Mint Chocolate Chip Ice Cream (Coconut Milk Decadence)

Our daughter Elena just turned four yesterday. We will be having her birthday party on Saturday, but we wanted her actual b-day to be special, so among our activities of the day, we had her “birthday soup” and she got to pick out an ice cream flavor to make. Being her mother’s child, she picked out Mint Chocolate Chip Ice Cream ( one of my favorites!). This dairy free ice cream uses  full fat coconut milk for a delicious creamy texture. It’s sweetened with honey, spiked with peppermint extract and chocolate flakes, and frozen into a super delicious treat.

And it’s extremely easy to throw together too! I love how simple and easy making ice cream is. I love my ice cream maker. It makes making a delicious and healthy treat only minutes away. We also love coconut milk ice creams. They are so creamy and delicious. A very easy way to consume all of those healthy coconut fats!

A few other coconut milk ice creams on this site are Vanilla Coconut Milk Ice Cream , Chocolate Coconut Milk Ice Cream , and  Raspberry Coconut Milk Ice Cream

Mint Chocolate Chip Ice Cream (Coconut Milk Decadence)

I am labeling this recipe as gluten free, but please make sure you use gluten free extracts and chocolate if making this for a gluten free crowd. Elena found that the 1/3 cup of honey sweet enough for her, so that’s where we kept it, but you may be happier with the 1/2 cup. You could also certainly experiment with other sweeteners, such as maple syrup, whole cane sugar, coconut sugar, etc, but they will flavor this ice cream a little differently.

    2 14 ounce cans of full fat coconut milk
    1/3 to 1/2 cup of honey
    1 teaspoon organic vanilla extracts, optional
    2 teaspoon organic peppermint extract
    3 ounces of dark chocolate

In a medium size bowl, whisk together the coconut milk, honey, and extracts. Freeze in ice cream maker according to instructions. Meanwhile, finely chop the dark chocolate and add to the ice cream maker the last 30 seconds or so. Freeze to “ripen” or eat right away, soft serve style. If you leave in the freezer for more than a few hours, let it sit at room temperature for about 10-15 minutes to soften before serving. Enjoy!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. says

    Mint Chocolate Chip Ice Cream is on my menu planner for this week! That’s so funny! I make a gallon of ice cream every other week and we each get a turn to pick a flavor. It’s my week and I can’t wait to make it. The recipe I have is for heavy cream. I’ll have to try coconut milk!

  2. says

    sounds amazing! Mint Chocolate Chip is my favorite!! I made some a few weeks ago but I used cream and milk. I love using coconut milk to make ice cream though! I just made some with figs! Yum!

  3. says

    We used to make this sometimes! Except we added raw egg yolks too. :) Love ice cream. Have warm apple crisp and vanilla ice cream waiting for me now! I also use my ice cream maker ALL THE TIME! Oh, and I love using maple syrup in the ice cream instead of honey sometimes. :)

  4. says

    Hi all I would like to share with you all a recipe I created to make chocolate coated bananas , that are dairy free and sugar free and use coconut oil , please check out my blog with a photo and details ! I’ll be deffinetly making the Mint Chocolate Chip Ice Cream as here in Australia the weather is warming up ! I ”ll have to warn you though they are so addictive I couldn’t stop eating them , thank goodness they are healthy ! well thats my excuse any way !

  5. says

    Mint Chocolate Chip Ice Cream made using coconut milk is my favorite, too. You’re looks fantastic, Kimi! I agree that ice cream is just so easy to make and it’s fun to come up with different flavors. I made Tomato Rosemary Mint Ice Cream last week. Unconventional ingredients, but very delicious. Happy Birthday to Elena!


  6. Marie says

    Do you find that it gets hard & icy like regular homemade ice cream can? find that if I don’t add a bit of liqueur that my ice cream is rock hard the next day.

    • KimiHarris says

      Liqueur will definitely help keep ice cream from turning as hard as it would otherwise. I find that as long as I let it sit on the counter for about 10-15 minutes, it softens up just fine though.

  7. Annie says

    Happy birthday, Elena! Kimi, I’ve tried making coconut ice cream once using a recipe from your blog (can’t recall which one right now!). Anyway, it turned out fairly icy, rather than creamy. Not unpleasant, but I wanted creamy :) I made my own coconut milk per Trop. Trad.’s website directions using their coconut flakes. Maybe that was my problem? I love not buying canned coconut milk, but maybe I should try it. Or is icy partly to be expected with using coconut milk? I thought about trying to use the cream part that rises to the top when it separates – might that work? Sounds super yummy :) I just want to decrease the icy factor!

    • Anne Marie says

      I’ve made other ice creams from this site and they turned out delish. I use full-fat canned coconut milk. It might be the added guar gum in the canned stuff that helps. We try and eat them within 3 days of making them. If we don’t and store them in the deep freeze too long, they do get icy.

    • KimiHarris says

      Hi Annie,

      I don’t like using canned products either, though unfortunately canned coconut milk works a lot better for ice cream. I am sure that’s why yours turned out icy rather than creamy. This ice cream made with canned coconut milk is really creamy. You could try using the creamy part that rises to the top of the coconut milk you make though. Let me know how it turns out if you try it!

  8. says

    I can’t believe Elena is FOUR! I’m excited to try this and like others said above, I think I’ll try it with egg yolks and maple syrup, my family doesn’t go for honey in certain things for some reason. I hope my family goes for it because I love the idea of getting more coconut into our diets.

    Hope you’re doing well, Kimi!!

  9. says

    Happy Birthday Elena! Great choice of ice cream flavor! My hubby’s favorite, also. I am putting this on my list of recipes to make soon and love the coconut milk factor. :)

  10. Megan says

    We love homemade mint chocolate chip ice cream at our house. For the chocolate chips in ours I blend up 1 c ev coconut oil, 1/2 c (or less as desired) succanat, 1/2 c cocoa, and 1 T vanilla extract. Blend in blender very well, and then pour into a 9 x 13 pan and place in the freezer. Crushed up very small this has the *perfect* texture in homemade ice cream.

  11. Jen says

    My little girl has been talking a lot about her upcoming birthday lately (she will be 3), even though it is not until the end of December – and when I asked her what kind of ice cream we should make this year (last year it was coconut blueberry), she immediately replied “Mint Chocolate Chip!!” Now I have the recipe to fulfill her birthday wish! Thanks.

  12. says

    hello kimi,

    thank you for putting together such a great website! i am enjoying going thru it. i do want to know if you have any low-carb recipes? and if you know the nutrition fact breakdown of your recipes? i have found that keeping carb intake low incorporated with healthy whole food eating is extremely beneficial. even just knowing the serving sizes and breakdowns would be super helpful. please let me know. Thank you!

    • KimiHarris says

      Hi Sabrina,
      Many, though not all of my recipes are low carb. Look through the recipe index for recipes suitable for your style of eating. :-) I don’t offer the nutritional break down of my recipes, though I believe that there are simple tools you can use online to punch in the ingredients to any recipe and get the nutritional information on a recipe yourself. Hope that helps.

  13. says

    I’m so trying this, but I don’t have an ice cream maker. We have made delicious ice cream in the past without a maker, and it was mint chip, so I think I’ll try it out with coconut milk in place of the sweetened condensed milk it calls for, so it will be partially whipped cream, coconut milk, honey and flavorings and then it’s just chilled. Anyway, I’ll let you know if that turns out for those who don’t have ice cream makers :) Not dairy free though.

  14. Eve says

    yum-O! Thanks! I am going to make this version this week for sure.

    I have made a version of this recipe with one mango, chopped and blended well before chilling and it was GOOD.

  15. says

    Yummy! My husband’s favorite ice cream flavor is mint chocolate chip. I’ll have to make this for him, since we’re all eating dairy-free most of the time these days. And, I love, love, love coconut milk. Isn’t it the best dairy sub ever?

  16. Tiffany says

    How could you do this using mint leaves instead of the extract? Could you “brew” them in the coconut milk and then strain them out?

    I have tons of mint in my garden.

    • says

      I just add fresh mint leaves to my ice cream (between 20-30) and it gives it a great mint flavor. I blend them very well with the coconut milk/raw milk and honey.

  17. Kedesh says

    How much vodka would I add to 1 litre (almost the same as a quart) of ice cream to stop this from freezing too hard, Kimi?

  18. Tamara says

    I made this ice cream yesterday and it turned out great. I substituted Stevia for the honey and added a bit more peppermint extract. Although, when I put in the freezer it does get an icy consistency that reminds me of ice milk. How do you get the ice cream to stay creamy? Is there an ingredient I can add to make it more scoopable after being in the freezer?

  19. says

    This is the best recipe!! I just recently stopped having dairy completely, and this icecream made me one happy lady. Thank you!!! :-)

  20. Sarah says

    Just made it yesterday…holy deliciousness, Batman! Just recently became dairy intolerant and this gives me serious hope for normalcy. And my kids loved it too! I used mini chocolate chips because that is what I had and it worked great. THANK YOU!!!

  21. says

    Ooh this sounds amazing! I want to buy an ice cream maker so I could make this 😉 Husband is lactose intolerant, so being able to make our own coconut milk ice creams would be so convenient!

  22. Jocelyn says

    Hi just ran accross your site. Have you considered making coconut milk? Nutiva sells what they call manna. In the past I have used canned coconut milk for my daughters ice cream but plan on starting to use manna instead. Not only is it organic but no cans. Also because we use it on other things, (ie on her toast) one less item to keep around.

  23. Eliza says

    Everyone in my family LOVES mint chocolate chip, but honestly, I don’t like the chocolate chips. I decided I’d try this and have the chips on the side so everyone else could mix them in, it was AMAZING!

  24. UmmBinat says

    I made a version of this with the addition of raw free range egg yolks. I would have liked even more mint extract, I used an alcohol free version, organic local raw honey, a bit of maple syrup, would add more sweetener next time as well but I did add an avocado for creaminess and a green colour, full fat coconut milk, an alcohol free version of vanilla, I made ours in a metal bowl in the freezer but mixed it up the sides pretty often until frozen and it was creamy. I added Enjoy Life chocolate chips which are soy free and tiny but I like someone’s idea of making the chocolate with coconut oil as the texture would be better.

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