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
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.
Notes
- For a softer consistency, freeze the ice cream longer after churning.
- Store the ice cream base in the freezer for 24 hours before churning.
- On hot days, freeze the ice cream longer to harden before serving.
- For a no-churn option, freeze the mixture overnight.
- Add spinach gradually for desired color.
- Prep Time: 30 minutes
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 282 kcal
- Sugar: 11g
- Sodium: 111mg
- Fat: 24g
- Saturated Fat: 19g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.2g
- Protein: 4g
- Cholesterol: 7mg
