Description
Indulge in a refreshing Vegan Mint Chocolate Chip Ice Cream that perfectly captures the essence of summer. This delightful, dairy-free treat combines cool mint with rich, dark chocolate chips, offering a nostalgic flavor that is both satisfying and guilt-free. With its creamy texture and vibrant color, this easy no-churn recipe is perfect for impressing guests at gatherings or enjoying on a lazy afternoon.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup fresh mint leaves (packed)
- 1/2 cup maple syrup
- 2 tsp pure vanilla extract
- 1/2 cup dairy-free dark chocolate chips
Instructions
- Prepare the Mint Infusion: In a small saucepan over low heat, combine coconut milk and fresh mint leaves. Simmer for about 5 minutes until fragrant, then remove from heat and let steep for 10 minutes.
- Blend It Up: Strain out the mint leaves and pour the infused coconut milk into a blender. Add maple syrup and vanilla extract, then blend until smooth.
- Chill Out: Transfer the mixture to an airtight container and refrigerate for at least 2 hours until thoroughly chilled.
- Mix In That Chocolate: Stir in the dairy-free chocolate chips by hand.
- Freeze Away: If using an ice cream maker, churn according to instructions until soft-serve consistency. If not, pour directly into an airtight container.
- Final Freeze: Freeze for at least 4 hours or overnight until firm. Serve in bowls or cones.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup (approximately 125g)
- Calories: 250
- Sugar: 18g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg