• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, easy, paleo, no-bake, oil-free, sweet, creamy · April 16, 2018

Watermelon Mint Ice Cream

Jump to Recipe·Print Recipe

Summertime in a scoop! Easy Watermelon Mint Ice Cream made with frozen watermelon, coconut cream, and fresh mint. Perfect as soft-serve or scooped!

Watermelon Mint Ice Cream
THIS POST IS SPONSORED BY FRESH FROM FLORIDA AS PART OF AN INFLUENCER ACTIVATION FOR INFLUENCE CENTRAL. ALL OPINIONS EXPRESSED ARE MY OWN.

Watermelon mint ice cream. Here to infuse some summer into your April.

I knew this melty melon stuff was gonna be good – frosty watermelon, coconut creaminess, fresh mint – but it turned out better than good. Sweeter than expected. Creamier than I saw coming. Easier than ice cream should be allowed to be.

If you’ve never tried watermelon with mint before, please times one zillion do it. I’m not one to spring for the fresh herbs often, but this is one of those times where it’s completely worth it. Watermelon ice cream without mint would be yum, but as the first ice cream recipe of 2018 it needed to be YUM. All caps.

This was going to be sorbet. The frosty texture of frozen watermelon feels very sorbet appropriate. But then google informed me that sorbet means NO creamy ingredients. Zero. Frozen + blended without any kind of milk? I just couldn’t. So then it was going to be sherbet – that hybrid no one knows how to pronounce. But once I got to blending and scooping and eating…it was inarguably ice cream.

If you want something more towards the sorbet/sherbet end of the spectrum, use less coconut cream. Or (getting into experimental territory here) try using nondairy yogurt or frozen bananas instead of the coconut cream. Options, HOORAY. Reason #327 we love simple recipes.

Watermelon Mint Ice Cream

In case you don’t want to waste even 60 seconds watching the video, we’re going to break this down step-by-step:

Pick a watermelon, local if possible, and hope, hope, hope it’s juicy red and sweet when you slice in. Luckily watermelon is already in season down here, and this one was deelish!

Watermelon Mint Ice Cream

Chunk it.

Watermelon Mint Ice Cream

Freeze it.

Watermelon Mint Ice Cream

Into the blender: frozen watermelon, coconut cream, fresh mint, a little sweeter (optional, depending on how sweet your melon is), and a pinch of salt (trust me).

Watermelon Mint Ice Cream

Get your spoon right into that soft serve goodness, OR freeze for 3-4 hours until just scoop-able. Obligatory sprig of mint for fanciness.

Watermelon Mint Ice Cream

And then, the best step of them all, EAT!

Watermelon Mint Ice Cream

This recipe could yield 3-4 servings. Double scoop, obviously. Although sometimes when you go straight spoon > blender things happen…

No judgement here.

Idea! Adding frozen strawberries into the mix certainly wouldn’t be a bad idea. Mint, watermelon, strawberries – these flavors all get along gloriously.

Creating your own summer one sweet scoop at a time now = possible.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Watermelon Mint Ice Cream

★★★★★ 5 from 2 reviews
  • Prep Time: 10
  • Cook Time: 4 hours (chilling time)
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: dessert
  • Method: freezer
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Summertime in a scoop! Easy Watermelon Mint Ice Cream made with frozen watermelon, coconut cream, and fresh mint. Perfect as soft-serve or scooped!


Ingredients

Scale
  • 1 cup (225g) coconut cream*
  • 5 cups (500g) frozen watermelon
  • A handful of fresh mint
  • 2 tbsp (40g) maple syrup (optional)
  • Pinch of salt

Instructions

  1. Combine all the ingredients in a high speed blender or food processor. Blend, using the tamper or stopping to scrape down the sides as needed, until creamy and smooth.
  2. Eat immediately as soft serve OR freeze for 3-4 hours until scoop-able.
  3. Enjoy!

Notes

*The solid part scooped out of a can of full fat coconut milk that has been chilled overnight.


Nutrition

  • Serving Size: 2 scoops
  • Calories: 297
  • Sugar: 9
  • Fat: 11
  • Carbohydrates: 13
  • Protein: 2

Keywords: frozen, ice cream, blender, no churn, vegan, dairy-free

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Watermelon Mint Ice Cream

Follow Fresh From Florida for more ideas and recipes featuring in-season fruits and veggies!

SaveSave

SaveSaveSaveSaveSaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

Pin
Share
Tweet
Email

In: vegan, gluten-free, easy, paleo, no-bake, oil-free, sweet, creamy · Tagged: coconut, fruit, summer, video, healthy, dairy-free, vitamix, paleo, no-churn, sorbet

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

SunButter Stuffed Brownies
Vegan Pistachio Ice Cream
White Chocolate Coconut Macadamia Cookies

Comments

  1. Sherilyn says

    April 16, 2018 at 9:57 am

    I’ll try to make it with soy yogurt for a lower fat version , hope it goes well!:-)

    Reply
    • Natalie says

      April 16, 2018 at 11:39 am

      Yay good luck! Maybe try a little less melon to the 1 cup yogurt so it’s not too icy. Watermelon froyo here you come 🙂

      Reply
  2. Tina says

    April 17, 2018 at 7:50 am

    Natalie, this is a must try recipe for me!! Have you ever eaten watermelon with lemon squeezed on top of it?? If not, you must try it. Thinking that a watermelon and lemon ice cream version might work too. Xx

    Reply
    • Natalie says

      April 17, 2018 at 10:23 am

      YES!! Or lime on top, both are so good. I almost added citrus here too, thought it might be too much with the mint, but yes that would be a really yummy variation🍉🍋 Can’t wait for you to try it!

      Reply
  3. Caroline @Unsweetened Caroline says

    April 18, 2018 at 3:47 pm

    So low in sugar, I love it! Whenever I get my hands on watermelon (probably in a few months in Canada), I’m making this. YUM (all caps).

    Reply
    • Natalie says

      April 19, 2018 at 9:28 am

      I was totally amazed by how sweet it turned out, I underestimated the natural sweetness of watermelon you really don’t need the added sweetener. Hehe well I can’t wait for watermelons to make there way up there then🤗

      Reply
  4. The Vegan 8 says

    April 19, 2018 at 6:17 pm

    This just absolutely screams summer Natalie! I love to make Olivia and Jay watermelon popsicles but will totally try this ice cream version! Jay is a HUGE watermelon fan. In fact, there is a half eaten watermelon in the fridge as we speak, haha. I love how simple this is and when you got sweet, fruity and perfect fruit, no real need for added sugar. Such a fabulous and healthy and refreshing treat for summer. It is on it’s way to hot days and this will certainly come in handy. And the touch of mint is perfect because it gives that refreshing touch so it’s not too sweet! I’m totally in love with this easy peasy ice creamy recipe Natalie!

    Reply
    • Natalie says

      April 19, 2018 at 7:38 pm

      Doesn’t it just instantly evoke all the sunny poolside vibes🤗 If you can’t tell I am very ready for summer to be here. My mom is watermelon obsessed too, I was wishing she was here to try it (and prove to her that coconut milk ice cream DOES NOT taste coconutty since she still is a non-believer lol). I swear I need a mint plant as opposed to those always creased produce section packs, but yes the mint is a must. Thanks for checking it out despite your crazy travel/video shoot/all the crazy cool cookbook things week❤️

      Reply
  5. D says

    April 24, 2018 at 12:33 pm

    Hi wouldn’t this work with overripe melon? Have some sitting in my fridge since the weekend and starting to get a bit too mealy to enjoy plain. Or should I start with a new one?

    Reply
    • Natalie says

      April 24, 2018 at 3:20 pm

      As long as it’s not so ripe it’s tasting sour, yes it will be fine! You are going to blend it all up anyways, so great idea to use it up 🙂 Enjoy!

      Reply
  6. Mandy says

    April 24, 2018 at 5:14 pm

    It feels like summer here and all I need is this watermelon ice cream!! 🍉🌿 Watermelon, mint, and coconut cream….sounds perfect! And looks so creamy 😍 Watching the video was pretty dreamy. Don’t get me wrong, I love a good sorbet, but I’m more of a creamy (gimme the fat) kinda girl! Haha!! I think that AIP stretch I did turned me into a coconut addict. I’m so glad you went the creamy route!! And yay for no-churn! I will break down eventually and buy an ice cream maker, but with recipes like these, I’m not in a huge rush 😉 I have a feeling this recipe will be our summer staple!

    Reply
    • Natalie says

      April 25, 2018 at 8:00 am

      Right, like hello spring where are you? I’m really not complaining though, the sooner I can start posting exclusively no bake and frozen recipes the better😊 Hehe you know I am right there with ya on the coconut and fat love, another thing I go through like CRAZY. The ice cream maker was one of those appliances I bought knowing I may regret and never use OR will love and use all the time. Luckily it was the latter, but blender ice cream FTW too🍨🍦

      Reply
  7. Brie says

    June 14, 2018 at 6:12 pm

    So this may be a dumb question but is coconut cream and coconut milk the same? I am so excited to try this out and of course I forgot to get the coconut cream. I am sure it will taste as good as it looks!

    Reply
    • Natalie says

      June 14, 2018 at 6:38 pm

      Coconut milk would be the entire can, both the liquid and solid parts. Coconut cream is what you get if you chill a can of full fat coconut milk overnight and scoop out just the solid part. Hope that makes sense!

      Reply
  8. Nicole says

    July 20, 2018 at 11:46 am

    This ice cream tastes just delicious! It’s so refreshing and very easily made. In my opinion it tastes best right after mixing. The only problem is that it really melts in the blick of an eye.

    ★★★★★

    Reply
    • Natalie says

      July 20, 2018 at 8:01 pm

      Agreed! Ice cream is always best freshly blended, definitely the creamiest then😋 I am so happy you liked it!

      Reply
  9. Heather says

    August 1, 2018 at 1:45 pm

    I love watermelon and mint cocktails. Now, that I’ve got an obsession with watermelon ice cream. I’m going to have to try this. As this sounds like the perfect combo of my 2 favourite things right now.

    Reply
    • Natalie says

      August 1, 2018 at 8:21 pm

      I’m with ya on the watermelon + mint cocktails too, but yes an equally yummy combo in ice cream form! I hope you love it, Heather🍉🍉

      Reply
  10. Bea says

    August 7, 2018 at 2:55 pm

    Just made a variation of this recipe using honeydew and a simple syrup I created with ginger and lavender from my garden. I didn’t bother to measure anything but threw in a pinch of salt with the mint + coconut cream as directed. It was necessary to keep pressing the frozen melon down into the blades of my blender, but the result is creamy and delicious. Wish I could post a picture of this light-green, mint-flecked wonder. It’s a perfect, easy to prepare, light summer treat; low in sugar, beautiful + refreshing. Thanks for the outline, Natalie!

    Reply
    • Natalie says

      August 7, 2018 at 6:14 pm

      Oh my goodness Bea, that sounds SO GOOD😋😋 I wish I could see it and steal a bite, what beautiful summery flavors and even better fresh from your own garden. Thank you for sharing and enjoy!

      Reply
  11. Halahbakea says

    August 21, 2020 at 4:50 pm

    Just made this for my husband and I and it was amazingly refreshing and delicious. It did take about 10 minutes or so because my blender isn’t the best, but so worth it!

    ★★★★★

    Reply
    • Natalie says

      August 21, 2020 at 5:02 pm

      I am so happy you guys enjoyed it! Appreciate the feedback and have the best weekend 🙂

      Reply

Trackbacks

  1. 25 Best Watermelon Desserts (Easy Recipes!) - Nurtured Homes says:
    January 23, 2023 at 11:28 am

    […] […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Gluten-Free Quinoa Bread

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Blackberry Coconut Bars

Blackberry Coconut Bars

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

instagram

Follow @feastingonfruit

DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made this many many times to get it just right, and alas it is PERFECT. Date-sweetened, high protein, and soooooo creamy🍦 Add whatever mix-ins you love (chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, etc.)

If you don’t have a Ninja Creami, I’ll pop the link to my blender chocolate soft serve recipe in my stories✌️

INGREDIENTS
1 cup (240g) cashew milk (or almond milk)
1/2 cup (120g) canned coconut milk
2 scoops (40g) chocolate protein powder (I use @sproutliving)
2-3 (65g) pitted medjool dates
2 tbsp (12g) cocoa powder
1/8 tsp salt
1/2 tsp vanilla extract
Optional: 1 tbsp (16g) chocolate @sunbutter, peanut butter, or tahini

Blend all the ingredients until smooth. Pour into a Creami container and freeze overnight. Process on the light ice cream setting, it will be powdery at this point. Add a splash of milk (preferably coconut) and re-spin once or twice as needed. Add mix-ins of choice, and process on the mix-in setting. Enjoy!

#ninjacreami #creami #ninjacreamirecipes #dairyfreeicecream
SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue