Vegan Mint Chocolate Chip Ice Cream

Ethereal minty flavor and rich dark chocolate are the dynamic duo to beat! This flavor power couple is suspended in a perfectly creamy, airy ice cream base made from coconut milk and sweetened with golden agave nectar. 

I do have an ice cream machine but even so, I often opt for no-churn recipes like this vegan mint chocolate chip ice cream. Though it does require you to find some temporary freezer space to fit a broad freezer-proof container, I think it’s still a whole lot more approachable than perpetually storing the ice cream maker’s freezer bowl in the freezer. 

That thing always ends up getting taken out to make space for something else and then I don’t remember to put it back in until I already have ice cream in the works! 

As you might expect–given the title of my blog–my freezer is always way too full. We’ve got leftover ingredients, meal prep portions, containers of homemade vegetable stock, you name it! But you bet I will always take a few minutes to clear some space for a homemade ice cream. 

So, take these few minutes with me to clear up some freezer space and then reward yourself with a bowl of homemade minty, chocolatey, velvety smooth ice cream. 

Vegan Mint Chocolate Chip Ice Cream Ingredients

• Soaked cashews – Use unsalted cashews that have been soaked overnight in water. Once blended, this ingredient will create an ultra-thick, richly textured ice cream base. 
• Coconut milk – Full-fat coconut milk produces the best option here. Some homemade non-dairy ice cream recipes say you can swap this out with other plant milks like almond milk or oat, but I’ve found these result in a more firm ice cream, so coconut milk is #1 in my book! 
• Vanilla extract – No matter the leading flavor, I almost always include vanilla extract in any vegan ice cream base recipe for its ability to complement and accentuate. 
• Mint extract – Sometimes I’m able to find peppermint extract with green food coloring already mixed into it, which gives this mint ice cream a cool and frosty blue-green color. Check to make sure any coloring is vegan, and if your mint extract is clear, add a few drops of blue or green food coloring if you like. 
• Agave syrup – Adds a perfectly mellow sweetness, but light maple syrup will work too if you don’t have agave nectar. I definitely advise sticking with a liquid sweetener here as opposed to granulated sugar, which doesn’t distribute very well in cold ice cream. 
• Coconut oil – Makes your ice cream smoother and more scoopable. 
• Coconut cream – This is the secret ingredient that makes my homemade vegan ice cream recipes so dang creamy and amazing! It adds just a bit more richness on top of the full-fat coconut milk, creating an unbelievably dairy-like consistency and creamy texture. 
• Vegan chocolate – Use your favorite type! I like to grab one of my favorite vegan dark chocolate bars and turn it into chocolate shavings, but vegan chocolate chips or chocolate chunks work perfectly well too.