Vegan Mint Chocolate Chip Ice Cream Recipe

Introduction

This vegan mint chocolate chip ice cream is a creamy, refreshing treat perfect for warmer days or anytime you crave a dairy-free dessert. Made with coconut cream and avocado for natural richness, it delivers a cool minty flavor with delightful chocolate bites in every spoonful.

Ingredients

• 600 g coconut whipping cream (chilled overnight)
• 300 g avocados (weighed without pits or peel)
• 320 g vegan condensed milk
• 15 large fresh mint leaves (or 25 small leaves)
• 1 teaspoon peppermint extract
• 100 g dark chocolate (finely chopped)

Instructions

1. Step 1: In a large bowl, whip the chilled coconut cream until it becomes light and airy.
2. Step 2: Add avocado flesh, vegan condensed milk, fresh mint leaves, and peppermint extract to a high-speed blender. Blend until the mixture is smooth.
3. Step 3: Using a rubber spatula, gently fold the avocado and mint mixture into the whipped coconut cream in 3 to 4 parts until well combined.
4. Step 4: Fold the finely chopped dark chocolate into the mixture evenly.
5. Step 5: Transfer the ice cream mixture into a loaf pan, cover it with plastic wrap, and freeze for at least 5 hours or until fully set.
6. Step 6: Before serving, remove the ice cream from the freezer about 15 minutes to thaw slightly for easy scooping. Use a warm ice cream scoop to serve.

Tips & Variations

• For a stronger mint flavor, increase fresh mint leaves or add a few extra drops of peppermint extract.
• Substitute dark chocolate with vegan chocolate chips or chunks for a different texture.
• Make sure the coconut cream is well chilled overnight for better whipping results.

Storage

Store the ice cream covered in the freezer for up to one week. To enjoy, allow it to sit at room temperature for 10-15 minutes before scooping to soften slightly. Avoid refreezing melted portions to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of vegan condensed milk?

Regular condensed milk is not vegan and contains dairy, but it can be used if you do not need the recipe to be vegan. For a vegan option, use sweetened condensed coconut milk or a store-bought vegan condensed milk alternative.

Is avocado flavor noticeable in the ice cream?

The avocado adds creaminess and richness but is mild in flavor, especially when combined with mint and chocolate. Most people find its taste subtle and pleasant in this recipe.

Vegan Mint Chocolate Chip Ice Cream Recipe

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★★★★★

4.8 from 94 reviews

• Author: Lana
• Total Time: 5 hours 25 minutes
• Yield: 16 servings 1x
• Diet: Vegan

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Description

This vegan mint chocolate chip ice cream is a creamy, refreshing dairy-free treat made with coconut cream, ripe avocados, and fresh mint leaves, blended to perfection and studded with rich dark chocolate chips. It’s a delightful frozen dessert that’s naturally sweetened, rich in healthy fats, and perfect for warm days or any time you crave a cool indulgence.

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Ingredients

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Ice Cream Base

• 600 g coconut whipping cream (chilled overnight)
• 300 g avocados (peeled and pitted)
• 320 g vegan condensed milk
• 15 large fresh mint leaves (or 25 small leaves)
• 1 teaspoon peppermint extract

Add-ins

• 100 g dark chocolate (finely chopped)

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Instructions

1. Whip cream: In a large bowl, whip the chilled coconut cream until it becomes light and airy, similar to traditional whipped cream.
2. Blend: In a high-speed blender, combine the avocado flesh, vegan condensed milk, fresh mint leaves, and peppermint extract. Blend until the mixture is completely smooth and creamy.
3. Fold: Gently fold the blended avocado and mint mixture into the whipped coconut cream in 3 to 4 parts using a rubber spatula, ensuring everything is evenly combined without deflating the whipped cream.
4. Add chocolate: Fold the finely chopped dark chocolate pieces into the cream mixture until they are evenly distributed throughout.
5. Freeze: Pour the ice cream mixture into a loaf pan. Cover tightly with plastic wrap or an airtight lid, then freeze for at least 5 hours or until the ice cream is fully set.
6. Serving: About 15 minutes before serving, remove the ice cream from the freezer to allow it to soften slightly for easier scooping. Use a warm ice cream scoop to serve creamy portions.

Notes

• Chilling the coconut cream overnight ensures it whips up properly and creates a creamy texture.
• Vegan condensed milk adds sweetness and creaminess; you can find it at specialty stores or make your own by simmering coconut milk and sugar.
• Use fresh mint leaves for the best flavor; dried mint will not give the same vibrant taste.
• Allowing the ice cream to soften slightly before scooping improves texture and serving ease.
• You can substitute dark chocolate with vegan chocolate chips if desired.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan

Keywords: vegan, mint chocolate chip, ice cream, dairy-free, coconut cream, avocado, homemade dessert