This ultra delicious and creamy vegan mint chocolate chip ice cream combines coconut milk, cashews, and non-dairy milk to make an irresistible vegan ice cream!
Here's why we love this vegan ice cream:
- it's SUPER creamy
- refreshing
- awesome straight out of the ice cream maker
- scoops well after frozen and is never 'icy'
- completely irresistible
- a great 'healthier' option
- it's gluten free
- it's naturally colored
- It is amazing scooped over a warm fudgy brownie! (By the way, check out my avocado brownie recipe, it's super fudgy and delicious!)
If that all sounds good to you, then let me show you how to make this mint chocolate chip ice cream!
Related recipe: Vegan Fudgesicles
Equipment needed
You'll need a blender and an ice cream maker for this ice cream. I highly recommend an industrial strength blender, such as a Vitamix or a Blendtec for making ice cream.
I LOVE the Vitamix for blending "tougher" ingredients like cashews and dates. Everything is as smooth as a milkshake after being blended in a Vitamix.
I also recommend an ice cream maker to make light and airy ice cream.
Ice cream makers are not expensive and start at less than $40 on Amazon. Good vegan ice cream can get really expensive, so having an ice cream maker is very worth it to us!
But if no ice cream maker is available, just freeze the mixture after blending (in a bread pan like this) - it's still super delish!!
Related recipe: Vegan Mango Popsicles
Steps to make vegan mint chip ice cream:
Blend together canned coconut milk, cashews, non-dairy milk, refined coconut oil, pitted dates, vanilla, salt, peppermint extract, Xanthan gum and sugar or agave nectar. Also add a dozen spinach leaves or food coloring drops for color, if desired (Photos# 1 & 2).
Chill blended mixture in refrigerator for at least 4 hours or until completely chilled. Then pour mixture into ice cream maker base, add mini chocolate chips and process until softly frozen, about 20-25 minutes (Photos #3 & 4).
Serve immediately for soft frozen ice cream, or transfer to a storage container and freeze for another 3-4 hours for firm ice cream.
Related recipe: Vegan Key Lime Pie
The amazing part about this vegan choc chip ice cream is that you can adapt this recipe to make other ice cream flavors by simply swapping peppermint extract for whatever other flavor you want! (Maybe just skip the green coloring/spinach if you're making something like lavender vanilla chocolate chip ice cream).
Related recipe: Vegan Fruit Pizza
Expert cooking tips for making ice cream:
Make sure your ice cream maker base container is well frozen - at least 8 hours or overnight for best results. Or just keep the base in your freezer all the time, so it's always ready to go!
Be sure to use 'Peppermint' extract as opposed to 'Mint' extract. The flavor is different and using the wrong flavoring can make your ice cream taste like toothpaste!
Related recipe: Vegan Chocolate Cherry Ice Cream
Ice Cream Questions:
You have ice cream questions? I have answers.
Do I absolutely need an ice cream maker to make this ice cream?
I highly recommend an ice cream maker. The churning while freezing helps to make a light and airy ice cream. If you or anyone in your family loves ice cream, an ice cream maker is soooo worth it to make your own fun flavors!
Ice cream makers are not expensive and start at less than $40 on Amazon. Good vegan ice cream can get really expensive, so having an ice cream maker is very worth it to us!
But if no ice cream maker is available, just freeze the mixture after blending - it's still super delish!!
Freeze ice cream in a heavy duty glass bread pan. I like this one because it's clear so I can easily see what kind of ice cream I have inside (and how much I have - how close are we to a no-ice-cream emergency?!), and that it has a lid to keep the ice cream container closed in the freezer.
Related recipe: Vegan Ice Cream Cups
What does the Xanthan Gum do in this recipe?
Xanthan Gum works in ice cream to prevent ice crystals from forming, and increases the mix viscosity so it feels and tastes ultra creamy.
It's a really inexpensive ingredient and really helps with ice cream texture. Get some here.
Other favorite vegan desserts:
- Vegan chocolate sauce - drizzle it all over this mint chip ice cream!
- Vegan chocolate milkshake
- Easy vegan caramel sauce
- Simple berry sauce
- Easy vegan cheesecake
- Fresh peach pie
- Vegan blueberry crisp
If you’ve tried this recipe, please rate it and let me know how it went in the comments below – I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
Did you make this recipe? Please click on the stars to give it a rating below!
Recipe
Vegan Mint Chocolate Chip Ice cream
Ingredients
Blend together:
- 1 13 oz canned coconut milk
- 1.5 cups soy milk, or other non-dairy milk
- ½ cup raw cashews
- 2 tablespoon coconut oil, melted
- 4 pitted medjool dates
- ½ cup agave nectar, or granulated sugar
- ¼ teaspoon salt
- ½ teaspoon xanthan gum
- ¾ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 12 spinach leaves, or food coloring
Add during churning process:
Special equipment
Instructions
- Blend together canned coconut milk, cashews, non-dairy milk, refined coconut oil, pitted dates, vanilla, salt, peppermint extract, Xanthan gum and sugar or agave nectar. Also add a dozen spinach leaves or food coloring drops for color, if desired.
- Chill blended mixture in refrigerator for at least 4 hours or until completely chilled. Then pour mixture into frozen ice cream maker base, add mini chocolate chips and process until softly frozen, about 20-25 minutes.
- Serve immediately for soft frozen ice cream, or transfer to a storage container and freeze for another 3-4 hours for firm ice cream.
Sim ME
I used sugar and aquafaba. The taste is wonderful lets see once it sets..
Peggy Beltz
The recipe was fantastic!! I also toasted pecans and added in. I made the same recipe using fresh strawberries!! Best ice cream recipe I’ve used. Thanks
Rebecca
Oh yeay! So glad you liked it!!! Love the addition of pecans too!
Nancy Marr
Made this tonight and couldn't believe how good it is. I'm not vegan, but I can't eat dairy or soy, so many vegan recipes suit me. My no-restrictions husband enjoyed this, too, and we agreed that you couldn't tell it wasn't regular ice cream. Super-tasty! My only substitution was using 18 drops of peppermint essential oil instead of the extract. I also used cashew milk. Next time? Coconut chip!!
Vence
I ended up making a different flavor - cherry chocolate chip. It tasted creamy and delicious, but I did not have an ice cream machine so the texture was More like a fruit popsicle. I’ll either get the machine or maybe whipping the blended mix in a cold bowl might work.
BTW, I’m a big fan of your cheese recipes!
Rebecca
Thanks so much for the comment! Cherry Chocolate is one of my favorite flavors too! Glad you enjoyed the recipe!
Tanya
If I don't have xanthan gum, is there something else I could substitute that would do the same job of keeping it creamy? Thanks for your recipes here, several have become absolute staples for our family!!
Rebecca
Thanks so much for the comment! Glad you are enjoying our recipes! Guar Gum is a comparable sub, but if you don't have any of that either, I'd still make it and it will still be super yummy!!