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:
- 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!
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The richest, creamiest melt-in-the-mouth mint chocolate chip ice cream. This ice cream is vegan, gluten-free and definitely doesn’t taste like sorbet.
- 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 a few hours (around 4-6 hours to set properly)
- 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 when fresh.
*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.
*Adapted from my Vanilla Coconut Ice Cream
*Prep time does not include chilling the mixture or time spent setting in the freezer.
- Category: Dessert
- Cuisine: Vegan
- Serving Size: 1/2 cup
- Calories: 339
- Sugar: 21.7g
- Fat: 24.8g
- Saturated Fat: 3g
- Carbohydrates: 26.9g
- Fiber: 1.3g
- Protein: 2.7g