Mint Chocolate Chip Ice Cream

Front shot of Mint Chocolate Chip Ice Cream in a bowl with mint leaves
Mint Chocolate Chip Ice Cream in a cup with mint leaves in wooden background
Close Aerial shot of Mint Chocolate Chip Ice Cream  with mint leaves on top
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There’s nothing quite like a cold treat on a hot summer day, and what better flavor to cool you down than peppermint. This recipe for Mint Chocolate Chips Nice Cream is a great homemade dairy-free vegan alternative to the original. We have combined coconut milk, pistachio butter, peppermint extract, and a dash of green food coloring to form the ice cream. Then we added dark chocolate for a rich, slightly bitter flavor to compliment the creamy menthol cool of the ice cream. We are confident that this will be the best mint choc chip ice cream you have ever had, with the pride of knowing you made it yourself.

Author: Rachel Ottier-Hart
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
1 mins
Total Time
16 mins



Using a high-speed blender, add the milk, pistachio butter, sugar, salt, and peppermint extract to taste until the mixture is a smooth consistency.
Add a drop or two of green food coloring until you reach a color you’re happy with the color.
Then following the manufacturer's instructions, add the cream mixture to the ice cream maker and use a timer to track the process.
Around the last 5 minutes of the ice creaming process, add the frozen dark chocolate chips to the ice cream maker, process for the last 5 minutes to evenly disperse the chips.
Remove from the ice cream maker and store in a freezer-safe container, and serve once chilled firm.

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