This vegan mint chocolate chip ice cream recipe is a refreshing frozen dessert! It’s made with canned coconut milk, fresh mint, peppermint extract, and chocolate chips. The easy recipe provides instructions for an ice cream maker, as well as a no-churn option. It’s dairy-free, gluten-free, and perfect for mint chocolate lovers!

scoops of vegan mint chocolate chip ice cream in a bowl

Who else craves ice cream all throughout the summer season? This vegan mint chocolate chip ice cream will instantly satisfy those cravings. Not only does this frozen dessert help you cool off from the heat, the minty flavor makes it extra refreshing!

Now, I feel like mint ice cream is one of those things you either absolutely love or totally hate… right? I’m firmly in the group that adores this mint chocolate treat. It will always have a special place in my heart as it was my go-to flavor at Coldstone Creamery growing up. I love how it’s sweet, creamy, minty, and chocolaty all at once!

Making ice cream at home may sound daunting, but it’s surprisingly easy to do. I’ve provided standard instructions (with an ice cream machine) and no-churn instructions (without an ice cream maker). Therefore, everyone should be able to create it. Keep it simple with chocolate chips, or add other mix-ins like crushed Oreos and fudgy brownies!

PS: If you enjoy creating this homemade ice cream, you will also love my Vegan Cookie Dough Ice Cream and Vegan Cake Batter Ice Cream!

This mint chocolate chip ice cream is:

  • Vegan, dairy-free, and gluten-free
  • Sweet, creamy, and minty
  • Loaded with chocolate chips
  • An easy frozen dessert for summer
  • Naturally colored (no food coloring)
  • A refreshing mint chocolate dessert!
three scoops of vegan mint chocolate chip ice cream in a sundae glass

Ingredients in dairy-free mint ice cream

  • Coconut milk: This dairy-free mint ice cream is made with canned coconut milk. Make sure you use the full-fat version, not the lite or light version.
  • Sugar: Use granulated sugar or cane sugar to sweeten it.
  • Spinach: I know, spinach in ice cream?! It may sound strange, but I promise you cannot taste it whatsoever. Spinach is added to create a bright green color. This secret ingredient makes the ice cream green without food coloring.
  • Mint leaves: Fresh mint provides an authentic minty flavor as well as a little color.
  • Chocolate chips: Add mini chocolate chips (or finely chopped chocolate) for bits of chocolate in every bite.
  • Peppermint extract: This extract has an intense peppermint flavor. Be sure to use extract, not flavoring. If you use peppermint flavoring instead, you’ll need to double (or even triple) the amount.
  • Vanilla extract: Vanilla balances the minty flavor and makes the ice cream taste richer.
  • Salt: A pinch of salt enhances the sweet ingredients.
bowls of ingredients for homemade vegan mint chocolate chip ice cream

How to make vegan mint chocolate chip ice cream

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

  1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
  2. Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  3. Pour mixture into the ice cream maker. Churn according to the ice cream maker’s instructions. During the final 2-3 minutes, add mini chocolate chips.
  4. After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.
  5. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
a four part photo collage showing how to make vegan mint chocolate chip ice cream

Can I make it without an ice cream maker?

If you do not have an ice cream maker, you can still make no churn dairy-free mint ice cream in a blender! The texture will not be as creamy as the original instructions, but it’s a tasty frozen treat nonetheless.

  1. Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  2. Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).
  3. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
scooping into a glass container of vegan mint chocolate chip ice cream

Frequently asked questions (FAQ)

Is mint ice cream supposed to be green?

Mint ice cream can either be green or white. Typically, if it is bright green, the color was artificially created from food coloring. If it is white, it’s usually because no additives or artificial colors were used.

How do you color green ice cream naturally?

As mentioned earlier, this mint chocolate chip ice cream is colored naturally with fresh spinach. Since you cannot taste it, this is a sneaky and healthy way to make the ice cream green. Other options include matcha powder and spirulina powder, but you will be able to taste those ingredients.

What are the best mix-ins for ice cream?

This recipe contains mini chocolate chips. However, you can add other mix-ins of your choosing. Some delicious options include crushed Oreos, brownie chunks, double chocolate cookie dough, or chocolate sprinkles.

What is the best ice cream maker?

I use the Cuisinart Ice Cream Maker Machine. It’s very easy to use and easy to clean!

How to store vegan mint chocolate ice cream

Store in a tightly-sealed container inside the freezer. Enjoy within one month for the best flavor and texture.

three scoops of vegan mint chocolate chip ice cream in a sundae glass

If you try this Vegan Mint Chocolate Chip Ice Cream, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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
scoops of vegan mint chocolate chip ice cream in a bowl

Vegan Mint Chocolate Chip Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kaylie Grace
  • Prep Time: 24 hours
  • Total Time: 24 hours
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Blend, Churn
  • Cuisine: American
  • Diet: Vegan

Description

This vegan mint chocolate chip ice cream recipe is a refreshing frozen dessert! It’s made with coconut milk, fresh mint leaves, peppermint extract, and chocolate chips. The easy recipe is creamy, dairy-free, and gluten-free. You can make it with an ice cream maker or follow the no churn instructions in a blender. You’ll love this mint chocolate dessert for summer! #mintchocolate #mintchocolatechip #minticecream #icecream #veganicecream #coconutmilkicecream #frozendessert #nochurn #icecreamrecipe 


Ingredients

Units Scale
  • 2 cans full-fat coconut milk
  • 1 cup fresh spinach (optional, for color)
  • 3/4 cup granulated sugar
  • 1/4 cup fresh mint leaves
  • 1 tsp peppermint extract (or to taste)
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1/2 cup mini chocolate chips

Instructions

Instructions with an ice cream maker (best method)

  1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
  2. Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  3. Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 2-3 minutes, add mini chocolate chips.
  4. After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.
  5. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Instructions without an ice cream maker (no churn)

  1. Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  2. Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).
  3. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Notes

  • Ice cream maker vs. no churn: I recommend using an ice cream maker because it will create a creamier consistency.
  • How to store: Store mint chocolate chip ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.

Nutrition

  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 27g
  • Fat: 22g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 3g

This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!