Coconut Milk Desserts Frozen Desserts

Vegan Mint Chocolate Chip Ice Cream

Vegan Mint Chocolate Chip Ice Cream

Made with Native Forest Organic Classic Coconut Milk by @purelykaylie

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Calling all mint chocolate chip lovers! You NEEEED to make this homemade Vegan Mint Chocolate Chip Ice Cream!

It’s sweet, creamy, refreshing, bursting with minty goodness and loaded with chocolate chips.

No ice cream maker? No worries! You can make this no-churn as well!

This ice cream is made dairy-free and vegan with just a few simple ingredients like Native Forest Organic Classic Coconut Milk, fresh mint, peppermint extract, and chocolate chips.

You can even sneak in a healthy and sneaky ingredient into this ice cream, fresh spinach will help give this mint ice cream that perfect green color! (don’t worry you don’t taste it, but it is optional!)

This ice cream is such an an easy frozen dessert for summer and is so refreshing!

Grab the recipe below for pure minty bliss!

Ingredients:

  • 2 cans Native Forest Organic Classic Coconut Milk
  • 1 cup fresh spinach (optional, for color)⁠
  • ¾ cup granulated sugar⁠
  • ¼ cup fresh mint leaves⁠
  • 1 tsp peppermint extract (or to taste)⁠
  • 1 tsp vanilla extract⁠
  • ¼ tsp salt⁠
  • ½ cup mini chocolate chips⁠

Instructions (Ice Cream Maker):

  1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.⁠
  2. Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.⁠
  3. Pour mixture into the ice cream maker. Churn according to the ice cream maker’s instructions. During the final 2-3 minutes, add mini chocolate chips.⁠
    After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.⁠
  4. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!⁠

Instructions (No-Churn):

  1. Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.⁠
  2. Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).⁠
  3. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!⁠