No Blue #1 and Yellow #5 here . . .
Just real deal, mint chocolate chip ice cream made from wholesome ingredients. Creamy and minty with just the right amount of chocolatey goodness, this recipe was a bit of an accident. I was trying to make a grasshopper or shamrock smoothie, but the result was so impossibly creamy and light that it practically begged to be thrown in the ice cream maker so it could reach it’s full potential.
Unlike my grownup coffee ice cream, it’s perfect for kids of all ages. It’s dairy-free and egg-free as well, which makes it perfect for those with food sensitivities. My family consumes both eggs and dairy – we love on a homestead and raise both chickens and dairy goats – but we didn’t miss them one bit in this recipe. I hope you love it as much as we do!
Mint Chocolate Chip Ice Cream Recipe (Dairy-Free, Egg-Free)
Equipment
- tablespoon
- small pot
Ingredients
- 3 medium avocados
- 2 tsp lemon juice (freshly squeezed)
- 2 ½ cups coconut milk (or try this homemade recipe)
- ⅓ cup raw honey (coconut sugar or another unrefined sugar can also be used, but will change the color)
- ¼ tsp unrefined sea salt
- 1 tsp grass-fed gelatin (if using homemade coconut milk, add in an extra teaspoon)
- 2 ½ tsp peppermint extract
- 1 tsp vanilla extract
- 1 cup chocolate chips (this brand is dairy-free)
Instructions
- Measure out two tablespoons of coconut milk. Add gelatin to coconut milk and set aside (It needs time to soften and absorb liquid.)
- Warm remaining coconut milk in a small pot, then whisk in gelatin mixture.
- Allow liquid to cool, then add it and the rest of the ingredients - except the chocolate chips - to a blender and process until smooth.
- Pour mixture in an ice cream maker along with the chocolate chips and churn according to manufacturers instructions. Enjoy right away as a soft-serve, or transfer to a container and place in the freezer until firm. (If left in for a long time you may need to let it soften at room temperature for about 20 minutes before scooping.)
Nutrition
Do you think this would work with almond or cashew milk? Maybe with a little more gelatin? My youngest has sensitivities to coconut and dairy.
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. 🙂
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.
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)
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. 🙂
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? Would the gelatin amount need to increase too?
I would use cashew milk…
If I made the mixture ahead of time and let it sit in the fridge, do you think it would stay green or turn brown?
I followed the recipe exactly, but it has a very strong “extract” taste–too alcohol-y. Is a tablespoon of peppermint extract AND a tablespoon vanilla the right amount? I wonder if yours tasted a lot like extract too? I let the ice cream melt in the fridge and just added maple syrup (a lot) until it tasted better. The mixture is back in the ice cream maker now. Fingers crossed!
Thanks for the recipe! It’s fun to have a themed treat every once in a while. 🙂
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!
An old post, I know, but instead of peppermint, I prefer mint extract which is a combination of spearmint & peppermint. Not as strong.
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!)
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!
Hey,
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!
Yuck. Tastes like I am trying to make avocados a sweet treat. Recipe fail.
At least avocados provide a healthy fat! 🙂
Do you have any idea how many drops of peppermint essential oil you would use instead of the extract?
Hey there, I just got done making this IC and I would give it 3 of 5 stars. It just lacks sweetness a great deal! I will be adding a tad of sugar to each bowl I eat to eat it up. Otherwise its super healthy and all.
what is the carb, sugar and fat content? Is this keto friendly?
Hi Bink, I’m hoping to update the recipe with that info in the future, but I’m still figuring out the logistics.