Inspired living

Choc Mint and Coconut Yoghurt Ice-Cream Recipe

Choc Mint and Coconut Yoghurt Ice-Cream Recipe

Credit: Lisa Guy

Including fermented foods like yoghurt in your daily diet is an excellent way to support your gut and immune health by encouraging the growth of beneficial gut bacteria.

Serves: 6–8



  • 2 cups coconut cream
  • 1 packed cup mint leaves
  • 1 cup coconut yoghurt
  • ⅓ cup pure maple syrup
  • 1 tsp vanilla extract
  • Handful cacao nibs
  1. In blender, add ¼ cup of coconut cream and 2 tbsp water with mint leaves. Blend until well combined.
  2. Pour mint mixture through strainer.
  3. Pour mint mixture back into blender with remaining coconut cream, coconut yoghurt, maple syrup and vanilla extract. Blend until well combined. Add handful cacao nibs.
  4. Pour mixture into ice-cream machine and combine to ice-cream consistency.
  5. For firmer ice-cream, pour into tin and place in freezer.


Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .