Dairy Free Mint Ice-Cream
This creamy and refreshing mint ice-cream is stuffed with chocolate chunks. The perfect treat for warm summer days. This ice-cream recipe is dairy free, paleo, and has a vegan option as well.
My sister is the biggest fan of peppermint and will put it in almost anything… and I mean anything! This week, I saw her add it to her oatmeal! So I’m not being extreme when I say She’s a big fan of this stuff! Anyway, She has been begging me to make this paleo mint chocolate chunk ice-cream for weeks. So this recipe is dedicated to my amazing sister and Her wacky love of everything peppermint.
I too am a fan, but I defiantly don’t like peppermint extract in my oatmeal! I do however, love it in my ice-cream. In fact, mint chocolate chunk ice-cream was my absolute favorite ice-cream as a kid, right along there with vanilla. Paleo ice-creams are my fave, because they are so easy to make. Having my own ice-cream machine is incredible and makes it impossible to stay away from making batches of ice-cream every week of the summer…Food blogger problems.
Family favorite recipes are those timeless recipes that bring back memories with every bite. For me, that would be mint chocolate chunk ice-cream. Memories of hot summer days playing in the yard and running through the sprinkler always accompanies an ice-cream cone.
As a kid, around noon every day during the summer months, my siblings and I would hear the happy melodies of the ice-cream truck. The little white truck would make it’s way through our neighborhood ever afternoon. My siblings and I would run into the house, grab our spare change, and then race out to greet the friendly ice-cream man.
Each time He opened up that little freezer, tucked away in the back of His truck, it was like Christmas! All of us would lean over the side of the freezer, poking our heads into the frosty air. We would gaze at all the pretty packagings on the ice-cream bars, sandwiches, and colorful popsicles. After thoroughly observing and asking each other what the other was going to get, we would finally pick out our favorites. After thanking the man in the ice-cream truck, we waved until the melody of those happy tunes rolled out into the distance.
Ice-cream treats the kid in us all, so go ahead, have some fun and make some ice-cream!
Mint Chocolate Ice-Cream
Making ice-cream at home is one of the best things ever, but for this recipe you will need an ice-cream maker. I own a Cuisinart ice-cream maker that makes 2 quarts of ice-cream per batch. It is seriously the best investment ever! I use it almost every day in the summer, making batches of ice-cream for friends and family. Homemade ice-cream is always, always a huge hit and wins the hearts of guests. You can order your own Cuisinart Ice-cream maker right here!
VIEW THE INSTRUCTIONS BELOW OR SELECT ANOTHER RECIPE
- 1 can full fat coconut milk I use Thai Kitchen brand
- 1/2 cup maple syrup
- 1 whole egg
- 1/2 teaspoon peppermint extract
- 1/2 cup chocolate chunks
|Passive Time||20-30 depending on the type of ice-cream machine|
|Prep Time||5 minutes|
In order to make this ice-cream Vegan, simply leave out the egg.
In order to make this ice-cream Vegan, simply leave out the egg.
- Combine all of the ingredients in a blender and blend until smooth (except the chocolate chunks, which you will stir in at the end).
- Remove the pit and peel from the avocado and blend into the ice-cream.
- Follow the instructions on your ice-cream machine and churn until the ice-cream is thick and smooth.
- Once the ice-cream is firm, remove the ice-cream from the machine and put in in a bowl or container. Stir the chocolate chunks into the ice-cream and serve or freeze for later use.
Dairy Free Mint Chocolate Ice-Cream
Amount Per Serving
Calories 161 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Sodium 2mg 0%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.
Shouldn’t you cook that egg?
Gina, Raw eggs are actually full of health benefits and as long as you keep it frozen, its totally fine. Using an organic sustainably sourced egg also is better when eating raw eggs.
Is there a way to make this without an ice cream machine?
I haven’t personally tried it, but I have made other paleo ice-cream recipes similar to this one w/out one and they turned out great. You can experiment. All I did was, put the blended ice-cream into a medal bowl and place it int eh freezer and stir on occasion until it turned frozen and creamy. Happy cooking!
Can you use food coloring instead of the avocado?
Yes, for sure!
Can you do this without eggs?
Hi Kelly! Yes, totally! Just complete the recipe as normal and don’t include the eggs:) Enjoy!
This ice cream is SO good! I can’t believe its healthy! I just tweaked slightly with 1/4c honey instead of maple syrup, added 1/4 cup fresh mint leaves and used 1 drop peppermint essential oil instead of the extract. I used 100% chocolate chopped up. I ate this straight out of the freezer dish! 🙂 Yum!
Awesome! That sounds fabulous! Glad you loved it:)
I can’t wait to try this, but chocolate chips or chunks actually contain dairy. Any ideas for substitutions?
Check out the links for the chocolate- they are dairy free 🙂
Made it, loved it! Only difference is, instead of peppermint extract, I used 3 drops of peppermint essential oil! Still delicious, only slightly less minty. Oh, and I used dark chocolate chips from Nestles.
This recipe looks really good, was just wondering though, does the coconut milk give it a coconutty flavor at all?
Nope! Not to me at least 🙂
This looks wonderful. I have never made homemade ice cream before, what does the egg do? Since you can just leave it out I was wondering if it changes the end result. Thanks!
Hi Sammy, you can leave the egg out- it just makes it rich and creamy! 🙂
Hi, I tried this and it came out more like ice milk, a bit gritty, icy, and not smooth. I left out the avocado. Does that make it more smooth?? It tasted ok but not at all like ice cream. Any ideas? I used the egg and full fat coconut milk.
Hi Carol, the avocado is what makes it smooth! 🙂 You won’t get the same results without it.
Could I try this with oat milk instead?
Hi Renee, full fat coconut milk produces the creaminess in this recipe as well as help it not to stick to the ice-cream maker, because it’s less icy with the higher fat content, so I would suggest that for the best results, but it can work with other milks- it will just alter the results.
Do you think I can use the Thai Kitchen Coconut Cream instead of the coconut milk?
Hi Anya, yes- that should work just fine!
Wow, this recipe is so simple and so good! I tried it without the egg and avocado and was amazed. I really gave mine a good whisk before puting it in the machine, then transferred it to a tub and put it in the freezer for a while, and it was perfectly creamy in consistecy. I used peppermint oil and added vegan dark chocolate sauce at serving, rather than chips. New favourite right here!