You’re going to love this Vegan Mint Chip Ice Cream. It’s a rich and creamy frozen dessert made with just 6 ingredients for an easy and delicious homemade treat.
Disclosure: This post may contain affiliate links.
It’s ice cream time again!
If you know me at all, then you know how much I love homemade vegan ice cream. You will find quite a lot of ice cream recipes here. Among my favorites are: coconut milk ice cream, classic strawberry ice cream, and vegan cookie dough ice cream.
So good and creamy!
This vegan mint chip ice cream is actually the first ice cream recipe I ever made for this website. I have updated it several times over the years but, as it continues, to be one of my most popular ice cream recipes of all time, I figured it was time to give it another update.
Ingredients & Substitutions
This recipe is made from a simple coconut milk-based that is mixed with peppermint flavors and chocolate chips for a rich and creamy dessert. And it is made with just 6 simple ingredients that you likely have on hand.
Here is everything you need.
Ingredient Notes
- Coconut Milk – I have experimented with a lot of different bases for vegan ice cream. When coconut enhances the flavor of the ice cream it is my one of my favorite option for a vegan ice cream base. Full fat coconut milk is rich, thick, and similar in consistency to the heavy creamer. Therefore, it has the most similar texture to that of cow milk ice cream. This recipe calls for full-fat canned coconut milk. Do not mistake this with coconut milk beverage that comes in a carton.
- Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Mini Chocolate Chips – This is my favorite brand of mini vegan chocolate chips (<<affiliate link).
- Fresh Spinach (optional) – If you want to make your ice cream green, add a handful of fresh spinach to the ice cream base. This won’t affect the flavor at all.
Step-by-Step Instructions
Step One – Make the Base
Set aside 1/2 cup of coconut milk. Heat the remaining coconut milk, sugar, and salt in a small saucepan, whisking until sugar has dissolved.
In a separate bowl, make a slurry with the cornstarch and the reserved coconut milk. Add it to the saucepan and cook, stirring frequently, until the ice cream base begins to thicken, fully coating the back of a wooden spoon.
Pro Tip: If you are adding spinach, ladle 1/2 cup of warm ice cream base into a blender along with a handful of fresh spinach. Blend until completely smooth. Transfer the puréed spinach back into the saucepot to finish cooking.
Step Two – Chill the Custard
Transfer the custard to a shallow container. Cover and refrigerate for at least 4 hours until the custard is chilled all the way through.
Don’t skip this step. If you put the warm custard into your ice cream maker, the ice cream maker will thaw and the ice cream won’t thicken.
Step Three – Churn the Ice Cream
Add the chilled ice cream base to the frozen ice cream bowl and churn according to the manufacturer’s instructions. Church until it becomes thick and resembles soft serve. Add the chocolate chips and churn for 30 more seconds until they are well combined.
You can serve now or transfer it to loaf pan and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.
Serving And Storing
Serving – Serve your ice cream slightly thawed. Allow the ice cream to thaw 10-15 minutes before serving. Serve it in a bowl, in cones, or as part of an ice cream sundae.
Storing – Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in these pint-sized ice cream tubs (<<affiliate link) to keep them fresh and avoid freezer burn.
Tips and Tricks
- Boil your coconut ice cream base for at least 2 minutes. The custard should become thick, fully coating the back of a wooden spoon.
- Freeze your ice cream maker base for at least 8 hours before using it. This is to freeze the center of the base which is essential in getting thick vegan ice cream.
- Chill the ice cream base for at least 4 hours before churning. If the ice cream base is too warm, it will melt the center of the ice cream maker and never harden.
- Do not overfill your ice cream maker. It should be no more than 2/3rd full.
Frequently Asked Questions
This is the ice cream maker that I use. I love my ice cream maker. It is compact and makes the perfect creamy ice cream every time! I’ve had it for years and it’s still running great. If you plan on making a lot of ice cream, also recommend picking up a few reusable pint-sized ice cream freezer containers. They keep your ice cream fresh much longer. (<<affiliate links)
While I totally recommend getting an ice cream maker ASAP, you can make a creamy custard without the machine. You won’t get quite the same creaminess, but it works in a pinch!
To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze.
Every once in a while I have a reader who cannot get their ice cream to thicken. Check out my Tips & Tricks to help you get thick and creamy ice cream every time.
No. Spinach simply adds color. If you would like to omit it, the flavor and texture will stay the same.
More Vegan Ice Cream Recipes
- Cookie Dough Ice Cream
- Salted Cashews Ice Cream
- Vegan Snickerdoodle Ice Cream
- Turkish Coffee Ice Cream
- Mint Chocolate Chip Ice Cream
Vegan Mint Chocolate Chip Ice Cream
Ingredients
- 2 14 ounce cans of full-fat coconut milk
- 1 1/2 tbsp. cornstarch
- 1/2 cup granulated sugar
- 1 tbsp. peppermint extract
- 1/2 cup mini vegan chocolate chips
- 1 handful fresh spinach (for color, optional)
Instructions
- The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
- Measure out 1/2 cup of coconut milk and set aside. Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the peppermint extract.If you are adding spinach, ladle 1/2 cup of warm ice cream base into a blender along with a handful of fresh spinach. Blend until completely smooth. Transfer the puréed spinach back into the saucepot to finish cooking.
- Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined. Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently. Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened. Transfer to a shallow container, cover, and refrigerate for at least 4 hours.
- Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Churn until it becomes thick and resembles soft serve. Once it is thick, add chocolate chips and churn for 30 more seconds until they are well combined. You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.
Notes
- Boil your coconut ice cream base for at least 2 minutes. The custard should become thick, fully coating the back of a wooden spoon.
- Freeze your ice cream maker basefor at least 8 hours before using it. This is to freeze the center of the base which is essential in getting thick vegan ice cream.
- Chill the ice cream base for at least 4 hours before churning. If the ice cream base is too warm, it will melt the center of the ice cream maker and never harden.
- Do not overfill your ice cream maker. It should be no more than 2/3rd full.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Katie Fox says
How much salt? Thanks
Andrea says
Very excited to try your recipes. Thank you for posting so many! I was wondering if you have ever tried arrowroot in lieu of cornstarch? I was hoping to avoid the corn starch in all of the recipes that include it and replace it with arrowroot in the same measurement!
Thank you!
Jen says
How much cornstarch?
Sarah McMinn says
So sorry! I corrected that in the recipe card. It should be 1.5 TBSP
Dee says
Hi, thanks for this recipe. I made it today and the flavour was great but my consistency of the ice cream was very grainy al I wondered:
1. When you soak the cashews should they be in boiling water?
2. Is there a need to cook any of the ingredients? I usually cook my ice cream ingredients so wondered why there wasn’t a need
3. When you say to freeze the ice cream in the a loaf tin, will you just cover it with cling film?
Many thanks! Hoping to try making this again!
Sarah says
Hey Dee,
1. That’s not necessary, however if your blender isn’t very powerful that could help. A high-powered blender is really important for this recipe.
2. Not for this recipe
3. Yep!
Thanks!
Melissa says
Is there anyway to make this without an ice cream maker possibly?
Sarah says
Yeah. If you follow the instructions from this post: https://www.mydarlingvegan.com/diy-ice-cream-sundae-bar/ you should be able to get a pretty good, creamy ice cream.
Anna says
Just curious…why wouldn’t you use fresh mint for coloring instead of spinach?
Sarah says
The amount of mint you would need to make it green would be a little strong in flavor for the ice cream. However, you could use fresh mint for the recipe and it will be a more natural color. And it would taste delicious!
Cheryl Eastburn says
I just cooked up the vanilla and it is cooling.
If I was to use fresh mint, tomorrow’s project, any idea how much would I use? I thought that I would mix it with the spinach. Any suggestions would be greatly appreciated , thank you!
Robin says
I have two closely spaced (wonderful) children that are now in college. I worked as an independent contractor when they were babies so I could keep them out of full time day care. When I think back I can hardly remember the first year of my younger sons life because I was so stressed between the baby, helping my oldest adjust, and fitting in the work. I should have rocked more. Don’t worry, the dishes can wait and so can we. And if you do complain at times on the blog, every parent understands and knows you love those babies.
Sarah says
Thanks, Robin. I know how you feel about the first year of the babies life. 6 months have gone by and I have no idea how!
Jess says
Chills reading this. Thank you lovely mama for the gentle reminder. It’s hard to always enjoy being in the moment (especially mid-tantrum!), but when he stops mid-play and climbs up onto my lap for a cuddle or a nurse, I do everything in my power to freeze time and breath it in.
Sarah says
Totally. I got into this bad habit of “catching up” on social media when nursing Nash. But since he’s my last and this phase won’t last forever I have been putting down my phone and soaking it all into my memory. It’s become so special again.
Sarah says
Thanks for your kind and wise words! I know that I will stand on the other side of the raising babies one day and be sad at how fast it went. I am really trying to practice living in the moment with these kids, because like you said, that moment is fleeting.
Annie says
I think it was worth the wait :-).
Such a powerful post, Sarah. I don’t have children, yet find myself often feeling that same constricted feeling; feeling overwhelmed and wondering when life is going to just slow down already! Then I remember that my life is of my own making and I’m responsible for what I let in and for what I keep out.. Anyway, I’m sure for parents time must truly speed by and soon they are feeling sad and nostalgic for all of those sweet baby moments.
Sarah says
Thanks, Annie. I think your right that life can race by us no matter what are circumstances are. The phrase that keeps going through my head is, “life only moves in one direction.” I don’t want to miss each moment because I filled my life too full or worried too much about how it looks. And that is my challenge for this time especially – one that is filled with some of the hardest days and most amazing days.
Caitlin says
Sounds and looks great! It looks so thick and creamy in the pictures, must be the cashews 🙂 Love cashews! I’ve been making a lot of coconut milk based ice creams lately, which are delicious although I’m still looking for an alternative for when I don’t want such a pronounced coconut flavour…
Sarah says
If you are looking to totally get rid of the coconut flavor, try subbing with soy or almond milk. The cashews are rich and creamy enough.
Sarojini says
Awesome! Thanks so much for this recipe. Enjoy your babies 🙂