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Mint Chocolate Chip Ice Cream Vegan No Churn

Mint Chocolate Chip Ice Cream Vegan No Churn

Imagine a dessert that's not just delicious, but also completely dairy-free and incredibly simple to make. Our Vegan Mint Chocolate Chip Ice Cream is the ultimate summer treat that will make your taste buds dance and your health-conscious heart sing! With just a few ingredients and no fancy ice cream maker required, you can transform ordinary coconut cream into a luxurious, refreshing dessert that rivals any store-bought version. Get ready to discover the secret to creating the most decadent, plant-based ice cream that's so good, you won't believe it's vegan!

Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings

Ingredients

  1. 1 can coconut milk
  2. 1/2 cup maple syrup
  3. 1 tsp peppermint extract
  4. 1/2 cup dark chocolate chips
  5. 1/4 cup fresh mint leaves, chopped

Instructions

  1. Chill the can of coconut milk in the refrigerator overnight to separate the thick cream from the liquid.
  2. Open the chilled coconut milk can without shaking, and carefully scoop out only the solid coconut cream layer into a large mixing bowl, leaving behind the watery liquid.
  3. Using an electric mixer, whip the coconut cream until smooth and creamy, about 2-3 minutes.
  4. Gradually add maple syrup to the whipped coconut cream, continuing to mix until fully incorporated and smooth.
  5. Add peppermint extract and chopped fresh mint leaves, gently folding them into the mixture to distribute evenly.
  6. Roughly chop dark chocolate chips, reserving a small portion for topping.
  7. Fold most of the chopped chocolate chips into the cream mixture, keeping the texture light and airy.
  8. Transfer the mixture into a freezer-safe container, smoothing the top with a spatula.
  9. Sprinkle remaining chocolate chips on top for additional texture and decoration.
  10. Cover the container with plastic wrap or a lid and freeze for 4-6 hours until firm.
  11. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Tips

  1. Coconut Milk Chilling: For the creamiest texture, refrigerate the coconut milk can overnight. This helps separate the thick cream from the liquid, ensuring a rich, smooth consistency.
  2. Whipping Technique: Use an electric mixer and whip the coconut cream thoroughly to incorporate air, creating a light and fluffy base.
  3. Mint Intensity: Adjust the peppermint extract to your taste. Start with less and add more if you prefer a stronger mint flavor.
  4. Chocolate Chip Variation: For extra indulgence, use vegan dark chocolate chips with a high cocoa percentage for a more intense chocolate experience.
  5. Freezing Hack: If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable consistency.
  6. Storage Tip: Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming and maintain the creamy texture.
  7. Make-Ahead Friendly: This recipe can be prepared up to a week in advance, making it perfect for meal prep or unexpected dessert cravings!

Nutrition Facts

Calories: 427kcal

Carbohydrates: g

Protein: g

Fat: 25g

Saturated Fat: g

Cholesterol: 0mg

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