Vegan Mint Chocolate Chip Ice Cream

This delicious vegan mint chocolate chip ice cream is no churn and comes together quickly in a blender with just a few simple ingredients. It's refreshing, doesn't contain any artificial food coloring, and tastes better than store-bought!

🍨 Why We Love This Recipe

• No special equipment needed: most of the homemade ice cream recipes on our website call for an ice cream machine. This vegan mint chocolate chip ice cream doesn't need one, and it's still perfectly creamy, rich and delicious!
• No artificial coloring: that gorgeous minty green hue comes from fresh mint! No fake food coloring here.
• Tastes minty fresh, but not like toothpaste! We use both fresh mint and a small amount of mint extract for perfectly balanced flavor without overwhelming your palate. With plenty of flecks of dark chocolate mixed into every bite, everyone will love this recipe.
• 100% vegan: we use a blend of soaked cashews and coconut milk for a super creamy texture without the dairy.

🍫 Ingredients

Here are the key ingredients you'll need to make this vegan mint chocolate chip ice cream:

📋 Ingredient Notes

• Coconut milk: be sure to use full fat canned coconut milk in this recipe. It's different from other plant-based milks that you find in cartons. It is often located near Asian grocery staples. Note that some canned coconut milks are "lite" – don't use those for this ice cream or it won't be creamy enough.
• Coconut cream: one can of coconut milk isn't quite enough, so we also add in a bit more full fat coconut cream. It typically comes in a smaller can (5oz) and you only need the full fat layer on top of the can. If you can't find any, use another can of full fat coconut milk, but only use ¼ cup of the thick cream at the top of the can.
• Cashews: be sure to use unroasted, unsalted nuts in this vegan mint chocolate chip ice cream! The cashews are soaked, which allows them to blend into a perfectly cream base for this no churn ice cream.
• Mint extract: fresh mint adds a lot of flavor, but the extract really adds that extra kick you expect from mint chocolate chip ice cream. Feel free to leave it out if you would prefer a less minty ice cream.
• Dark chocolate: the best option is to take a dark chocolate bar and chop finely so you end up with different sized pieces of chocolate. You don't really want any huge pieces – when frozen, they become hard to chew and don't taste as flavorful. Small flecks and shavings are the best option for this vegan mint chocolate chip ice cream!
• Agave: feel free to sub with another liquid sweetener, like maple syrup.

🔪 Step-by-step instructions

PREP: Soak cashews in room temperature water for at least one hour, but preferably 2-3. If you're short on time, you can also soak them in super hot water for 20-30 minutes, but soaking for longer is always better for texture.

(1) Add all ingredients to a high speed blender.

(2) Blend until smooth and creamy.

(3) Pour vegan mint chocolate chip ice cream mixture into a freezer-safe pan. Freeze for 2 hours.

(4) After 2 hours, stir in chocolate shavings. (This prevents them from all sinking to the bottom). Top with more chocolate, then return to freezer until solid, about 4 hours.

💭 Expert Tips and FAQs

• Don't forget to soak the cashews! Soaking raw cashews softens them up for blending. If they don't have a chance to soften, the texture will be gritty instead of silky smooth when blended.
• Storage: this ice cream is best stored covered in the freezer for up to 3 months. Be sure to keep it tightly covered to prevent freezer burn.
• Before serving, let the ice cream soften at room temperature for 15-20 minutes, until soft enough to scoop.
• Wait to add in the chocolate shavings: if you add them in right away when the ice cream is still super soft, they will sink to the bottom. For even distribution, wait until the ice cream has been chilling for 2 hours, then stir in. Note - don't let it go too long, or you won't be able to mix them in!

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