If you’re looking for a treat that hits all the nostalgic notes of classic ice cream but without any dairy, you’re in for a delightful surprise with this Vegan Mint Chocolate Chip Ice Cream Recipe. It’s creamy, perfectly sweet, and bursting with refreshing mint flavor that never overpowers. Made with just a handful of whole-food ingredients and naturally colored with baby spinach (you won’t taste it, promise), this dessert feels downright magical every time you scoop. Whether you’re vegan, dairy-free, or just an ice cream lover searching for a lighter spin on an iconic flavor, this recipe will quickly earn a spot in your regular rotation.

Vegan Mint Chocolate Chip Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

The best part about making Vegan Mint Chocolate Chip Ice Cream Recipe at home? It all starts with simple, straightforward ingredients you can find almost anywhere. Each one is essential, not only for flavor but also for creating the right luscious texture and consistently green hue we all love in mint chip.

Full Fat Coconut Milk (27 ounces): This forms the creamy base for your ice cream, bringing that dreamy texture you expect from any churned dessert.
Raw Cashews (¼ cup): Soaked and blended, these add extra silkiness and body without any dairy or gums.
Baby Spinach (¼ cup, optional): Just a handful gives the ice cream a naturally light green color with zero spinach flavor; add it gradually to control the hue.
Sweetened Condensed Coconut Milk (½ cup): A plant-based version of a classic ingredient that deepens sweetness and creamy texture.
Vanilla Extract (2 teaspoons): This enhances the flavors and adds lovely warmth to balance out the mint.
Peppermint Extract (1½ teaspoons): Give your ice cream its signature cool flavor—taste as you go to get it just right.
Salt (¼ teaspoon): A small pinch elevates every other ingredient and rounds out the final flavor.
Chocolate Chips (½ cup): The crunch and bittersweet chocolatey bursts are essential; use your favorite vegan brand.

How to Make Vegan Mint Chocolate Chip Ice Cream Recipe

Step 1: Blend the Base

Begin by adding your full fat coconut milk, raw cashews, sweetened condensed coconut milk, vanilla extract, peppermint extract, salt, and baby spinach (if using) all together in a high-speed blender. Process on high for 1–2 minutes until the mixture is velvety smooth with no gritty cashew pieces or spinach flecks. If you’re new to making vegan ice cream, you’ll love watching it transform into a thick, pale green cream in no time.

Step 2: Remove Air Bubbles

Drop the blender speed to low and continue blending for another 15–20 seconds. This simple step eliminates any excess bubbles or froth that might have formed, ensuring your ice cream freezes smoothly without icy pockets. It’s a small detail, but it makes a difference in the final texture!

Step 3: Churn the Mixture

Pour your ice cream base into a pre-chilled ice cream maker. Let it churn for about 20–25 minutes, or until the mixture is thick and nearing soft serve consistency. About two minutes before the churning finishes, gently pour in the chocolate chips so they’re evenly distributed throughout the creamy mint goodness.

Step 4: Freeze to Set

If you love your Vegan Mint Chocolate Chip Ice Cream Recipe more on the soft-serve side, you can dig in right away! But for that scoopable, classic ice cream texture, transfer the churned ice cream into a loaf pan or airtight, freezer-safe container. Freeze it for 30–60 minutes until it firms up just enough to hold a perfect scoop every time.

How to Serve Vegan Mint Chocolate Chip Ice Cream Recipe

Garnishes

Add a flourish to each scoop with fun, fresh garnishes. Try sprinkling on extra mini chocolate chips, a pinch of chopped fresh mint, or even a swirl of coconut whipped cream for a sundae-inspired treat. A little sprinkle of cocoa nibs or cacao powder gives a grown-up chocolate edge too!

Side Dishes

While this Vegan Mint Chocolate Chip Ice Cream Recipe is an absolute showstopper on its own, you can pair it with brownies (vegan or not), serve it alongside crisp cookies, or sandwich generous scoops between two thin chocolate wafers for the ultimate ice cream sandwich. Fresh berries or grilled peaches also make playful accompaniments for a summery vibe.

Creative Ways to Present

Serve your ice cream in vintage glass dishes for a “retro” soda shop feel, or scoop it onto warm waffles for a unique brunch dessert. If you’re entertaining, try layering scoops with chocolate cookie crumbs in individual jars for mint chip parfaits, or offer a DIY sundae bar with your favorite vegan toppings so everyone can build their own masterpiece.

Make Ahead and Storage

Storing Leftovers

To keep your Vegan Mint Chocolate Chip Ice Cream Recipe fresh and flavorful, transfer any leftovers to an airtight, freezer-safe container as soon as possible. If your container doesn’t have a tight-fitting lid, place a layer of parchment paper across the surface of the ice cream before sealing to help prevent freezer burn.

Freezing

This ice cream keeps beautifully for up to two weeks in the freezer. Since it’s made with coconut milk and cashews, the texture stays quite scoopable, though it may harden a bit more over time. Let it sit on the counter for 5–10 minutes before scooping, and you’ll find it has the perfect consistency for serving.

Reheating

While you’d never actually “reheat” ice cream, if your Vegan Mint Chocolate Chip Ice Cream Recipe gets too solid after a long freeze, just leave it out at room temperature for about 10 minutes. Resist the temptation to microwave; a gentle thaw lets it relax back to creamy perfection without melting the edges.

FAQs

Can I make this ice cream without an ice cream maker?

Absolutely! You can simply pour the blended mixture into a shallow freezer-safe dish and freeze for 6–8 hours, stirring every hour or so. This will help break up ice crystals and mimic a churned texture. It won’t be as airy as with a machine, but it’s still delicious.

Will the spinach flavor come through?

Nope! The baby spinach is just for a delicate, naturally green color in your Vegan Mint Chocolate Chip Ice Cream Recipe. When blended with the other ingredients, you won’t taste any vegetal notes at all—just clean, bright mint.

Which chocolate chips work best?

Look for semi-sweet or dark vegan chocolate chips for the best texture and balanced sweetness. Mini chips distribute most evenly, but regular-sized ones or chopped chocolate bars also do the trick. Choose your favorite vegan brand and don’t be afraid to experiment!

Can I use a different plant-based milk?

Coconut milk works best here because it’s the richest and will create the creamiest result. You can experiment with thick, rich oat or cashew milk, but the texture and scoopability might be less perfect. Coconut milk also gives that classic mouthfeel you expect from this kind of ice cream.

How do I get that perfect green color every time?

Add the spinach a little at a time while blending, checking the color along the way. You really need only a few leaves for a light minty green hue in this Vegan Mint Chocolate Chip Ice Cream Recipe. If you’d like it more vibrant, go slow—a little spinach goes a long way!

Final Thoughts

I genuinely hope you’ll try this Vegan Mint Chocolate Chip Ice Cream Recipe, whether you’re vegan or just in the mood for a healthier spin on a classic dessert. There’s something truly special about making your own ice cream at home, and this recipe, with its creamy, refreshing flavor and irresistible chocolate bits, will quickly become a favorite. Give it a whirl and enjoy every cool, minty bite!

Vegan Mint Chocolate Chip Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: Sophia
Total Time: 30 minutes
Yield: 8 Servings
Diet: Vegan

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Description

This Vegan Mint Chocolate Chip Ice Cream recipe is a dairy-free twist on the classic favorite. With a refreshing mint flavor and decadent chocolate chips, it’s a delightful treat for all ice cream lovers.

Ingredients

Ice Cream Base:

27 Ounces Full Fat Coconut Milk
¼ Cup Raw Cashews
¼ Cup Baby Spinach (optional)
½ Cup Sweetened Condensed Coconut Milk
2 Teaspoons Vanilla Extract
1+½ Teaspoons Peppermint Extract
¼ Teaspoon Salt

Add-ins:

½ Cup Chocolate Chips

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Instructions

Prepare the Ice Cream Base: In a blender, combine coconut milk, raw cashews, sweetened condensed coconut milk, vanilla extract, peppermint extract, salt, and baby spinach. Blend until smooth.
Churn the Ice Cream: Pour the mixture into an ice cream maker, churn for 20-25 minutes. Add chocolate chips towards the end of churning.
Freeze: Transfer the churned ice cream into a container and freeze for 30-60 minutes for a firmer texture.