Name: Vegan Mint Chocolate Chip Ice Cream
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 500 g dairy free whipping cream or thick scoopable coconut cream, chilled overnight; 320 g dairy-free sweetened condensed milk (soy, coconut or oat); 3 tsp peppermint extract or 1 cup (30 g) fresh mint leaves; Green food colouring as needed or 1 cup (30 g) fresh spinach leaves (optional); 200 g finely chopped vegan chocolate or chocolate chips; 1 tsp vanilla extract; 1/4 tsp salt

Why You’ll Love Vegan Mint Chocolate Chip Ice Cream Recipe

This recipe is completely dairy-free and vegan while still tasting rich and creamy.

It requires no ice cream maker, making it simple and beginner-friendly.

You can customize the flavor using either peppermint extract or fresh mint leaves.

The combination of cool mint and crunchy chocolate creates the perfect refreshing dessert.

It can be prepared ahead of time and stored in the freezer for easy treats anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g dairy-free whipping cream or thick scoopable coconut cream, chilled overnight
320 g dairy-free sweetened condensed milk (soy, coconut, or oat)
3 teaspoons peppermint extract or 1 cup fresh mint leaves
Green food colouring as needed or 1 cup fresh spinach leaves (optional)
200 g finely chopped vegan chocolate or vegan chocolate chips
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

If using fresh mint and spinach leaves, combine 1/2 cup of the whipping cream with the mint and spinach in a tall jug. Blend with a stick blender or standard blender until smooth and finely blended.

If desired, strain the green mixture through a sieve, pressing out as much liquid as possible. Discard the pulp or keep it for extra texture.

Mix the green mixture with the sweetened condensed milk. Add vanilla extract and salt, then stir until fully combined.

If using peppermint extract and food colouring instead, stir them directly into the condensed milk along with the vanilla extract and salt.

In a large bowl or stand mixer, whip the dairy-free whipping cream or coconut cream until soft peaks form.

Gently fold the condensed milk mixture into the whipped cream using a spatula.

Fold in the chopped vegan chocolate or chocolate chips until evenly distributed.

Pour or scoop the mixture into a freezer-safe container or loaf pan. Sprinkle extra chocolate on top if desired.

Cover the container and freeze for about 4 hours or until firm.

Before serving, let the ice cream sit at room temperature for about 10 minutes if it is too firm to scoop.

Servings and timing

Servings: 14 servings
Prep time: 20 minutes
Freeze time: 4 hours
Total time: 4 hours 20 minutes

Variations

Add crushed chocolate sandwich cookies for a cookies-and-cream twist.

Use dark chocolate chunks for a richer flavor.

Mix in toasted nuts such as almonds or pistachios for extra crunch.

Replace peppermint extract with spearmint extract for a softer mint flavor.

Swirl in vegan fudge sauce before freezing for a chocolate ripple effect.

Storage/Reheating

Store the ice cream tightly covered in the freezer for up to 2 weeks.

For the best texture, let the ice cream soften at room temperature for 5–10 minutes before scooping.

Keep the container well sealed to prevent ice crystals from forming.

Reheating is not needed since this dessert is served frozen.

FAQs

Can I make this ice cream without coconut cream?

Yes. Dairy-free whipping cream works very well and creates a lighter texture.

Do I need an ice cream machine?

No. This is a no-churn vegan ice cream recipe.

Can I use fresh mint instead of extract?

Yes. Fresh mint leaves provide a more natural and subtle mint flavor.

Why is spinach added to the recipe?

Spinach is optional and mainly adds natural green color without strongly affecting flavor.

Can I skip the green food coloring?

Absolutely. The ice cream will still taste delicious without the green color.

What type of vegan chocolate works best?

Dark vegan chocolate or dairy-free chocolate chips work best for texture and flavor.

How do I keep the ice cream creamy?

Use full-fat dairy-free cream and keep the container tightly sealed in the freezer.

Can I reduce the sweetness?

You can use less condensed milk, though the texture may become slightly less creamy.

How long does homemade vegan ice cream last?

It stays fresh in the freezer for up to 2 weeks.

Can I add other mix-ins?

Yes. Crushed cookies, nuts, caramel swirls, or brownie chunks all work well.

Conclusion

Vegan Mint Chocolate Chip Ice Cream is a refreshing and creamy frozen dessert that is easy to prepare with simple dairy-free ingredients. Whether made with peppermint extract or fresh mint leaves, this no-churn recipe delivers classic mint chocolate chip flavor with a smooth texture and crunchy chocolate in every bite.