Vegan Mint Chocolate Chip Ice Cream

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This vegan mint chocolate chip ice cream recipe is so delicious! Make this healthy dessert recipe to satisfy your chocolate cravings.

Vegan mint chocolate chip ice cream in a glass bowl

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

This vegan mint chocolate chip ice cream is a delicious, refreshing plant-based dessert.
Print Recipe
Vegan mint chocolate chip ice cream in a glass bowl
Prep Time:20 minutes
Cook Time:0 minutes
Chill Time:3 hours
Total Time:3 hours 20 minutes


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


  • 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

Calories: 360kcal | Carbohydrates: 24g | Protein: 3g | Fat: 30g | Saturated Fat: 26g | Sodium: 19mg | Potassium: 366mg | Fiber: 1g | Sugar: 17g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 4mg
Servings: 4
Calories: 360kcal
Cost: $1.01 per serving

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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.

Vegan mint chocolate chip ice cream in a bowl

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