Vegan Mint Chocolate Chip Ice Cream

Vegan Mint Chocolate Chip Ice Cream Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 40 minutes


14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

14 ounces Canned Coconut Cream (400ml) Unsweetened

1/2 cup White Granulated Sugar (100g)

1/4 cup Golden Syrup (60ml) or Maple Syrup

1/4 tsp Peppermint Extract

1/4 tsp Green Food Coloring

2/3 cup Vegan Chocolate Chips (115g)


1The day before you want to make ice cream, place the freezer bowl of your ice cream maker into the freezer to freeze completely.

2Then place your coconut cream, coconut milk, sugar and syrup into a pot on the stove and bring to a simmer, stirring constantly.

3Once it reaches a gentle simmer, remove from the heat, and using an immersion blender, blend it in the pot for 30 seconds.

4If you don't have an immersion blender, then you can transfer the mixture to your blender jug and blend it there, but just make sure the lid is on properly, as the mixture will of course be very hot. Then transfer the mixture to a covered container and keep in the refrigerator overnight.

5The next day, remove the mixture from the refrigerator and stir in the green food coloring and the peppermint extract.

6Transfer to your ice cream maker and churn as per the manufacturers instructions, it will usually be 20-40 minutes.

7As soon as it reaches soft serve consistency, add the dark chocolate pieces to the ice cream maker while it's churning and allow it to mix in for around 1 minute.

8Then transfer the ice cream to a freezer safe loaf pan and smooth it down.

9Place it into the freezer to set for at least 6 hours (preferably overnight)

10When you're ready to serve scoop it with a hot scoop (dipped in hot water) for the easiest serving.

11Keeps very well in the freezer of course, but still best in the first two weeks.

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