If you are craving a refreshing, creamy treat that’s completely plant-based and bursting with flavor, this Vegan Mint Chocolate Chip Ice Cream Recipe is your new best friend. Imagine the cool zing of fresh mint leaves blended to perfection with silky avocado and rich coconut cream, punctuated by crunchy dark chocolate chips. It’s a delightful dessert that’s not only dairy-free but also surprisingly luscious and satisfying, perfect for warm days or any time you want a sweet escape with a fresh twist.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating magic in your bowl. Each element in this Vegan Mint Chocolate Chip Ice Cream Recipe plays a crucial role, from the creamy base to the fresh herbaceous notes and the indulgent chocolate bits. Let’s break them down:
- Coconut whipping cream (600 g, chilled overnight): Provides a rich, fluffy base that whips up beautifully to create a silky texture.
- Avocados (300 g, pitted and peeled): Adds natural creaminess and a subtle buttery flavor, along with a gorgeous green tint.
- Vegan condensed milk (320 g): Sweetens the ice cream and helps achieve that perfect creamy consistency without dairy.
- Fresh mint leaves (15 large, or 25 small): Bring a bright, fresh herbaceous note that’s key to capturing that classic mint ice cream flavor.
- Peppermint extract (1 teaspoon): Intensifies the mint flavor, giving the ice cream that unmistakable cool punch.
- Dark chocolate (100 g, finely chopped): Adds satisfying crunch and deep chocolate flavor, creating delightful contrast in every bite.
How to Make Vegan Mint Chocolate Chip Ice Cream Recipe
Step 1: Whip the Coconut Cream
Start by whipping the chilled coconut cream in a large bowl until it transforms into light, airy peaks. This step is crucial because the whipped cream forms the fluffy foundation of your ice cream, giving it the luscious mouthfeel that keeps every scoop dreamy and smooth.
Step 2: Blend the Avocado and Mint
Next, pop the avocado flesh, vegan condensed milk, fresh mint leaves, and peppermint extract into a high-speed blender. Blend until perfectly smooth and creamy. This mixture is where the flavor and creaminess come together, with the fresh mint lending that vibrant green color and refreshing taste.
Step 3: Fold the Mixtures Together
Now, use a rubber spatula to gently fold the creamy avocado mint blend into the whipped coconut cream in three to four parts. Folding carefully ensures you maintain all the air whipped into the cream, preserving that light texture while combining the flavors beautifully.
Step 4: Add the Chocolate Bits
Once the base is combined, fold in the finely chopped dark chocolate pieces. These little bursts of rich chocolate throughout the ice cream create the classic ‘chip’ experience and add a satisfying contrast to the smooth, minty base.
Step 5: Freeze Until Set
Transfer your ice cream mixture to a loaf pan, cover with plastic wrap, and pop it into the freezer for at least five hours or until fully set. This waiting time lets the flavors meld and the texture firm up to that perfect scoopable consistency.
Step 6: Serve with Love
When you’re ready to dive in, take the ice cream out of the freezer about 15 minutes beforehand. This little thaw helps soften it just enough to scoop effortlessly without losing that creamy structure.
How to Serve Vegan Mint Chocolate Chip Ice Cream Recipe
Garnishes
Decorate your ice cream with a handful of extra fresh mint leaves or a sprinkle of grated dark chocolate for an elegant and inviting look. Crushed vegan cookies or a drizzle of mint syrup can take the presentation up a notch while complementing the flavor profile.
Side Dishes
Pair this vegan treat with simple fruit salads featuring berries or juicy citrus segments to balance the richness, or serve alongside warm vegan brownies for a delightful texture contrast and chocolate overload celebration.
Creative Ways to Present
Try scooping the ice cream into hollowed-out mini watermelon cups for a summer party twist or layer it between delicate vegan waffles for an indulgent ice cream sandwich. Using colorful bowls and quirky spoons adds an extra element of fun that makes every bite memorable.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Mint Chocolate Chip Ice Cream Recipe in an airtight container to prevent freezer burn and odor absorption. Keep it in the coldest part of your freezer to maintain the smooth texture and vibrant flavors.
Freezing
This ice cream freezes beautifully for up to two weeks. Just make sure the container you use seals tightly and avoids any direct contact with air. This way, when you defrost it, the texture will remain creamy and delicious.
Reheating
Ice cream is best enjoyed cold, so reheating is not recommended. Instead, allow it to thaw at room temperature for 10 to 15 minutes to reach the perfect scoopable consistency before serving.
FAQs
Can I use other non-dairy milks instead of coconut cream?
While coconut cream works best for its whipping ability and flavor, you could try experimenting with cashew cream or soy-based alternatives, but results may vary in texture and richness.
Is avocado really necessary in this recipe?
Yes! Avocado provides natural creaminess and helps create that smooth texture without dairy. It also adds healthy fats which make the ice cream feel indulgent yet nutritious.
How fresh do the mint leaves need to be?
Fresh, vibrant mint leaves are key for the best flavor and color. Avoid wilted or dry leaves as they won’t provide that bright, refreshing note that makes this recipe shine.
Can I substitute peppermint extract with something else?
Peppermint extract intensifies the mint flavor, but if you only have spearmint or another mint extract, that can work too — though the taste will be slightly different but still delicious!
Why does the ice cream need to be thawed before scooping?
Thawing softens the ice cream just enough so it scoops smoothly without crumbling or melting too fast, ensuring the perfect creamy consistency in every serving.
Final Thoughts
Trust me, once you make this Vegan Mint Chocolate Chip Ice Cream Recipe, it will quickly become your go-to dessert for a refreshing, healthy, and utterly satisfying treat. The blend of creamy avocado, fresh mint, and indulgent chocolate chips is a match made in vegan dessert heaven. So grab your ingredients, get blending, and prepare to fall in love with every scoop!
Print
Vegan Mint Chocolate Chip Ice Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 25 minutes
- Yield: 16 scoops
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Mint Chocolate Chip Ice Cream is a refreshing and creamy dessert made with wholesome plant-based ingredients. Featuring avocado for natural creaminess, coconut whipping cream for a rich texture, and fresh mint leaves for a cool, invigorating flavor, this ice cream is perfectly complemented by bits of dark chocolate. It’s dairy-free, easy to prepare, and ideal for a guilt-free indulgence that everyone can enjoy.
Ingredients
Main Ingredients
- 600 g coconut whipping cream (chilled overnight)
- 300 g avocados (weighed without pits or peel)
- 320 g vegan condensed milk
- 15 large fresh mint leaves (or 25 small leaves)
- 1 teaspoon peppermint extract
- 100 g dark chocolate (finely chopped)
Instructions
- Whip Cream: In a large bowl, whip the chilled coconut whipping cream until it becomes light and airy, creating the creamy base for the ice cream.
- Blend the Avocado Mixture: Add the avocado flesh, vegan condensed milk, fresh mint leaves, and peppermint extract into a high-speed blender. Blend until the mixture is smooth and well combined, infusing the mint flavor throughout.
- Fold Mixtures Together: Using a rubber spatula, gently fold the avocado-mint blend into the whipped coconut cream in 3 to 4 parts. This careful folding ensures that the mixture remains airy and well incorporated.
- Add Chocolate Chips: Fold the finely chopped dark chocolate into the combined mixture evenly, distributing the chocolate bits throughout the ice cream base.
- Freeze: Transfer the mixture into a loaf pan and cover it tightly with plastic wrap. Freeze for at least 5 hours or until fully set.
- Serve: Remove the ice cream from the freezer about 15 minutes before serving to slightly soften for easier scooping. Use a warmed ice cream scoop for best serving results.
Notes
- Chilling the coconut whipping cream overnight improves its ability to whip up light and fluffy.
- Vegan condensed milk can be store-bought or homemade using plant-based milk and sugar.
- Use a hot ice cream scoop to easily serve the frozen ice cream.
- This ice cream is best enjoyed within one week of freezing for optimal freshness.
