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.
And if you’re a fan of mint things then you’ll also love our vegan shamrock shake and our vegan thin mints.
Ingredient Notes
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.
Success Tips
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).
Storing Instructions
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
Ingredients
- 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
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 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.
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.
- Keep it stored in the freezer and enjoy within the first 1-2 weeks for the best texture.
Tried this recipe out with my son who has recently started to be dairy intolerant- we love it!! As I had bought some dairy free mint ice cream as a back up, we then did a taste comparison between this recipe and the shop bought one. Our home made ice cream actually tasted better, and it is not heavily processed, but natural. Clear winner!
Yay! Happy to hear you and your son enjoyed the recipe Steph. Thanks for sharing and for your great review!
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 it’s frozen, bring it out a couple more times and beat it again. This will come closest to what you’ll 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. 🙂
Which coconut did you use silk or full fat canned coconut milk?
Full fat canned coconut milk. 🙂
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! 🙂
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. 🙂 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! 🙂
Looks amazing!
Thanks John! I actually can’t wait to make it again myself 🙂