Hi friends! Today I’m here to share my easy and delicious recipe for Vegan Mint Chip Ice Cream. I remember as a child hating mint flavored anything. When I grew up I decided to give mint and chip ice cream another try and have never looked back. In fact it’s so good that when I finally received my ice cream maker in the mail, I knew it was the FIRST flavor ice cream I was going to make.
First, when creating this recipe I decided to color the ice cream with one of my favorite teas (yes you heard me right, TEA) – Matcha green tea gives this ice cream that beautiful refreshing green color. But if you do not have Matcha on hand don’t fret. You can easily substitute it out for one of my other favorite plant-based super-foods: Spirulina! Also I used full fat coconut milk to give the ice cream that creaminess that almond milk ice creams lack.
I have been on the hunt for an ice cream maker for about a year now. It all started when last year I purchased an ice cream maker attachment to my kitchen aide stand mixer. I followed the directions to a T, yet for some reason all my ice creams (vegan or traditional) would never solidify. Promptly after returning that attachment my faith in home ice cream machines quickly dampened. I thought back to my childhood and said there is no way I’m spending money on a machine I have to add ice too and churn by hand for 20-30 minutes. Electric was the way! I happened to be doing my casual search through Amazon when I came across a cuisine art electric ice cream maker on sale for $29 bucks! JACKPOT when the usual price for ice cream makers is $50 and up. (I’m not one to shell out a lot money on one function kitchen machines.)
Once the machine arrived I was so swamped with other work that it took a while for me to get to it. Also I was kind of terrified it would not work either. Once I had some time to take it out of the box and read the instructions I made the conscious decision to always keep the bowl in the freezer so I can have vegan ice cream in under 30 minutes whenever I please! And that decision came in so handy the day I finally had time to make this vegan mint chip ice cream.
You guys definitely need to try this recipe out, I included both churn and no churn versions so that even if you don’t have an ice cream machine (like I did not for a long time) you can enjoy this sweet treat as well. This vegan mint chip ice cream was SO GOOD, it tasted like traditional fresh creamy ice cream made at a parlor. Only it’s…
Free Of Artificial Flavors and Preservatives.
Packed with Wholesome Ingredients.
This ice cream is so delicious, even my boyfriend who swears he “doesn’t like mint and chip ice cream” polished off his bowl, If you try this recipe out, let us know what you think in the comment section below.
Vegan Mint & Chip Ice Cream
Minty, chocolaty, super creamy goodness. You don't have to feel any guilt giving this ice cream to your loved ones. Filled with wholesome ingredients, you wont feel bad after a bowl of this ice cream.
- 2 cans full fat coconut milk
- 1 large handful fresh mint leaves
- 1/4 teaspoon pure mint extract
- 2 teaspoons vanilla extract
- 2/3 cup + 2 tablespoons raw turbinado sugar, pure cane sugar or coconut sugar OR sweetener of choice
- 2 teaspoons organic matcha powder OR green spirulina - SEE RECIPE NOTES
- 1 tiny pinch kosher salt
- 1/2 cup dark chocolate chunks chopped
Add all of the ingredients except the chocolate to a high speed blender. Blend for 1 minute or until the mixture is completely smooth. Pour the mixture into a prepared Ice Cream maker and churn for 20-23 minutes until a soft serve texture is achieved. Add in the chopped chocolate and mix 30 seconds longer to incorporate.
Transfer the ice cream in to a freezer safe container and freeze for 1-2 more hours before serving with more shaved chocolate on top.
NO ICE CREAM MAKER DIRECTIONS:
Add all of the ingredients except the chocolate to a high speed blender, blend until completely smooth. Pour this mixture into silicone molds or alternatively pour the mixture into a freezer safe plastic bag. Freeze until completely solid.
(If using a freezer bag, break the ice up into smaller chunks using a rolling pin.) Add the ice molds back into the blender and defrost for 5 minutes. Blend on high (using the stick that comes with your blender to push the frozen ice towards the blade.) until a soft serve consistency is achieved. (This will take anywhere between 3-7 minutes depending on the strength of your blender)
Stir your chopped chocolate into the ice cream and eat immediately or transfer into a freezer safe container and freeze for 1-2 hours longer before scooping and serving!
If using spirulina instead of matcha, start with 1/2 a teaspoon and work your way up until the color green you desire is achieved.
The link to the ice cream machine I used is HERE.