for 3 hours until it’s really hardening up. I did not do this and it was still pretty creamy.

You can also use fresh mint leaves instead of extract/coloring. I read that you can blend 1/2 cup of fresh mint leaves into the mixture (use a blender or food processor so it chops the leaves up - in an ice cream maker you’d just have lots of whole leaves in your ice cream!). This should turn the ice cream a nice color of green as well as make it very minty!

Amanda & Chuck's Pacific Northwest Wedding | Featured on OnceWed


It was such an honor when my good friend Amanda, who is a very talented wedding/elopement photographer, chose me to photograph her wedding in the Pacific Northwest. It was my first trip there, and It was a blast spending the weekend with the wedding party and family, getting to be an integral part of so many wedding festivities. Amanda and Chuck hired an outstanding team of vendors and the day was meaningful and intimate, with a guest count of 50 guests. Shooting in the Pacific Northwest for the first time was truly breathtaking, despite the crazy rain that day and nearby wildfires. It was an experience I’ll never forget!

A fun bonus to all of this, is that this wedding was recently featured on OnceWed! (A career goal of mine!) Be sure to check out the feature and the amazing team of vendors, listed below.

Stylist/Planner: Danielle Firle
Venue: COR Cellars Winery 
Floral Designer: Marble + Pine 
Hair and Makeup Artist: Renée Bruhn 
Caterer: Solstice Woodfire Cafe 
Dessert: The Sassy Cupcake
Music: John Ross Music
Groom’s Tux: The Black Tux
Linens: La Tavola Fine Linen 
Bride’s Hair Piece: Maggie Wu Studio 
Invitations: DIY
Rings: Ramsey Fritz 
Guest Book: Velvet Raptor 
Bride’s Shoes: Madewell 
Videographer: Northwest Film Co. Watch their stunning wedding film below!

Five Steps to a Simple Cheese Board with Feather + Oak Tennessee

Who doesn’t love a tasty, beautiful, Instagram-story-friendly plate of cheese? My friend Jennifer of Feather + Oak has written up these five steps for a simple cheese board, which you can easily put together with just a few ingredients. When Jennifer and I did this shoot, I was picking up the ingredients and she suggested going to Aldi. I bought nearly everything in these photos there — the meat, cheeses, nuts, and most of the produce — all at very reasonable prices and of great quality! I haven’t found the perfect alternative to Aldi here in Canada sadly, but the regular grocery stores will have to do!


Five steps for a simple cheese board | written by Jennifer of Feather + Oak Tennessee

  1. Cheese: choose two. Ignore the rules about buying with regards to texture and flavor. That’s great for large cheese boards but for a simple one with friends, just buy what you like. For example: sharp cheddar + havarti or a goat cheese + gouda. 

  2. Meats: choose one. Go to the deli counter or check out the pre-packaged meats in that part of the store. Prosciutto is a universal favorite. A salami or capicola are also yummy choices. 

  3. Fruits + Veggies: choose three or four. If you don’t have time to slice, choose fruit such as grapes, cherries, bite size tomatoes + berries and pre-cut veggies like broccoli florets and carrots. 

  4. Vehicle: choose one. Your favorite cracker, a sliced baguette, brioche or Hawaiian bread torn into pieces. Bread will start to stale once sliced so if you don’t want to babysit your cheese board all evening, go with crackers. 

  5. Extras: choose two. Extras consist of nuts, spreads such as honey or jam, seeds, or dried fruit. In nuts, almonds are a traditional choice for cheese boards. If you want to be a little bit different, try shelled pistachios or macadamia nuts. A really good honey is excellent with everything on a cheese board. For jams, peach, strawberry, or blackberry are all quite palate friendly. Salted sunflower seeds or toasted pepitas (pumpkin seeds) would be a delicious and unique alternative to nuts. Love dried fruits? Apricots, prunes, figs, and golden raisins are all readily available. 


Prop/food styling by Feather + Oak Tennessee
Honey bowl & brass spoon from Facture Goods
Clay platter (in second set of photos) from Feast & Fern