Similar to my vegan lime ice cream and mango ice cream, you won't need an ice cream maker for this recipe. It's also naturally gluten-free and nut-free!
🧾 Ingredients
Here's everything you need to make dairy-free mint ice cream. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Vegan Condensed Milk: Its sugar content prevents it from freezing solid, which makes the ice cream perfectly scoopable, ideal for no-churn ice cream.
Coconut Whipping Cream: Gives the ice cream that rich, creamy consistency you'd expect from traditional heavy cream. The coconut flavour is super subtle and doesn't overpower, letting the fresh mint really shine through.
Avocados: This "secret ingredient" adds creaminess and contributes to the natural green color, pairing perfectly with the fresh mint for a vibrant, natural color. Best of all, the flavor is mild and blends right in - you won't even notice it's there!
Fresh Mint Leaves: Using both fresh mint and peppermint extract gives a balanced flavor without the need for green food coloring.
Dark Chocolate: I like to use 70% dark chocolate and chop it finely (mostly specks with a few larger chocolate chunks) so you get bits of chocolate in every bite without hitting large, hard pieces. If you prefer a more uniform texture, feel free to use vegan chocolate chips instead.
Get Your Free E-Book!
Sign up to the Addicted to Dates newsletter for your FREE Guide To Vegan Cheesecakes!
🔪 Instructions
Here's a visual overview showing how to make this no-churn mint chip ice cream. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
Start by whipping the coconut cream. Make sure the cans have been chilled overnight for best results. Chilling your mixing bowl ahead of time also helps the cream whip up faster and hold its shape better.
Blend the mint leaves, sweetened condensed milk, peppermint, and avocado in a high-speed blender or food processor until completely smooth. Try to ensure that there aren't any larger visible pieces of mint.
No-Churn Ice Cream Tips
When folding the avocado condensed milk into the whipped cream, do so in 3-4 parts to avoid deflating the mixture.
The base should be light and airy, as if it's too runny, the chocolate pieces may sink to the bottom as the ice cream freezes, instead of staying evenly distributed throughout.
Once you've transferred the ice cream to a freezer-safe container, place a sheet of parchment paper on the surface of the ice cream before wrapping it in plastic wrap. This will help stop ice crystals from forming on top.
💬 Customizing the recipe
You can easily swap the coconut whipping cream for oat whipping cream or another plant-based cream. Just make sure it's one that's specifically designed for whipping, as single creams won't whip up and won't give a creamy ice cream consistency.
Nature's Charm also offers an oat-based condensed milk. While it's not completely coconut-free (so not suitable for those with allergies), it's a great option if you're not a fan of coconut flavor.
Absolutely! You can double the amount of peppermint extract and skip the fresh mint leaves. Just keep in mind that the colour won't be as vibrant. If you'd like that classic green hue, add a pinch of matcha powder or a few spinach leaves to the blend.
🍨 More No-Churn Ice Cream
📖 Recipe
Vegan Mint Chocolate Chip Ice Cream
Ingredients
- 600 g (21 oz) coconut whipping cream chilled overnight *note 1
- 300 g (2 medium) avocados weighed without pits or peel
- 320 g (11.2 oz) vegan condensed milk *note 2
- 15 large fresh mint leaves (or 25 small leaves)
- 1 teaspoon peppermint extract
- 100 g (3.5 oz) dark chocolate finely chopped
Instructions
- Whip cream: In a large bowl, whip the coconut cream until light and airy.
- Blend: Add the avocado flesh, condensed milk, fresh mint, and peppermint extract to a high-speed blender and blitz until smooth.
- Fold: Using a rubber spatula, carefully fold the avocado mint mixture into the whipped cream in 3-4 parts until combined.
- Add chocolate: Fold in the chocolate pieces until evenly mixed.
- Freeze: Transfer the ice cream mixture to a loaf pan. Cover with plastic wrap, and freeze for at least 5 hours or until set.
- Serving: Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly and become a scoopable consistency. Use a hot ice cream scoop to serve.
Notes
- Coconut Whipping Cream: You'll need 2x 400ml cans. I use Nature's Charm.
- Vegan Sweetened Condensed Milk: I use Nature's Charm condensed coconut or oat.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. Instead, include a link to this post for the recipe. Thank you!
