Mint Chocolate Chip Ice Cream



This version of mint chocolate chip ice cream is dairy free, made with coconut milk,fresh mint or  mint extract, raw honey, vanilla and chunks of dark chocolate. It is rich, creamy, minty and perfectly smooth.  It does not have much of any coconut flavor.

You can use mint fresh from the garden and steep it with your coconut milk, bringing it just to the steaming point and then allowing it to brew before straining out the mint leaves, or you can provide that minty flavor by using a mint extract. What is great it that you can use fresh mint and customize it to get the perfect level of mint and sweetness for you. The raw honey is not heated so it retains all the great benefits that come from unpasteurized honey.

Don’t worry (as my 7 year old did!). Just because the mint chocolate chip ice cream isn’t colored with green food coloring doesn’t mean it can’t be delicious and minty:)


Mint Chocolate Chip Ice Cream

3 servings

Mint Chocolate Chip Ice Cream


  • 1 can of coconut milk
  • 1/2 cup fresh mint leaves and/or mint extract (1 teaspoon if not using mint leaves)
  • 2-4 tablespoons raw honey
  • 1/2 teaspoon vanilla extract
  • 1 1/2 ounces dark chocolate


  1. Chop mint and heat with coconut milk over medium heat until milk starts to steam, about 5 minutes. Remove from heat and steep for 15-30 minutes.
  2. Strain out mint by pouring the mixture through a fine mesh strainer or a regular strainer lined with a towel or cheesecloth.
  3. Stir in honey and vanilla and do a taste test. If you want a stronger mint flavor add mint extract 1/4 teaspoonful at a time until your desired flavoring is reached. Refrigerate 3 hours or up to a day.
  4. Chop up dark chocolate and process milk mixture according to ice cream maker directions. Add chocolate when the ice cream is almost done processing. Freeze for 2 hours and serve. Garnish with fresh mint if desired.
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3 comments to Mint Chocolate Chip Ice Cream

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