Vegan Mint Chocolate Chip Ice Cream Recipe
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.
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
Serving: 1ServingCalories: 282kcalCarbohydrates: 15gProtein: 4gFat: 24gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 111mgPotassium: 318mgFiber: 0.2gSugar: 11gVitamin A: 139IUVitamin C: 2mgCalcium: 74mgIron: 3mg
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