This vegan mint chocolate chip ice cream is perfect for sunny days. It’s smooth and creamy, and can be made easily without an ice cream maker!
There’s something weird going on in Scotland right now… it’s been sunny for three days in a row. And I don’t want to speak too soon but… I feel like, maybe, it might mean that summer has arrived.
It’s been super warm here lately which is a welcome change from the three weeks of rain and grey skies we’ve had. And because it’s been so warm, I’ve been craving ice cream. (I’m seriously always craving dessert of some sort, what’s new?)
But seeing as I don’t currently have any ice cream recipes on the blog yet, I figured I’d make my own and share the recipe with you all. Not just any ice cream of course… vegan mint chocolate chip ice cream.
We have a few basic flavours available in UK stores that I know of. The usual chocolate, vanilla…or if you want something a little fancier you can pay out of the butt for Ben and Jerry’s peanut butter Oreo ice cream (which is SO GOOD by the way).
But something I haven’t seen in stores here yet is vegan mint chocolate chip ice cream. And it’s something I’ve dearly missed since going vegan.
So here we are.
Vegan Mint Chocolate Chip Ice Cream Made With Coconut Milk
Traditionally, ice cream is made with double cream and condensed milk- and sometimes even eggs too. And obviously, these ingredients are not part of a vegan diet.
So instead of using animal products, I made this ice cream using a base of full-fat coconut milk and soy cream. These two ingredients work really well together to give a similar creamy texture, just without the dairy!
And if you’re not a fan of soy, you can always replace the soy cream with coconut cream. But personally, I found the ice cream to be too coco-nutty this way- it was quite hard to taste the mint flavour over the coconut.
Likewise, if you’re allergic to or dislike coconuts, you can replace the coconut milk with an equal amount of soy cream. But if you can, I’d definitely recommend using a mixture of both for the best texture.
Want More Vegan Summer Dessert Recipes?
- Thai Mango Sticky Rice
- Low Carb Chocolate Mousse
- Raspberry And White Chocolate Scones
- Ice Cream Cone Cupcakes
- No Bake Oreo Cheesecake
Vegan Mint Chocolate Chip Ice Cream Without An Ice Cream Maker
The great thing about this recipe is that it doesn’t require an ice cream machine. You can replicate the same results by using the freeze and stir method, which I used to make this ice cream.
Yes, the “freeze and stir” method is exactly what it sounds like. You freeze the ice cream mixture and take it out periodically to stir it. This helps to prevent ice crystals from forming and stops the ice cream from freezing into a solid block.
To flavour and colour this ice cream, I used peppermint extract and green food colouring. The colouring is totally optional, it will still taste great without it, but I just love the way it makes the ice cream look!
I know you’re going to absolutely love this mint chocolate chip ice cream. It is:
- Sweet and flavourful
- A 6 ingredient recipe
- Made without condensed milk and without an ice cream machine
How To Make Vegan Mint Chocolate Chip Ice Cream
First things first- make sure you start with full fat coconut milk! Using light coconut milk won’t work as well in this recipe. We need the fats from the coconuts to help give the ice cream that creamy texture.
Pour a whole 14oz can into a bowl and whisk it up using an electric whisk. Mix it for around 2 minutes until it becomes frothy and bubbly.
To your bowl of whisked coconut milk, add in 150g (2/3 cup) of caster sugar and 160ml (2/3 cup) of soy cream. Whisk everything together, for around another 2 minutes.
Make sure the sugar is well incorporated into the mix and that there is no residue stuck to the bottom.
Next, we can flavour the ice cream by using 1/2 a teaspoon of peppermint extract. Mix it in and give the mixture a taste to make sure the peppermint flavour comes through fully. If it’s not strong enough for you, you can add another 1/2 a teaspoon.
You can also add 1/2 a teaspoon of green food colouring at this point if you want your ice cream to be a light shade of green. As I said before, this is totally optional and is there purely for aesthetic reasons. If you decide to skip this step, the ice cream will still taste great!
Whisk everything together one last time until the flavour/colouring is just incorporated.
Transfer your ice cream mixture into a freezer safe dish (one with a lid) and freeze for 2 hours. After this time, remove it from the freezer, add 100g (3/4 cup) of vegan chocolate chips or chunks and stir them in gently.
Your ice cream should be starting to freeze around the sides at this point.
Return the creamy mixture to the freezer for 12 hours, making sure to stir well every few hours to prevent ice crystals from forming, and make sure to stir in the chocolate chips well to stop them sinking to the bottom.
When I make this ice cream, I stir it around 5 or 6 times in the 12-hour window and the end result is super light and creamy.
Now it’s time to eat! I love to have my vegan mint chocolate chip ice cream in a cone with homemade chocolate sauce.
To make your own vegan chocolate sauce, mix together 1 teaspoon of cocoa powder and 2 tablespoons of a runny sweetener such as agave nectar or maple syrup. Then just drizzle it over your ice cream and enjoy the deliciousness.
This ice cream can be stored in an airtight, freezer-proof dish for up to 3 months.
I hope you like this recipe! If you make it yourself, I’d love to hear what you think of it. Please let me know by leaving a rating or a comment below.
A dairy-free version of the classic mint chocolate chip ice cream. Made with a blend of soy and coconut fats.
- 1 14oz (400ml) Can of full fat coconut milk
- ⅔ Cup Caster sugar (150g)
- ⅔ Cup Soy cream (160ml)
- ½ Teaspoon Peppermint extract
- ½ Teaspoon Green food colouring (optional)
- ¾ Cup Vegan chocolate chips or chunks (100g)
In a large bowl, add the whole can of coconut milk. Whisk it using an electric whisk until it becomes frothy and bubbly on top (around two minutes).
Add the sugar and the soy cream and whisk for another two minutes. Make sure the sugar is dissolved properly and that there is no residue left at the bottom of the bowl.
Add in the peppermint extract and the green food colouring (if you're using it). Whisk for a final two minutes until everything is well incorporated. You may also wish to taste the mixture at this point and add another ½ teaspoon of peppermint extract if desired.
Transfer the mixture to a freezer safe dish with a lid and freeze for two hours.
Remove the mixture from the freezer, add your chocolate chips and stir them in gently.
Return to the freezer for 12 hours, making sure to stir it thoroughly every few hours to prevent ice crystals from forming. I like to stir it every 2 hours which gives a lovely creamy end result.
When you're ready to eat the ice cream, use a warm ice cream scoop to soften it up or let it stand at room temperature for 5 minutes. Serve with vegan chocolate sauce in a dish or vegan-friendly wafer cone.
*Can be stored in an airtight, freezer-proof dish for up to 3 months in the freezer.