Vegan Mint Chocolate Chip Ice Cream
Vegan mint chocolate chip ice cream with just 4 key ingredients! This refreshing ice cream is incredibly creamy and easy to make.
Servings: 14 scoops
Ingredients
- 500 g dairy free whipping cream, or thick scoopable coconut cream, chilled overnight
- 320 g dairy-free sweetened condensed milk, soy, coconut or oat (about 1 standard can)
- 3 teaspoons peppermint extract, or 1 cup (30g) fresh mint leaves, to taste
- Green food colouring, as needed or 1 cup (30g) fresh spinach leaves (optional, note 1)
- 200 g finely chopped vegan chocolate or chocolate chips
Optional add-ins
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
IF using fresh mint and spinach leaves:
- Add ½ cup (120g) of the whipping cream, all the mint and spinach leaves to a tall jug. Blend using a stick blender until the mixture is as fine as possible and there are no chunks of leaves. You may also use a stand blender for this step, though it may be difficult to blend this small amount.
- If desired, sieve the green creamy mixture into a bowl, pressing out as much liquid as possible. Discard the remaining pulp. Alternatively, use the creamy green mixture with the pulp.
- Add all of the condensed milk to the remaining green paste. Add vanilla extract and salt if desired. Mix until well combined.
IF using peppermint extract and green food colouring
- Add the peppermint extract and green food colouring directly to your can of condensed milk. If using, add vanilla extract and salt too. Mix until well combined.
To make the vegan mint chocolate chip ice cream
- Add the dairy free whipping cream (or thick coconut cream) to a large bowl or stand mixer. Whip until soft peaks form.
- Add the condensed milk mixture to the whipped cream. Use a spatula to gently fold together the ingredients.
- Add the chocolate to to the bowl and fold until combined.
- Pour or scoop the mint ice cream into a freezer-safe tin or container. I used an 8 inch loaf tin. Top the ice cream with the remaining chocolate.
- Cover the ice cream and freeze for 4 hours or until firm to the touch.
- Serve and enjoy! The ice cream can usually be enjoyed straight from the freezer. However, if the ice cream is too firm, defrost for 10 minutes at room temperature until scoopable.
- Store the ice cream covered in the freezer for up to 2 weeks (though, it usually doesn't last that long)!
Notes
- The amount of food colouring needed will depend on the brand/type you use. I'd recommend starting with ½ teaspoon and increasing it to colour. Keep in mind that liquid food colouring is less intense than gel food colouring. If you're using spinach, feel free to use less or more spinach leaves.
Nutrition
Serving: 1 scoop | Calories: 245kcal | Carbohydrates: 20g | Protein: 1g | Fat: 18g | Sodium: 43mg | Potassium: 4mg | Fiber: 1g | Sugar: 17g | Calcium: 98mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!