I baked this Vegan Mint Chocolate Chip Ice Cream for my niece’s birthday party last weekend. The mint came out cool with crunchy bites, and my friend loved it.
Homemade Vegan Mint Chocolate Chip Ice Cream
This ice cream features a rich coconut base infused with fresh mint leaves, blended until smooth and churned to perfection. With its creamy texture and bursts of chocolate throughout, this recipe takes about 30 minutes of preparation time and yields a delicious dessert for 4 servings.
Ingredients
- 2 cans of full-fat coconut milk (chilled)
- 1/2 cup maple syrup or agave nectar
- 1/4 cup fresh mint leaves, packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup dark chocolate chips or chunks (vegan)
- Pinch of salt
Instructions
- Blend Base: In a blender, combine chilled coconut milk, maple syrup, fresh mint leaves, vanilla extract, peppermint extract, and a pinch of salt. Blend until smooth and well combined.
- Infuse Mint: Pour the mixture into a pot and heat over medium-low for about 5 minutes, allowing the mint to steep. Remove from heat and cool completely.
- Chill Mixture: Refrigerate the mint-infused mixture for at least 1 hour or until thoroughly chilled.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Add Chocolate: In the last 5 minutes of churning, slowly add the dark chocolate chips or chunks until evenly distributed.
- Freeze: Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm before serving.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Churn Time: 25 minutes
- Total Time: 5 hours 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 210kcal
- Fat: 14g
- Protein: 2g
- Carbohydrates: 22g
I keep the ice cream in the freezer for up to two months. The stay cool, and I let sit on the counter for five minutes before scooping.
