I have a thing for mint chip ice cream. It takes me straight back to summer nights as a kid, barefoot on the back porch, eating a big scoop of that cool, minty goodness before it melted down my wrist. But let’s be real—most store-bought versions are loaded with junk. And if you’re avoiding dairy or gluten, finding a good one feels like winning the lottery.
So, I took matters into my own hands.
This homemade version is everything I love—creamy, fresh, and packed with that classic chocolate crunch.
Plus, it’s made with real ingredients, no weird chemicals, and zero dairy. You won’t even miss the store-bought stuff!
Tips for the Best Mint Chip Ice Cream
- Go fresh! Fresh mint leaves make a huge difference. Skip the artificial green food coloring—this ice cream is naturally pale and perfect.
- No ice cream maker? No problem. Pour the blended mixture into a freezer-safe container and stir every 30 minutes for about 3 hours to break up ice crystals.
- Chocolate magic: Use a high-quality dark chocolate bar and chop it into small pieces. It melts just enough in your mouth for the best texture.
Variations & Substitutions
- No coconut? Try cashew milk for a slightly nutty flavor.
- More crunch? Toss in crushed cacao nibs or even chopped almonds.
- Extra indulgent? Swirl in a bit of dairy-free fudge sauce before freezing.
Serving Ideas
Scoop this into a gluten-free waffle cone, drizzle with a little melted chocolate, or serve with fresh berries for a summery twist. It’s perfect for a backyard hangout or just treating yourself on a random Tuesday.
Enjoy every spoonful—you deserve it.