Creamy and minty with just the right amount of chocolatey goodness, this dairy-free mint chocolate chip ice cream has the smooth, rich texture of the real deal. Seriously, if you’ve tried dairy-free ice cream before and the texture felt too icy and thin, I think you’ll love this easy recipe. I’m only temporarily dairy-free as part of my healing journey, so my standards are pretty high on this.
One day I’ll get back to coffee ice cream and other cream-based favorites, but even then I’ll but even then I’ll continue mixing up batches of this deliciously decadent recipe.
It’s made with just a handful of ingredients – no polyglycerol polyricinoleate, Blue #1, Yellow #5, or high fructose corn syrup like the store-bought stuff we grew up eating. And best of all, it’s super simple to make – just prep your ingredients, blend, pour everything into your ice cream maker, and voila. I hope you love it as much as we do!
Dairy-Free Mint Chocolate Chip Ice Cream
- High speed blender or regular blender
- 1 cup raw cashews (soaked for at least 2 hours, see instructions)
- 14 ounces full-fat coconut milk
- ½ cup maple syrup
- 1 tsp peppermint extract
- 1 tsp vanilla extract (here's how to make it)
- ¾ cup dairy-free semi-sweet chocolate chips (or 3/4 cup chocolate chunks that have been chopped into small pieces)
- 1 tsp liquid chlorophyll (optional – for use as natural food coloring)
- fresh mint leaves for garnish (optional)
- Place cashews in a heat resistant bowl. Bring 3 cups of water to a boil and pour it over the cashews. Allow to soak for two hours before moving to step two.
- Next, prepare your ice cream base by draining the cashews and placing them in a blender. Add the coconut milk, maple syrup, peppermint extract, vanilla extract and optional liquid chlorophyll to the container. If you're using a high-speed blender, blend on high for about 2 minutes. If you're using a regular blender, blend for 3-4 minutes to make sure it is smooth.
- The mixture will become warm during the blending process, so when you're finished place it in the fridge to chill for about 30-45 minutes. (I leave mine in the blender container.)
- Pour the mixture into your ice cream maker and churn according to your manufacturer's instructions. Add the chocolate chips during the last five minutes of churning.
- When it's ready it should have a soft serve consistency. You can devour it right away, or if you prefer a firmer consistency transfer it into an airtight container and place in the freezer for 2-4 hours. I like to use a glass loaf pan with a lid. If the ice cream becomes too firm, let it soften at room temperature for 5-15 minutes before scooping.
More Yummy Dairy-Free Recipes To Try
Gluten-Free, Paleo Brownies – Rich and chewy, these fudgy brownies are one of my favorite recipes from the Meals Made Simple Cookbook by Danielle Walker. They would be absolutely delicious with a scoop of mint chocolate chip ice cream on top!
Chocolate Avocado Pudding – This silky smooth, creamy and totally satisfying chocolate avocado pudding can be made in just ten minutes. It’s so much better than the boxed stuff sold on store shelves.
Easy Caramel Sauce – Lusciously thick and so delicious, this caramel sauce can be used as a dip for sliced apples, drizzled over coconut milk ice cream, stirred into coffee, or poured over fudgy brownies.
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Which ice cream maker do you have? Every one that I have ever seen is made with an aluminum container, even if it’s stainless steel on the exterior.
I would like to know about your ice cream maker also.
Would love to try this but I am confused- where is the gelatin in the recipe that the comments are referring to??
I don’t see gelatin either (?). Heather?
I recently reworked and updated the recipe and it no longer uses gelatin 🙂
You know, I have simply used a basic vanilla ice cream recipe subbing coconut milk for the cream. Three cups coconut milk, three eggs yolks, 1/2 cup maple syrup, and then just add your flavours. If I am making coffee, I use one cup very strong chilled coffee and two cups of cream. Whisk all together and pour in ice cream maker. Ours is a Cuisinart.
Can the gelatin be substituted to make this vegan?
I was also wondering this myself. I saw another ice cream recipe of hers that had 3 egg yolks and no gelatin…so I’m wondering if the eggs can substitute for the gelatin (vegetarian) and for vegan maybe using flaxseed in water to make it gelatinous)
sorry, I missed something-what is not Vegan in the recipe?
(bitter sweet chocolate is not dairy and coconut cream is not dairy)
Chocholate chips have dairy….
Ahh, thank you for the reminder! I meant to include a link to dairy-free chocolate chips in the post. Just updated it 🙂
Can you use canned coconut milk?
Yes, you can 🙂
If using canned vs carton coconut milk, do you cut back the gelatin since canned coconut milk is naturally so much thicker?
I don’t. The thicker coconut milk simply creates a more creamy texture. 🙂
I would like to know if I can sub the coconut for almond or oat milk? I am not a fan of coconut milk or anything with coconut.
Unfortunately, almond milk and oat milk have a much lower fat content than coconut and would likely yield very “icy” ice cream instead of creamy, scoopable ice cream.
This is the best dairy free ice cream! I had almost lost hope…
So glad you liked it! 😀
My daughter is allergic to eggs and peanuts so we cannot buy store bought ice cream. Although we have never made homemade ice cream ourselves we are longing for ice cream since she was born so this is a great recipe for her but she is also allergic to coconut. So….. What would you substitute for the coconut milk? I have never made homemade ice cream so would we need to use cream or condensed milk or something?
I would use cashew milk…
I just used Almond Milk and waiting for the results! The taste was too much like peppermint.
The peppermint flavor will mellow out after it freezes. My guess is that you will find that the almond milk ice cream has less of a creamy texture due to the lower fat content, but I think it will be good. 🙂
Hi Abby! Yes, it’s a tablespoon of each. Peppermint extract can vary in strength, so maybe yours is a bit stronger than mine? Hope it mellows out with the addition of maple syrup!
I have this chilling in the fridge, waiting to be churned in the ice cream maker! I snuck a taste and it is amazing! I think the directions could be changed to show that you should wait to add the chocolate chips until the end of the churning, rather then with the other ingredients in the blender to have them remain ‘chips’. Also the mixture should be chilled before churning or it won’t set up in the ice cream maker. Thanks for the recipe – fingers crossed my avocado averse family will eat it (or more for me!)
Ashleigh @ Casually Unexpected
Mint Chocolate Chip ice cream is my all time favorite! It’s my husband’s too so I’m going to have to try it out on him. Thanks for the recipe!
I did with 3 drops of green food coloring (optional) to make more tasty. My kid ryan is great fan of “Sour Gummy Snacks” i need ten to thirteen inutes for me to make it …Yummy!
Ya don’t add food color for flavor!
I’m curious if the sweeteners is necessary? Do you think I could use stevia and still have it set up properly? Thanks!
I haven’t tested it without the sweetener so I’m not sure, sorry!
Do you have any idea how many drops of peppermint essential oil you would use instead of the extract?
At least avocados provide a healthy fat! 🙂
An old post, I know, but instead of peppermint, I prefer mint extract which is a combination of spearmint & peppermint. Not as strong.
Hi Bink, I’m hoping to update the recipe with that info in the future, but I’m still figuring out the logistics.
Great ice cream…. thank you for the recipe
Wondering if anyone has tried this without an ice cream maker and if stirring periodically as it freezes will work. Ice cream is so occasional for us that it’s not worth storing another machine.
Thank you so much, Heather, for your wonderful recipes and helpful tips. My 10 year old grandson has just begun to show an interest cooking. Since he is lactose sensitive, your recipe for dairy-free chocolate chip ice cream will likely be a big hit with him! It is great o be able to show him that there ARE healthy alternatives to store-bought food. We are attempting to go mostly organic (as funds permit). I have met some amazing , young organic farmers and am delighted to be able to support them in my small way. God bless you and all those wonderful, young folks who are working so hard to get us back to healthy living!!💗🙏👍. Your faithful 🇨🇦 follower….Margaret
Hi, I’m curious, what liquid chlorophyll do you recommend?
I have a food sensitivity to cashews, otherwise this recipe sounds great. I am wondering if I could substitute macadamia nuts or some other nut in this recipe and it would still work.