Vegan Mint Chocolate Chip Ice Cream
This post may contain affiliate links which won’t change your price but will share some commission.
This vegan mint chocolate chip ice cream recipe is so delicious! Make this healthy dessert recipe to satisfy your chocolate cravings.
Several years ago, I picked up an ice cream attachment for my KitchenAid mixer and it opened up a whole new world of ice cream for me. I had no idea homemade ice cream could be so delicious and easy to make.
This vegan mint chocolate chip ice cream is a special treat to enjoy any time of year. It uses coconut milk for its base. The flavor is amazing, and the homemade chocolate chunks melt in your mouth. It tastes best the day it’s made, as the texture is creamiest at that point. But if you do freeze the extras for later, they’ll still be delicious another day.
Top this ice cream with my easy vegan whipped cream for an extra special treat.
Substitutions in this recipe
I like to use fresh mint for this recipe, but you can use a bit of mint extract if you don’t have fresh mint available. It tastes delicious either way. And if you don’t have an ice cream maker, you can simply freeze the mixture after straining it.
The homemade chocolate chips are easy to make. If you’d rather take a shortcut and use store-bought chocolate chips in this vegan mint chocolate chip ice cream, I recommend the vegan mini chocolate chips from Enjoy Life.
Try my vegan mint hot chocolate, vegan chocolate mousse, and vegan gluten-free brownies for other delicious plant-based chocolate treats.
Vegan Mint Chocolate Chip Ice Cream
Recommended Equipment
- stand mixer optional
- ice cream maker attachment optional
Ingredients
Ice Cream
- 15 ounce can full fat coconut milk
- 1/2 cup packed mint leaves coarsely chopped
- 1/4 cup maple syrup
- 2 tsp vanilla extract
Chocolate Chips & Sauce
- 2 tbs coconut oil
- 2 tbs cocoa powder
- 1 1/2 tbs maple syrup
Instructions
- In a medium pot, heat the coconut milk, mint leaves, maple syrup, and vanilla until hot but not boiling. Remove from heat and let it sit for 1-2 hours. The mint flavor will taste stronger as time passes, so taste it periodically to see when it’s just right for your taste.
- Strain the mixture through a fine mesh sieve to remove the mint leaves.
- Transfer the ice cream mixture to your ice cream maker and churn according to the manufacturer’s instructions.
- To make the chocolate chips, combine the melted coconut oil, cocoa powder, and syrup. Place in the refrigerator to solidify, and then break it into small chunks. Add 3/4 of the chocolate chunks to the ice cream during the last minute of churning.
- Place the churned ice cream in a shallow airtight container and freeze for 2 to 3 hours. Homemade ice cream tastes best the day it’s made. It loses some of its creaminess by the second day, but it still tastes delicious. (Note: You can also make this without an ice cream maker by simply freezing the mixture after straining.)
- When ready to serve, melt the remaining chocolate chunks and pour the sauce over the ice cream in individual serving bowls.
Approximate Nutrition Info
This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.
Vegan Mint Chocolate Chip Ice Cream Price Breakdown
The total cost of this recipe is $4.04, or $1.01 per ½ cup serving. I had to buy the mint this time of year, but with free mint from the garden in the summer, the cost comes down to $.84 per serving. Either way, this fresh vegan ice cream is a wonderful dessert any time of year.
I love that this is entirely home-made, right down to the choc chips!
Thanks, Nina. I’d been meaning to make homemade chocolate chips for a long time. It’s the only way I can be sure of what’s in them.
I am always on the look out for non-dairy based ice cream and this has the best combination of flavor- mint & chocolate together!!! alot of people seem to like the ice cream paddle attachment, something to really look for 🙂
Thanks, Dixya. I agree that you can’t go wrong with mint and chocolate.
What a great idea for a solstice post! Thanks! I’m smiling at your daughter’s discerning palate. My kids have become that way, too!
I think my daughter was actually criticizing the “leafy” taste of fresh mint, but I still enjoyed her comment.
My husband bought me the kitchenaid ice cream attachment for Christmas (we celebrated early)! I am so excited to try this as my first recipe! 🙂
Yay! You’ll love it, Heather.
This sounds delicious! You may have talked me into getting the ice cream attachment for my Kitchen Aid mixer as well! 🙂
I hope you do get the attachment! It’s much easier to store than a bulky ice cream maker would be.
A perfect Solstice treat!
We all need treats on the darkest day of the year!