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4.82 from 11 votes

Dairy-Free Mint Chocolate Chip Ice Cream

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.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Calories 439kcal
Author Heather Dessinger




  • 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. 


*Recipe time does not include soaking time or the time needed to chill the ice cream mixture. 
** Nutrition facts are approximate.


Serving: 4oz | Calories: 439kcal | Carbohydrates: 40g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Sodium: 14mg | Potassium: 350mg | Fiber: 2g | Sugar: 28g | Vitamin C: 1mg | Calcium: 79mg | Iron: 5mg