Vegan Mint Chocolate Chip Ice Cream
This vegan mint chocolate chip ice cream is a creamy, dairy-free dessert made with coconut milk, refreshing mint, and rich chocolate chips. It’s easy to make, smooth, and perfectly refreshing for a healthy plant-based treat.
Ingredients
- 1 can 13.5 oz full-fat coconut milk
- 1/2 cup maple syrup or preferred sweetener
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips
- Optional:
- Fresh mint leaves
- Spinach or natural food coloring for color
Instructions
- In a bowl or blender, combine coconut milk, maple syrup, peppermint extract, and vanilla extract. Mix until smooth.
- Refrigerate the mixture for 1–2 hours to chill.
- Ice cream maker method: Churn according to manufacturer instructions.
- No-churn method: Pour into a container and freeze, stirring every 30–45 minutes for 2–3 hours.
- Stir in chocolate chips during the final stage of freezing.
- Freeze until firm, then let sit a few minutes before scooping and serving.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Do not overuse peppermint extract; it can overpower the flavor.
- Chill the mixture before freezing for better consistency.
- Mini chocolate chips work best for even distribution.
- Store in an airtight container for up to 1–2 weeks.