Vegan Mint Chocolate Chip Ice Cream Recipe — Homemade & Fresh

Healthy Homemade Mint Chocolate Chip Ice Cream

This dairy-free mint chocolate chip ice cream is made with coconut cream, a natural sweetener (maple syrup or honey), and dark chocolate chips. Vegan-friendly when using maple syrup, it’s simple to make without an ice cream machine and contains no artificial colors or preservatives — a refreshing summer treat any day of the year.

Why you’ll love this recipe

This homemade mint chocolate chip ice cream is a healthier alternative to many store-bought varieties. It’s made without heavy cream, refined sugar, or artificial dyes. Using unsweetened coconut cream provides healthy fats and a creamy texture. Here are a few reasons to try it:

• Simple and kid-friendly: This no-churn recipe requires no ice cream maker and is easy enough for kids to get involved. If your household prefers different flavors, try a homemade orange creamsicle version instead.
• A healthier choice: Kids and adults can enjoy this flavor without artificial sweeteners or preservatives — just real ingredients. If you want more protein, consider a high-protein chocolate peanut butter ice cream alternative.
• Customizable flavor and color: Blend fresh mint leaves for extra flavor and a natural tint, or experiment with a small amount of spirulina or wheatgrass powder. Always start with less and add more to taste.

Ingredients:

6 servings

• 2 cups unsweetened coconut cream
• 1 cup unsweetened almond, cashew, or coconut milk
• 1/2 cup maple syrup or raw honey
• 1/2 tsp pure peppermint extract
• tiny pinch of sea salt
• 1/3 cup dark cacao chips or chunks

How to make Vegan Mint Chocolate Chip Ice Cream without an Ice Cream Maker:

Step 1. On a low blender setting, blend all ingredients except the chocolate chips until smooth. If adding a natural green color (spinach, mint leaves, spirulina, etc.), start with a small amount and add more to taste.

Step 2. Pour the mixture into a freezer-safe dish, sprinkle in the chocolate chips as desired, cover, and freeze for at least 4 hours or overnight.

Step 3. Scoop and serve immediately straight from the freezer.

Enjoy!

💚Rachel

Rachel’s Tips

• Use a LOW blender setting to avoid clumping.
• Peppermint extract strengths vary by brand; start with less, taste, then add more. Too much extract can be overpowering.
• Use coconut cream, not coconut milk: Coconut cream (in a can) provides the fat needed for a creamy texture. Use the solid cream from the top of a chilled can and save the remaining liquid for smoothies.
• Chill coconut cream cans overnight: Refrigerate the cans so the cream separates and rises to the top; you’ll only need the thick cream for this recipe.
• Sweetness is personal — start with less maple syrup or honey, taste, then adjust.
• Choose dark chocolate chips or chunks with a higher cacao percentage for the best flavor; you can also break a high-quality chocolate bar into pieces.
• For lower sugar, consider chocolate sweetened with stevia.

Storage

Store in the freezer for up to two weeks in a well-sealed container to prevent freezer burn. The texture is best in the first two weeks, though the ice cream can remain safe for longer if kept frozen.

How to make mint ice cream green

Coloring is optional — the ice cream will taste minty without it. If you want a natural green tint, use one of these gentle options. Spinach and fresh mint both add color without a noticeable flavor when blended in small amounts.

Ideas for green color if desired:

• 2–3 drops of all-natural food coloring
• 1 cup baby spinach leaves
• A handful of fresh mint leaves
• A pinch of wheatgrass powder
• A pinch of spirulina

Can I use coconut milk instead of coconut cream in dairy-free mint chocolate chip ice cream?

How long will this homemade mint chocolate chip ice cream last in the freezer?

Do I have to use peppermint extract in this ice cream recipe?

Is this recipe dairy free?

More healthy dessert recipes you’ll love:

• Protein-Stuffed Dates
• Honey Sesame Granola Bark
• Matcha Chia Pudding with Raspberry
• Easy Pumpkin Pudding (15 minutes)
• Pumpkin Ice Cream