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Home » Dessert

Mint Chocolate Chip Coconut Milk Ice Cream

Published: Dated: August 3, 2015 Modified: Last Modified: March 31, 2020 Christine Galvani 3 Comments This post may contain affiliate links ·

Home » Dessert

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Mint chocolate chip coconut ice cream is creamy and delicious dairy-free ice cream!  Just a few ingredients are needed for this vegan ice cream!  

 

Mint Chocolate Chip Coconut Milk Ice Cream - 24 Carrot Kitchen

How to make:

  1. Gather and measure ingredients.
  2. Pour coconut milk and coconut cream into a medium-sized saucepan and turn to low heat.  Stir until combined and melted.
  3. Stir in maple syrup.
  4. Turn off the heat and add in the peppermint flavor.
  5. Add the mixture to an ice cream maker and prepare ice cream according to the manufacturer's instructions.
  6. Stir in chocolate chips.
  7. Pour into a freezable container.  If consumed immediately, it will have a soft-serve consistency.  If you freeze for a few hours, the ice cream will become hard and you can scoop to serve.

  

Mint Chocolate Chip Coconut Milk Ice Cream - 24 Carrot Kitchen

Coconut Ice Cream:

  • Chocolate Coconut Milk Ice Cream
  • Pumpkin Ice Cream

Dairy-Free Ice Cream:

  • Chocolate Banana Ice Cream
  • Banana Ice Cream
  • Peanut Butter Banana Ice Cream

Tips and Techniques:

  • Place the bowl in the refrigerator while ice cream is being made in the ice cream maker to help keep ice cream cold.
  • Take the ice cream out of the refrigerator about 10 minutes prior to serving as it will get very hard in the freezer.
  • Store ice cream in an airtight container in the refrigerator.
5 from 1 vote
Mint Chocolate Chip Coconut Milk Ice Cream - 24 Carrot Kitchen
Print
Mint Chocolate Chip Coconut Milk Ice Cream
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
You will love this delicious, creamy, decadent mint chocolate chip ice cream.
Course: coconut milk ice cream, Dessert, Snack, Vegan "Ice Cream"
Cuisine: American, Dessert
Servings: 4
Calories: 101 kcal
Author: Christine Galvani
Ingredients
  • One can full-fat coconut milk
  • One can coconut cream (optional but adds creaminess. I used Native Forest, unsweetened, organic coconut cream premium, 5.4 can.) You could sub a few tablespoons of coconut cream from the top of a can of full fat coconut milk, or leave out.
  • 1/8 cup maple syrup
  • 1/2 teaspoon peppermint flavor (it's in the same bottle as extracts)
  • 1/8 cup mini chocolate chips (dairy-free)
  • 1/8 cup chopped chocolate bar (I used 85% cacao organic)
Instructions
  1. Place both coconut milk and coconut cream in a saucepan and heat until they are melted but not boiling.

  2. Add maple syrup and stir.
  3. Turn off the heat and add peppermint flavor.

  4. Pour mixture into a glass container and place in the fridge for several hours until very cold.

  5. Pour mixture into your ice cream maker and process per manufacturer's instructions.

  6. While your ice cream is in the ice cream machine, place the bowl back in the refrigerator to stay *cold. This helps when you pour your ice cream into the bowl. It allows you to add chocolate chips, stir and combine without the ice cream melting as fast.

  7. When done, pour ice cream into your cold bowl, add chocolate chips and chopped chocolate and stir to combine.

  8. Either consume immediately or place in the freezer until more frozen and then scoop ice cream and serve.

Recipe Notes

Notes: Placing an empty bowl back in the fridge while ice cream is being made in ice cream maker is helpful because this will give you time to add chocolate chips/chocolate chunks and stir before it all starts melting.

If you freeze prepared ice cream for longer than several hours, it will become very hard. You will simply need to remove from the freezer, place a room temperature for a period of time (20 minutes?) until it is soft enough to scoop. Some preparation in advance is necessary, but so worth it!

Nutrition Facts
Mint Chocolate Chip Coconut Milk Ice Cream
Amount Per Serving
Calories 101 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 6mg0%
Potassium 75mg2%
Carbohydrates 14g5%
Sugar 11g12%
Vitamin A 15IU0%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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About Christine Galvani

Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

Read more about me here!

Comments

  1. cbc says

    February 22, 2017 at 10:36 pm

    5 stars
    it has everything you could want in an "ice cream" ...except dairy!

    Reply
    • Christine says

      February 23, 2017 at 8:48 am

      Yes, so good!

      Reply

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Christine Galvani

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Easy, fast recipes with whole food, seasonal ingredients is my focus these days.  My quick tip is to find a core group of recipes you make on repeat.

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