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)
Ingredients
- 3 medium avocados
- 2 teaspoons lemon juice freshly squeezed
- 2 1/2 cups coconut milk store-bought or homemade
- 1/3 cup honey or maple syrup coconut sugar or another unrefined sugar can also be used, but it will change the color
- 1/4 teaspoon unrefined sea salt where to buy sea salt
- 1 teaspoon grass-fed gelatin if using homemade coconut milk, add in an extra teaspoon
- 2 ½ teaspoons peppermint extract
- 1 tablespoon vanilla extract find it here or make your own with this recipe
- 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.)
E. J.
March 10, 2016 at 11:53 AMDo you think this would work with almond or cashew milk? Maybe with a little more gelatin? My youngest has sensitivities to coconut and dairy.
Yoli
March 16, 2016 at 4:03 PMI just used Almond Milk and waiting for the results! The taste was too much like peppermint.
Heather
March 16, 2016 at 5:36 PMThe 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. 🙂
sheryl
March 10, 2016 at 8:46 PMWhich 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.
lois diamond
March 13, 2016 at 5:55 PMI would like to know about your ice cream maker also.
Ann
March 13, 2016 at 7:28 AMCan the gelatin be substituted to make this vegan?
danielle
March 13, 2016 at 4:02 PMI 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)
Ericka
March 13, 2016 at 11:53 PMChocholate chips have dairy….
Heather
March 14, 2016 at 6:14 AMAhh, thank you for the reminder! I meant to include a link to dairy-free chocolate chips in the post. Just updated it 🙂
Denise
March 14, 2016 at 3:55 PMCan you use canned coconut milk?
Heather
March 14, 2016 at 5:26 PMYes, you can 🙂
Vanessa
March 19, 2016 at 10:50 AMIf using canned vs carton coconut milk, do you cut back the gelatin since canned coconut milk is naturally so much thicker?
Heather
March 19, 2016 at 11:13 AMI don’t. The thicker coconut milk simply creates a more creamy texture. 🙂
Grace
March 14, 2016 at 9:48 PMThis is the best dairy free ice cream! I had almost lost hope…
Heather
March 15, 2016 at 10:00 AMSo glad you liked it! 😀
Sandy
March 15, 2016 at 4:07 PMMy 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?
Grace
April 21, 2016 at 1:45 PMI would use cashew milk…
Emily
March 16, 2016 at 11:37 AMIf I made the mixture ahead of time and let it sit in the fridge, do you think it would stay green or turn brown?
Abby
March 19, 2016 at 7:17 PMI 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. 🙂
Heather
March 19, 2016 at 9:45 PMHi 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!
Terry JS
February 20, 2019 at 12:00 AMAn old post, I know, but instead of peppermint, I prefer mint extract which is a combination of spearmint & peppermint. Not as strong.
Sarah
March 21, 2016 at 4:07 PMI 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
March 28, 2016 at 10:53 AMMint 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!
Cevetina
August 24, 2016 at 7:32 AMHey,
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!
Lauri
August 18, 2018 at 4:41 PMYa don’t add food color for flavor!
monika
March 12, 2017 at 1:07 PMI’m curious if the sweeteners is necessary? Do you think I could use stevia and still have it set up properly? Thanks!
Heather
March 12, 2017 at 2:14 PMI haven’t tested it without the sweetener so I’m not sure, sorry!
Cynthia
March 23, 2017 at 6:03 PMYuck. Tastes like I am trying to make avocados a sweet treat. Recipe fail.
Leisha
September 1, 2018 at 10:56 PMAt least avocados provide a healthy fat! 🙂
Karin
October 17, 2017 at 12:58 PMDo you have any idea how many drops of peppermint essential oil you would use instead of the extract?
Lauri
August 18, 2018 at 4:39 PMHey 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.
Bink
March 30, 2019 at 4:49 PMwhat is the carb, sugar and fat content? Is this keto friendly?
Heather
March 31, 2019 at 9:46 PMHi Bink, I’m hoping to update the recipe with that info in the future, but I’m still figuring out the logistics.