So it’s a good time for green things. (Was that just the worst opening line ever? Hahaha, nevermind! I couldn’t think of a better one so there we go!)
In honor of St Patrick’s Day of course. And this mint chocolate chip ice cream I like a lot. And I really think you will too!
And I don’t know about you but mint ice cream that’s not green just doesn’t do it for me!
The first time I tried to make this recipe I used a barley grass juice powder instead of green food coloring in the hopes that it would be an extra healthy way to get the green color.
And yes, it worked, it was green, and it’s an option if you prefer not to use green food coloring, BUT I did not love the color! It was more puke green than delish green sadly, but the taste was exactly the same. So if you don’t have your heart set on the exact shade of green I have here (and really my heart was determined to have this exact shade), then that is definitely an option!
Another little snafu I had was that I couldn’t get hold of vegan chocolate chips, so I just bought a slab of vegan chocolate and chopped it into small chunky pieces.
Works just as well! I used golden syrup as I often do because it has the most fabulous caramel flavor, but you can also just use any syrup that you prefer. Maple, agave, whatever rocks your boat.
I seriously love my Cuisinart Ice Cream Maker it gets this done in like 25 minutes!
I know from previous experience with my more basic ice cream maker that it would have taken 40-45 minutes to get to the same soft serve consistency. It does also depend on how cold your mix is when it goes in, it could be 20 minutes or it could be 40. Just keep an eye on it.
This ice cream has such a delicious melt-in-the-mouth ice cream texture and the perfect mouthfeel. It’s rich, creamy and just as good if not better than any ice cream you’ve had before.
There is not even the smallest hint of a grainy texture. This is due to heating the ingredients first so that the fats in the coconut cream and coconut milk are homogenized properly.
I went into this in a bit more detail in my Vanilla Coconut Ice Cream with Golden Oreo Sprinkle post so I won’t get into all of it again, except to say, this recipe works like a bomb! Want amazing vegan ice cream, this is how ya do it!
And what’s even better is the simplicity of the ingredients list, just 7-ingredients and you’re ready to go.
You will love how easy this is to make and will be whipping up the most fabulous vegan mint chocolate chip ice cream on the regular. Maybe you’ll just have a permanent tub of this in your freezer. Why ever not I say!
This delicious vegan mint chocolate chip ice cream is:
- Creamy
- Smooth
- Perfectly Textured
- Deliciously Minty
- Packed with Chocolate Chips!
- Totally Divine!
So what do you think of this gorgeous vegan mint chocolate chip ice cream? Let us know in the comments and please rate the recipe too, that’s so helpful! Thank you!
For more delicious vegan ice cream, check out our vegan peanut butter ice cream, our salted caramel ice cream, our mango ice cream and most definitely our very decadent vegan chocolate ice cream!
Sign up to our email list for a fabulous (and free!) recipe ebook and to stay updated with all our latest recipes posted to the blog.
Vegan Mint Chocolate Chip Ice Cream
Ingredients
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
- Ā½ cup White Granulated Sugar (100g)
- Ā¼ cup Golden Syrup (60ml) or Maple Syrup
- Ā¼ tsp Peppermint Extract
- Ā¼ tsp Green Food Coloring
- ā cup Vegan Chocolate Chips (115g)
Instructions
- The day before you want to make ice cream, place the freezer bowl of your ice cream maker into the freezer to freeze completely.
- Then place your coconut cream, coconut milk, sugar and syrup into a pot on the stove and bring to a simmer, stirring constantly.
- Once it reaches a gentle simmer, remove from the heat, and using an immersion blender, blend it in the pot for 30 seconds.
- If you don't have an immersion blender, then you can transfer the mixture to your blender jug and blend it there, but just make sure the lid is on properly, as the mixture will of course be very hot. Then transfer the mixture to a covered container and keep in the refrigerator overnight.
- The next day, remove the mixture from the refrigerator and stir in the green food coloring and the peppermint extract.
- Transfer to your ice cream maker and churn as per the manufacturers instructions, it will usually be 20-40 minutes.
- As soon as it reaches soft serve consistency, add the dark chocolate pieces to the ice cream maker while it's churning and allow it to mix in for around 1 minute.
- Then transfer the ice cream to a freezer safe loaf pan and smooth it down.
- Place it into the freezer to set for at least 6 hours (preferably overnight)
- When you're ready to serve scoop it with a hot scoop (dipped in hot water) for the easiest serving.
- Keeps very well in the freezer of course, but still best in the first two weeks.
Notes
- Depending on the brand of peppermint extract you use, you may need to use more to get enough mint flavor. So taste test to see if the flavor is strong enough.
- Prep time does not include chilling the mixture or time spent setting in the freezer.
Love this recipe! I omitted the green color, and since I only had coconut milk on hand (no cream), I used two cans of coconut milk, discarding the thin liquid from one of the cans, and added a quarter cup of coconut oil for fat. I ended up using about 3/4 tsp of peppermint extract to get the taste right. The frozen texture is light and very smooth. Just as good as any store bought vegan mint ice cream!
Fantastic! Thanks for sharing Eric!
Can u make this without an ice cream maker?
Hi Melanie, yes you can! The best way to do this is to beat the ice cream mixture in your stand mixer before freezing. And then before itās frozen, bring it out a couple more times and beat it again. This will come closest to what youāll get from an ice cream machine. Alternatively you can just freeze it! It will still be really good, just not as fluffy.
Can I make this with your cashew milk process from Cashew Ice Cream?
Sure, that method can be adapted to other flavors. š
Which coconut did you use silk or full fat canned coconut milk?
Full fat canned coconut milk. š
Delicious! Needed a little more peppermint extract and was a little sweet for me so next time I think I’ll use less sugar or syrup.
Just made this this morning with my new Cuisinart ice cream maker – never made ice cream before and it’s turned out beautifully. Mint choc chip is my very favourite flavour – I am a vegan so thank you so much Alison for sharing this wonderful recipe. Can’t wait to try more!
That’s wonderful! This is totally my favorite flavor too! So glad you liked it. Thanks for posting Nicola! š
Hello! My family and I have been vegan for several years now. I discovered your website by accident when looking for a good vegan vanilla cake recipe, which I made and it was divine. I have now made several of your recipes and the results have made me love being vegan. Your ice cream recipes are wonderful! I was wondering if you would consider making a recipe for coffee ice cream?? Or do you know of a good recipe?
Thank you so much for posting and sharing such fabulous culinary creations!
Hi Elisabeth! This is so great to hear, thank you so much! Made my day. š I will definitely make a coffee ice cream – just added it to my list! In the meantime I don’t know of any particular recipe, but off the top of my head, what I would probably do is a basic coconut ice cream (like this one) and just add either instant coffee powder or finely ground espresso powder in at the blending part of the recipe. Thanks so much for posting!
Have you tried using spinach for the color? I got the idea for it from a BlendTec recipe for mint and chop ice cream, and it works pretty well for the green color. It’s a little darker than with food coloring, but that certainly wouldn’t be “puke green”. Spinach also adds almost no extra flavor. I also like to add in fresh mint.
Love this idea Amber!
Just made this in my Cuisinart ice cream maker this morning! Gave my 2 boys a taste, and it was a thumbs up all around! I have a dairy allergy so this is a great recipe for me! Yum!
Awesome Jill! š
Looks amazing!
Thanks John! I actually can’t wait to make it again myself š