Vegan Mint Chocolate Chip Ice Cream

Vegan mint chocolate chip ice cream made with only 4 key ingredients! This ice cream is easy to make and doesn’t need an ice cream maker. You can use this recipe to make a vegan mint chocolate ice cream cake!

Notes about the ingredients

Dairy-free whipping cream OR thick scoopable coconut cream. If you use coconut cream, I recommend buying full-fat canned cream rather than canned coconut milk as you’ll get more of thick scoopable cream.

Dairy-free condensed milk such as soy, coconut or oat. You can use either store-bought or homemade. We don’t have to add sugar or maple syrup to the ice cream as the condensed milk is already sweet! The condensed milk prevents the cream from freezing into a brick of ice. Note that this isn’t the same as evaporated milk!

Peppermint extract or fresh mint leaves for flavor. Mint leaves on their own will make the ice cream a very pale green. As David Lebovitz says, mint is a plant so it naturally varies in color and flavor, so you may need to add more or less, as needed.

Vanilla extract and salt (optional but recommended). Alcohol and salt lowers the freezing temperature of the ice cream which means your ice cream is less likely to freeze into a solid block.

If you’d like to make your ice cream green, you can use either green food coloring or baby spinach leaves. Don’t worry, it won’t taste like spinach!

Optional: using fresh mint leaves and spinach

If you’re using mint leaves or baby spinach leaves, it’s best to first blend them with a small portion of your dairy-free cream. If you’re just using peppermint extract and green food coloring, you can skip this step!

The color of your green mixture will look anywhere from fluorescent green to a dull slime like it’s from a children’s movie. This is hugely dependent on the color of your leaves! Either way, the color is diluted in the final mint ice cream.

You can use the mint spinach cream (with the pulp) as is. Alternatively, you can sieve the mixture to remove any chunks of leaves. Some graininess may remain which is fine!

Once you’ve done that, mix the green cream with your dairy-free condensed milk, vanilla extract and salt, if using. Chill in the fridge until needed.

How to make the mint ice cream

If you’re using peppermint extract or store-bought food coloring, add them directly to your can of condensed milk and mix until combined. If you’re using vanilla extract or salt, mix them with your condensed milk too. It’s easier to mix these ingredients now than later on. And by mixing them in the can, there’s one less bowl to wash!

Pour your dairy-free cream (or scoop your thick coconut cream) into a large bowl or stand mixer. Using an electric whisk or a whisk attachment, whisk the cream until soft peaks form.

I had to change bowls as I didn’t anticipate how much my plant cream would grow (hint: much more than coconut cream)! Some brands of coconut cream don’t expand significantly after whipping so you may get a little less than pictured.

Then add your minty condensed milk to the bowl of whipped cream.

Using a spatula, fold the mixture until combined! We want to make sure the condensed milk and cream are well combined while maintaining as much air in the cream as possible.

Then add your chocolate chips and fold until just combined.

Pour or scoop your vegan mint chocolate chip ice cream into a freezer-safe container or tin. I used an 8-inch loaf tin!

Sprinkle your ice cream with the remaining chocolate. Cover and freeze for at least 4 hours or until firm.

Customizing this vegan ice cream

More vegan ice cream recipes

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