This vegan mint chocolate chip ice cream is the richest, creamiest, perfectly textured melt-in-the-mouth ice cream ever!
So it’s a good time for green things. (Was that just the worst opening line ever? Haha)
In honor of St Patrick’s Day of course. I really like this vegan mint chocolate chip ice cream a lot. Like a lot a lot. And I think you will too.
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.
Coconut cream and coconut milk. This recipe requires a can of coconut cream and a can of coconut milk. Choose unsweetened, full fat versions.
Golden syrup. 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.
Green food coloring. I don’t know about you but mint ice cream that’s not green just doesn’t do it for me. So green food coloring was a must! Of course if you don’t mind about the color then you can leave it out, cos the color doesn’t add anything to the taste.
Vegan chocolate or vegan chocolate chips. You can chop up vegan chocolate or you can use vegan chocolate chips.
Full fat ingredients. You need full fat ingredients to make the best vegan ice cream. Definitely don’t go for low fat or light options here.
Heating then blending. There is not even the smallest hint of a grainy texture in this ice cream and this is due to heating the ingredients first so that the fats in the coconut cream and coconut milk are homogenized properly. Then we give it a quick 30-second blend with an immersion blender and the smoothest, creamiest ice cream texture is guaranteed.
Ice cream machine. I seriously love my Cuisinart Ice Cream Maker. It gets your ice cream mix to a soft serve consistency super fast (usually in about 25 minutes).
Keep it stored in the freezer and enjoy within 1-2 weeks for the best taste and texture. If it stores much longer than this then ice crystals may start to develop.
More Vegan Ice Cream Recipes
- Vegan Peanut Butter Ice Cream
- Salted Caramel Ice Cream
- Mango Ice Cream
- Vegan Chocolate Ice Cream
- Vegan Vanilla Ice Cream
- Vegan Coconut Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mint Chocolate Chip Ice Cream
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
- ½ cup White Granulated Sugar (100g)
- ¼ cup Golden Syrup (60ml) or Maple Syrup
- ¼ teaspoon Peppermint Extract
- ¼ teaspoon Green Food Coloring
- ⅔ cup Vegan Chocolate Chips (115g) or Chopped Vegan Chocolate
- 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 chocolate chips or chopped chocolate 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.
- Cover with foil and 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.
- 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.
- Keep it stored in the freezer and enjoy within the first 1-2 weeks for the best texture.