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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 5 from 1 review
  • 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