Vegan Mint Chocolate Chip Ice Cream tastes just like the classic recipe you know and love! It's made with only a few simple ingredients and has the perfect touch of mint flavor without being too overpowering.
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Why You'll Love This Recipe
If you're looking for a refreshing summer treat, this Vegan Mint Chip Ice Cream is sure to be a hit! After a quick churn in the ice cream maker, it comes out light and fluffy!
Mint chip has always been a favorite ice cream flavor of mine which is why I wanted to recreate a dairy-free version! It has the perfect touch of mint flavor without being too overpowering and it's sweet and creamy.
To give this dairy free ice cream a creamy texture, the base of this recipe is made with full fat coconut milk and raw cashews. With less than 10 ingredients, it's much healthier than anything you'll find in the grocery store!
If you love homemade ice cream like this, try my Dairy-Free Salted Caramel Ice Cream, Dairy-Free Vanilla Ice Cream, or my 3 Ingredient Blueberry Nice Cream!
🍴Ingredient Notes
- Full Fat Coconut Milk - For a creamy consistency, I love using full-fat coconut milk as a dairy free alternative to heavy cream or milk. I like the brand Native Forest because it does not contain guar gum.
- Raw Cashews - To give the ice cream a thicker texture, I love adding in raw cashews. You do NOT need to soak them!
- Baby Spinach - This is optional, but fresh spinach is a great way to naturally dye the ice cream green. (And no, you can't taste it.)
- Sweetened Condensed Coconut Milk - To achieve a beautiful light green color, I opted to use sweetened condensed coconut milk as the sweetener.
- Vanilla Extract - Although this is a mint flavored ice cream, I still add a little vanilla extract to balance out the flavor.
- Peppermint Extract - A high quality peppermint extract will yield the best flavor!
- Salt - A pinch of salt brings all the flavors together.
- Chocolate Chips - My favorite vegan and dairy-free chocolate brands are Pascha and Hu Kitchen. Both brands are also soy-free.
🍴Step by Step Instructions
Step 1: Add Ingredients into Blender
Start by adding full fat coconut milk, raw cashews, sweetened condensed coconut milk, vanilla extract, peppermint extract, salt, and baby spinach into a blender.
Step 2: Blend Ice Cream Mixture
Blend on high for about 1-2 minutes or until it's a smooth and creamy consistency. Then blend on low for 15-20 seconds to remove any bubbles or froth from the top of the mixture.
Step 3: Churn Ice Cream
Pour the creamy ice cream mixture into an ice cream maker and churn for 20-25 minutes. Add in the chocolate chips a couple minutes before you turn off the ice cream machine.
Step 4: Freeze
Once the ice cream is thick and creamy, transfer into a loaf pan or freezer safe container. Freeze for 30-60 minutes for a firmer consistency.
Expert Tips
- When it comes out of the ice cream maker it has more of a soft serve consistency, but you can transfer it into a container and freeze for 30-60 minutes for a firmer consistency.
- The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 24 hours prior to making the ice cream.
- On a hot summer day this ice cream will melt quickly once removed from the ice cream maker. I recommend freezing longer so it can harden before scooping.
- For best results, I recommend using an electric ice cream maker, but you can use a no churn method by freezing the mixture for 6-8 hours or overnight.
- Add a little bit of spinach at a time until you have reached the color you want. It doesn't take much to give it a light green color.
Helpful Kitchen Tools
Ice Cream Maker
For this recipe, I used the Cuisinart Ice Cream Maker which works great! My husband and I have been using this ice cream maker for years.
You can use it for dairy-free ice cream or traditional dairy ice cream recipes.
Blender
To create a smooth and creamy consistency, I recommend using a high speed blender.
I have the Vitamix A3300 Ascent Series Smart Blender and it's my most used appliance in the kitchen.
Ice Cream Scooper
To achieve the perfect ice cream scoop, I suggest using an ice cream scooper instead of a spoon.
Ice Cream Toppings & Mix In's
If you're planning on churning in an ingredient like chocolate chips, don't pour it into the ice cream machine until the last minute. You can also fold it in with a spatula once the ice cream has finished churning.
And if you're feeling fancy, garnish the ice cream with some fresh mint leaves!
- White Chocolate Chips
- Dark Chocolate Bar, Roughly Chopped
- Melted Chocolate - Melt chocolate chips with a little coconut oil to create your own chocolate sauce! (AKA magic shell!) Pour over ice cream and watch it instantly freeze!
- Coconut Whipped Cream - My homemade recipe is so easy!
How to Store Leftovers
Store leftover ice cream in an airtight container freezer-safe container. If the container does not have a cover, it will get freezer burn.
Leave the ice cream at room temperature for about 5-10 minutes before serving. Because of the cashews and full fat coconut milk, it does maintain a pretty soft texture even after freezing overnight.
More Ice Cream Recipes!
After you make this Mint Chocolate Chip Ice Cream, make sure to leave a comment & rate the recipe!
Recipe Card
Vegan Mint Chocolate Chip Ice Cream Recipe
Equipment
- 1 High Speed Blender I used my Vitamix Blender.
- 1 Ice Cream Maker I used the Cuisinart 1.5 quart ice cream maker.
Ingredients
- 27 Ounces Full Fat Coconut Milk
- ¼ Cup Raw Cashews
- ¼ Cup Baby Spinach This is optional, but it's a great way to naturally dye the ice cream green. (And no, you can't taste it.)
- ½ Cup Sweetened Condensed Coconut Milk
- 1 Teaspoon Vanilla Extract
- 1+½ Teaspoons Peppermint Extract
- ¼ Teaspoon Salt
- ½ Cup Chocolate Chips
Instructions
- Start by adding full fat coconut milk, raw cashews, sweetened condensed coconut milk, vanilla extract, peppermint extract, salt, and baby spinach into a blender.
- Blend on high for about 1-2 minutes or until it's a smooth and creamy consistency. Then blend on low for 15-20 seconds to remove any bubbles or froth from the top of the mixture.
- Pour the creamy ice cream mixture into an ice cream maker and churn for 20-25 minutes. Add in the chocolate chips a couple minutes before you turn off the ice cream machine.
- Once the ice cream is thick and creamy, transfer into a loaf pan or freezer safe container. Freeze for 30-60 minutes for a firmer consistency.
Notes
Expert Tips
- When it comes out of the ice cream maker it has more of a soft serve consistency, but you can transfer it into a container and freeze for 30-60 minutes for a firmer consistency.
- The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 24 hours prior to making the ice cream.
- On a hot summer day this ice cream will melt quickly once removed from the ice cream maker. I recommend freezing longer so it can harden before scooping.
- For best results, I recommend using an electric ice cream maker, but you can use a no churn method by freezing the mixture for 6-8 hours or overnight.
- Add a little bit of spinach at a time until you have reached the color you want. It doesn't take much to give it a light green color.
How to Store Leftovers
Store leftover ice cream in an airtight container freezer-safe container. If the container does not have a cover, it will get freezer burn. Leave the ice cream at room temperature for about 5-10 minutes before serving. Because of the cashews and full fat coconut milk, it does maintain a pretty soft texture even after freezing overnight.Nutrition
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