I finally have a recipe to share that I’ve been excited about for a while. I received an ice cream maker for Christmas and spent the last month experimenting with dairy-free flavors using coconut milk. Of all the flavors I tried, one stood out as my favorite to recreate: mint chocolate chip. This version is creamy, naturally green, and completely dairy-free.
Mint chocolate chip has always been a top pick for me and my daughter, but I’m picky about texture. I prefer tiny flecks of chocolate rather than large frozen chunks so each bite has delicate bits of chocolate throughout. I also love the classic mint-green color, which somehow makes the flavor feel brighter. To achieve that hue without artificial coloring, I use a small amount of baby spinach. It blends into the base and leaves no detectable leafy taste—only a lovely natural color.
Coconut milk creates a rich, silky base that makes dairy-free ice cream truly indulgent. Combined with pure peppermint extract and finely grated dark chocolate, this recipe produces a refreshing and satisfying mint chocolate chip ice cream. Serve it by the scoop, or spoon it over a warm brownie for a delightful contrast of temperatures and textures.
dairy free mint chocolate chip ice cream
serves 8
- 14-ounce can full-fat coconut milk
- 14-ounce can light coconut milk
- 1 cup organic cane sugar
- 1/4 cup baby spinach leaves, packed
- 2 teaspoons pure peppermint extract
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon xanthan gum
- 2-ounce dairy-free dark chocolate bar, finely grated*
In a medium saucepan, combine the full-fat coconut milk and sugar. Heat gently over low heat, stirring until the sugar dissolves. Remove from heat and let the mixture cool completely.
Once cooled, transfer the mixture to a high-powered blender. Add the light coconut milk and the packed baby spinach leaves. Blend on high until the mixture is completely smooth and there are no visible pieces of spinach. Add the peppermint extract, vanilla extract, and xanthan gum, then blend briefly to combine.
Pour the blended mixture into a bowl, cover, and refrigerate until thoroughly chilled, about 1–2 hours.
Prepare your ice cream maker according to the manufacturer’s instructions. Pour the chilled mixture into the machine and churn until it reaches a soft-serve consistency; this usually takes around 20 minutes, but times vary by machine. During the last minute of churning, add the finely grated dairy-free dark chocolate so it disperses into small flecks. Continue churning until the chocolate is evenly distributed.
Transfer the ice cream to a freezer-safe container and cover. Freeze until firm, about 1–2 hours. Before serving, let the container sit at room temperature for a few minutes to soften slightly for easier scooping.
*For best results, chill or freeze the chocolate bar briefly before grating. Use the smaller holes of a standard cheese grater or a citrus zester to create fine shavings that incorporate well into the ice cream.