Making your own vegan mint chocolate ice cream at home is really easy and it only requires 7 ingredients. Besides, it’s the best I’ve ever tried!
Hi guys! I’m so sorry I haven’t posted any recipe this month, but I’ve been very busy working on a business and also a personal project (I’ll tell you more about them soon). Besides, I hurt my back, so I couldn’t work on my computer until yesterday.
I was looking for new ice cream flavors to make vegan recipes for you guys and I read mint chocolate chip ice cream was one of the most popular ones in America. Alberto LOVED it, but it’s not easy to find a plant-based alternative here in Spain. However, I didn’t like it because I’m not a huge mint fan, but this ice cream is to die for and I really love it.
Store-bough mint chocolate ice creams usually have a more intense color because they contain food coloring, but this one is made with just natural ingredients. If you want your ice cream to have a bright green color, feel free to add a little bit of spirulina or any other green superfood.
This ice cream can be made just using fresh mint, but I added some peppermint essential oil to give it a deeper mint flavor. You can also add more fresh mint or use some peppermint extract (I didn’t use it because I couldn’t find it).
Most people use chocolate chips to make mint chocolate ice cream, but I prefer to chop a dark chocolate bar because it’s a healthier alternative. Cacao nibs also work fine, but they have a bitter taste and are expensive, so I prefer to use dark chocolate instead.
looking for more ice cream recipes?
- Vegan vanilla ice cream
- Vegan chocolate ice cream
- Vegan soft serve ice cream
- 1-Ingredient banana ice cream
- 2-Ingredient banana chocolate ice cream
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- 1 cup raw unsalted cashews (150 g)
- 1 and 1/4 cup fresh mint (1 oz or 25 g)
- 1/2 cup water (125 ml)
- 1/2 14-ounce can full-fat coconut milk (7 oz or 200 ml)
- 5 Medjool dates, pitted
- 5–10 drops peppermint essential oil (optional, see notes)
- 3.5 oz dark chocolate (100 g), chopped
- Soak the cashews for at least 4 hours. I prefer to soak them longer, maybe 6 or 8 hours, or even overnight.
- Drain and rinse the cashews.
- Blend all the ingredients (except the dark chocolate) in a powerful blender until smooth and chill this mixture in a sealed container in the fridge for at least 4 hours, preferably overnight.
- You need an ice cream maker to make this recipe (see notes if you don’t have one). Place the ice cream churning bowl in the freezer overnight (preferably 24 hours before). The next day just add the mixture to the ice cream maker and churn according to manufacturer’s instructions (my ice cream was ready in 30 minutes). Add the chopped dark chocolate in the last 5 minutes. If the chocolate is not well mixed, transfer the ice cream to a sealed container and stir with a spoon.
- Once the ice cream is ready, feel free to enjoy it immediately (I served it with more chopped dark chocolate on top) or freeze for about 2 hours or until firm for a better texture.
- Keep leftovers in a sealed container in the fridge for 1 to 2 weeks. Set out for 5-10 minutes before serving to soften.
- I haven’t made this recipe using other nuts, but I think it won’t be the same.
- I haven’t tried it using other plant milks either, but I think it should work. It won’t be as creamy though.
- If you’re not using an ice cream maker, place the container with the chilled mixture in the freezer until firm. Check the mixture every 30 minutes. When it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or a whisk. Return to freezer. Repeat this step for at least 2 or 3 hours.
- If you can’t find Medjool dates, use any other type of dates you have on hand. Deglet Nour dates are usually easy to find, but you’ll need 10. Soak them in soak water until soft. Feel free to use other sweeteners instead, I can’t tell you the exact amount you need though.
- Peppermint essential oil is optional, but it gives the ice cream a more intense mint flavor. If you don’t want to use it, add more fresh mint or use peppermint extract instead (I’ve never used it myself, as it’s hard to find in my country, so I can’t tell you the exact amount you need). Pregnant women and infants shouldn’t consume some essential oils, so omit this ingredient or do a research.
- Serving Size: 1/12 of the recipe
- Calories: 175
- Sugar: 12 g
- Sodium: 11 mg
- Fat: 11 g
- Saturated Fat: 5.4 g
- Carbohydrates: 16.9 g
- Fiber: 1.5 g
- Protein: 3.2 g