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No-Churn Vegan Mint Chip Ice Cream

No-Churn Vegan Mint Chip Ice Cream


No-Churn Vegan Mint Chip Ice Cream-a creamy refreshing minty ice cream that is perfect for those hot summer days! Made with real mint leaves and peppermint essential oil for a wholesome take on the original recipe! Completely dairy free and gluten free. This recipe is included in the delicious No-Churn Vegan Ice Creams E-Book which includes 8 creamy ice cream recipes.


  • 1 can full fat coconut milk or coconut cream (13.66 ounce)
  • 1/3 cup maple syrup
  • 1 teaspoon xanthan gum
  • small handful of baby spinach leaves
  • 20 small mint leaves (1 1/2”tall)
  • 1 drop peppermint essential oil or peppermint extract
  • 1/2 cup mini vegan chocolate chips


  1. To a blender add coconut milk/cream, maple syrup, xanthan gum, baby spinach leaves and mint leaves.  Blend until smooth and creamy and all flecks of spinach have disappeared.
  2. Add a drop of peppermint oil or extract and taste.  If you would like to add more, you can do so and blend.
  3. Pour mixture into a loaf pan and stir in chocolate chips. Cover with foil and freeze 4-5 hours for soft serve and 5-6 hours for a firm ice cream.  Thaw for 5-10 minutes before serving.


This recipe is included in the No-Churn Vegan Ice Creams E-Book. Want more recipes? Check out The No-Churn Vegan Ice Creams E-Book with 8 vegan creamy ice cream recipes free from dairy, eggs, refined sugars and gluten.

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