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Easy Homemade Mint Chocolate Chip Ice Cream
SO EASY AND SO GOOD. Did I mention EASY?! Easy enough for the kids to help make – feels like a magical science experiment 🍦
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!
You don’t have to make your mint ice cream green because it 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.
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.
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 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.
- 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
🌱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
In a blender combine all ingredients except 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. Using a LOW blender setting, process until smooth. Do not use high settings for this because it may clump. It should be smooth.
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.