Vegan Mint Chocolate Chip Ice Cream - rich vegan chocolate comes together with mint, coconut cream, agave, and cashews for a sweet frozen treat even your non-vegan friends will love! Just blend and toss this no-churn ice cream into the freezer for a satisfying palate cleanser! Ice cream is a
must-have summertime dessert, but not everyone can enjoy it. Vegans and those with dairy sensitivities are often left out of the equation when it comes to homemade tasty frozen treats. However, this recipe for No-Churn Vegan Mint Chocolate Chip Ice Cream will have them rejoicing! It's made with coconut milk and cashews for an ultra-creamy texture that tastes just like the real thing without any of the added processed sugar or preservatives you find in most store-bought ice
creams. If you’re looking for a way to enjoy a sweet treat but you don’t have a big sweet tooth, then this no churn ice cream is perfect for you. This mint chocolate chip ice cream is not cloyingly sweet. It mixes the delicate notes of mint with subtly sweet chocolate chips for the perfect after-dinner treat! The best way to store your leftover ice cream is in a freezer safe container with a closable lid. This way you can keep it in the freezer just as you would a carton from the store and you won’t have to worry about warped or cracked dishes and nothing will fall into it or cause it to ice
over. Yes,
if you wish to create a large portion of this vegan mint chip ice cream then you can just double the recipe and store it in the freezer, since this is an item that can last in the freezer for months then it is a great item to make in bulk and save for later, just like store bought ice creams. No, the factor of dairy versus dairy free does not really have any effect on the melting
of the ice cream, it will last about as long and maybe even longer than dairy ice cream due to the fact that the base is made of pureed cashew nuts which have a stronger, less liquid texture. Yes, in fact vegan dark chocolate creates a rich flavor in this ice cream
and if you are a dark chocolate fan then that would make this an even better option for you!Why You’ll Love This Dairy-Free Mint Chocolate Chip Ice Cream
Equipment Needed To Make Non Dairy Mint Chocolate Chip Ice Cream
Ingredients For Your Vegan Mint Chocolate Chip Ice
Cream
Popular Substitutions & Additions
Best Way To Store No Churn Vegan Mint Chocolate Chip Ice Cream Leftovers
Dairy free Mint Chocolate Chip Ice Cream FAQs
Can I make this in bulk?
Does this vegan mint chocolate chip ice cream melt faster than store bought?
Can I use vegan dark chocolate instead of vegan milk chocolate chips?
Can I safely transport this ice cream over a long drive?
Yes, if you are trying to take your delicious homemade vegan ice cream to a friend or family member, then you can safely transport it without it melting if you take the proper steps. If it is a very long drive, you should pack it in a cooler with ice. But a fairly quick drive should require no further preparations. Also since this is a dairy free item there is less of a chance of the texture being affected by refreezing if it does happen to melt.
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PEANUT BUTTER BANANA NICE CREAM
- HOMEMADE VEGAN STRAWBERRY ICE CREAM
Don’t Forget To Come Back And Let Me Know How Your Vegan Mint Chocolate Chip Ice Cream Turned Out!
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Food blender
freezer-friendly container
- ▢ 1 cup cashew nuts soaked overnight
- ▢ 2 cups coconut milk
- ▢ ½ cup coconut cream
- ▢ ½ cup agave syrup
- ▢ 1 tbsp coconut oil melted
- ▢ 1 tsp vanilla
- ▢ ½ tsp mint extract
- ▢ 3 oz. chopped vegan chocolate
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In a food blender, blend together cashews, coconut milk, coconut cream, agave syrup, coconut oil, vanilla and mint extract.
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Once you have a smooth mixture, pour it into a freezer-friendly container.
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Sprinkle all over the chopped chocolate.
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Stir the chocolate with the fork, so it is all over the mint mixture and not just on top.
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Freeze the ice cream for at least 4 hours.
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Scoop and serve.
Calories: 727kcal | Carbohydrates: 49g | Protein: 10g | Fat: 60g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 24mg | Potassium: 624mg | Fiber: 3g | Sugar: 32g | Vitamin C: 2mg | Calcium: 41mg | Iron: 7mg
I love experiencing new cultures through foods and it shows in my travels. When I'm at home I try cooking healthy but love blending dishes I've learned with fresh local ingredients.