Creamy coconut milk is naturally sweetened, flavored with mint, and studded with dark chocolate chunks for an AMAZING dairy free and egg free ice cream! A beloved ice cream flavor, that’s paleo and vegan too!
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 or cream 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 owning an ice cream maker. It’s so nice to have 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!
Notes on Ingredients and Equipment:
- I own a Cuisinart Ice Cream Maker and love it!
- I’ve started using Aroy-D Coconut Cream because it has a lovely taste and no “gums” added to it.
OTHER COCONUT MILK ICE CREAM RECIPES:
- Double Chocolate Cookie Dough Ice Cream
- Chai Coconut Milk Ice Cream
- Mexican Chocolate Ice Cream
- Vanilla Coconut Milk Ice Cream
- Apple Cinnamon Ice Cream with Salted Caramel Sauce (coconut milk option)
- Strawberry Coconut Ice Cream
- Vanilla Coconut Milk Ice Cream
- Chocolate Coconut Milk Ice Cream
Mint Chocolate Chip Ice Cream (Dairy-free, Egg-free)
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, or even up to 3/4 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.
Ingredients:
- 2 14 ounce cans or 3 1/2 cups of full fat coconut milk or cream
- 1/3 to 1/2 cup of honey
- 1 teaspoon organic vanilla extract, optional
- 2 teaspoon organic peppermint extract
- 3 ounces of dark chocolate
1. In a medium size bowl, whisk together the coconut milk, honey, and extracts. Freeze in ice cream maker according to instructions. (For me, that means adding the mixture to the machine while it is running, and letting it churn for 20-25 minutes.)
2. Meanwhile, finely chop the dark chocolate and add to the ice cream maker in the last 30 seconds or so. Freeze to “ripen” or eat right away, soft serve style.
3. 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!
- 2 14 ounce cans or 3½ cups of coconut milk or cream
- ⅓ to ½ cup of honey
- 1 teaspoon organic vanilla extract, 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. (For me, that means adding the mixture to the machine while it is running, and letting it churn for 20-25 minutes.)
- Meanwhile, finely chop the dark chocolate and add to the ice cream maker in 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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