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Table of Contents
- Healthy Homemade Mint Chocolate Chip Ice Cream
- Why you’ll love this recipe
- Ingredients:
- How to make Vegan Mint Chocolate Chip Ice Cream without an Ice Cream Maker:
- Rachel’s Tips
- Storage
- How to make mint ice cream green
- Recipe FAQ’s
- More healthy dessert recipes you’ll love:
- Healthy Homemade Mint Chocolate Chip Ice Cream Recipe
Healthy Homemade Mint Chocolate Chip Ice Cream
This healthy mint chocolate chip ice cream is a dairy-free treat free made with coconut cream, natural sweetener (maple syrup or honey), and dark chocolate chips. It’s vegan, easy to make without and ice cream machine, and contains no artificial colors or preservatives. It’s the perfect summer treat for a hot day or any day for that matter!
Why you’ll love this recipe
This homemade mint chocolate chip ice cream recipe is so much healthier than its store bought counterpart! This version is made without heavy cream, artificial dyes, or refined sugar. Plus, because we use coconut cream, it provides healthy fat that also makes this ice cream super creamy. Here are a few more reasons you will definitely want to make this:
- SO EASY AND SO GOOD: Did I mention EASY?! Easy enough for it to be a kid-friendly recipe – feels like a magical science experiment! All because this is no-churn, meaning you can make it without an ice cream maker. If your family isn’t a fan of mint and chocolate together, then try this homemade orange creamsicle ice cream instead.
- Healthier Choice: Mint Chocolate Chip Ice Cream is THE FAVORITE flavor of ice cream for several of our kids. They are tough critics, but they REALLY enjoy this recipe! And I don’t feel guilty giving it to them since there are no artificial sweeteners or preservatives, only real ingredients. The only thing it’s missing is extra protein, but if that’s what you’re looking for, try this high protein chocolate peanut butter ice cream.
- Bold Flavor: I love blending some fresh mint leaves into my ice cream when I have them, both for extra flavor and color. You can also experiment with spirulina or wheatgrass powder. Always start out with *less* then add more as you blend to see how you like it.
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. Using a LOW setting, blend all ingredients together except the chocolate chips. (If using something from our list above to make your ice cream green, start with less of that ingredient then add more as you blend if desired.)
Step 2. Pour into a freezer-safe dish. Sprinkle with chocolate chips as desired. Cover dish and freeze for 4 hours or overnight.
Step 3. Using an ice cream scoop, serve and enjoy immediately.
Enjoy!
💚Rachel
Rachel’s Tips
- Make sure you use a LOW blender setting. A high setting can cause clumping.
- Depending on the mint extract that you’re using, you may need more or less. I’ve found that brands vary quite a bit along with personal preferences. So start out with *less* peppermint extract, taste test, then add a tiny bit more if desired. It’s really easy to add too much mint extract and NOT pleasant.
- Coconut cream must be used for this vegan mint ice cream recipe, not coconut milk. Coconut cream is found in a can. The can should say Coconut cream and not coconut milk. Make sure it’s unsweetened, and ideally coconut and water are the only ingredients. Make sure you’re only using the cream and not the liquid from the can. You can use any remaining liquid for smoothies or something.
- Always chill your coconut cans in the fridge overnight. The coconut cream solids will rise to the top of the can in the fridge, leaving any liquid on the bottom. You’ll need only the concentrated cream for this ice cream recipe.
- 🍯The sweetness factor is always such a PERSONAL preference, so please consider this when adding in the maple syrup or honey. Depending on your personal taste, you may want a bit more or less. Start out with less, taste test, then add more if desired.
- 🍫Use any dark chocolate chips of your choice: the higher the cacao percentage, the better. You can even break up a high-quality dark chocolate bar into chunks if you like.
- If you’re looking to keep sugars lower; try Lily’s brand chocolate that is sweetened with stevia.
Storage
Stays good in the freezer for up to 2 weeks as long as it’s sealed well to prevent freezer burn.
How to make mint ice cream green
You don’t have to make your mint ice cream green for it to taste like mint! This recipe tastes just as good without coloring added, however sometimes the green is just more fun. I used a few drops of all-natural food coloring for this batch, but there are other options that produce a nice green color as well (insert the science experiment)! Baby spinach leaves work really well and you do not taste the spinach.
🌱Ideas for green color if desired:
- 2-3 drops of all-natural food coloring (there are some decent varieties available today)
- Or 1 cup baby spinach leaves
- Or a bunch of fresh mint leaves
- Or a pinch of wheatgrass powder
- Or a pinch of spirulina
Recipe FAQ’s
Can I use coconut milk instead of coconut cream in dairy-free mint chocolate chip ice cream?
No, coconut milk doesn’t have enough fat in it to make this ice cream the desired thickness or creaminess.
How long will this homemade mint chocolate chip ice cream last in the freezer?
The creamy texture is best within the first two weeks, but the actual ice cream will last 1-2 months.
Do I have to use peppermint extract in this ice cream recipe?
No, you could use mint leaves you have blended to add the mint flavor.
Is this recipe ice cream dairy free?
Yes, there is no milk or cream in this recipe. Plus it is vegan if you choose to use maple syrup as a sweetener instead of honey.
More healthy dessert recipes you’ll love:
Healthy Homemade Mint Chocolate Chip Ice Cream
Ingredients
- 2 cups unsweetened coconut cream
- 1 cup unsweetened almond, (or 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
Ideas for green color if desired:
- 2-3 drops of all-natural food coloring, there are some decent varieties available today
- Or 1 cup baby spinach leaves
- Or a bunch of fresh mint leaves
- Or a pinch of wheatgrass powder
- Or a pinch of spirulina
Instructions
- Using a low setting, blend all ingredients together except the chocolate chips. If using something from our list above to make your ice cream green, start with less of that ingredient then add more as you blend if desired.
- Pour into a freezer-safe dish. Sprinkle with chocolate chips as desired. Cover dish and freeze for 4 hours or overnight.
- Using an ice cream scoop, serve and enjoy immediately.
- Stays good in the freezer for up to 2 weeks as long as it’s sealed well to prevent freezer burn.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
