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.
Now tell me—what’s your favorite way to enjoy mint chip ice cream? Straight out of the container or all fancy in a cone? 😄
Mint Chip Ice Cream (Gluten-Free, Dairy-Free)
- Total Time: 1 hour
- Yield: About 1.5 pints 1x
- Diet: Gluten Free
Description
A creamy, refreshing homemade mint chip ice cream made with fresh mint, coconut milk, and dark chocolate. Totally dairy-free and gluten-free!
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk (chilled overnight for the best texture)
- ½ cup pure maple syrup or agave nectar (or honey if not strictly vegan)
- 1 packed cup fresh mint leaves (for that real mint flavor)
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract (don’t overdo it—this stuff is strong!)
- 1 tablespoon arrowroot starch (for extra creaminess)
- ½ cup dark chocolate chips or chopped dark chocolate (dairy-free)
- Pinch of sea salt
Instructions
- Infuse the coconut milk: In a saucepan over medium-low heat, warm the coconut milk (don’t boil it). Add the fresh mint leaves and let it steep for about 15 minutes. Stir occasionally to release all that fresh minty goodness.
- Strain and blend: Strain out the mint leaves, pressing them to get every last drop of flavor. Pour the infused coconut milk into a blender and add maple syrup, vanilla extract, peppermint extract, arrowroot starch, and sea salt. Blend until smooth.
- Chill the mixture: Pour the mixture into a bowl, cover, and refrigerate for at least 4 hours (overnight is even better). This helps the flavors meld and makes for a creamier ice cream.
- Churn it up: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. It should look thick and creamy after about 20 minutes.
- Add the chocolate: During the last few minutes of churning, toss in the chocolate chips or chopped dark chocolate.
- Freeze and serve: Transfer the ice cream to a freezer-safe container and let it firm up for 2–3 hours. When ready to eat, let it sit at room temperature for a few minutes for easy scooping.
Notes
Best when eaten within a week, but let’s be real—it won’t last that long!
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 12g
- Sodium: 25mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
