Dairy Free Mint Chocolate Chip Ice Cream

Mint chocolate chip has always been one of my favorite ice cream flavors, so I wanted to make a version that skips the dairy completely.

This dairy free mint chocolate chip ice cream is creamy, cool, and full of little chocolate flecks in every bite.

The base comes from chilled coconut cream and sweetened condensed coconut milk, so you get that rich texture without any actual dairy.

If you avoid dairy for any reason, you know how hard it can be to find a frozen treat that still tastes good. This one really does.

Let me walk you through how I make it at home.

Why This Recipe Is a Keeper

Rich Mint Flavor – Peppermint and vanilla create a refreshing flavor that tastes balanced rather than overly sweet.

Creamy Without Dairy – Whipped coconut cream gives this ice cream a smooth, luxurious texture without using milk or cream.

Delicate Chocolate Flecks – Drizzled dark chocolate freezes into crisp, delicate pieces throughout every creamy scoop.

Perfectly Refreshing – Cool mint and rich chocolate make each bite refreshing enough for warm afternoons or after dinner.

Here’s What You’ll Need

• 2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
• 1 can (11.25 oz) Sweetened Condensed Coconut Milk
• 1 1/4 tsp Peppermint Extract
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 4-5 drops Natural Green Food Coloring (optional)
• 4 oz Dairy Free Dark Chocolate, Chopped
• 1 tsp Coconut Oil

How to Make It

Step 1

Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.

Step 2

Whisk the sweetened condensed coconut milk with the peppermint extract, vanilla, salt and food coloring if using, then fold it into the whipped coconut cream until fully combined.

Step 3

Melt the dark chocolate with the coconut oil in the microwave in 20 second bursts, stirring until smooth. Let it cool for 5 minutes so it is still pourable but not hot.

Step 4

Drizzle the melted chocolate into the base in a thin stream while gently folding, so it hardens into delicate chocolate flecks throughout.

Step 5

Transfer to a 9×5 inch loaf pan, smooth the top, cover and freeze for at least 6 hours.

Step 6

Let the ice cream sit at room temperature for 5-10 minutes before scooping.

Recipe Tips

Chill Everything Before Whipping

Keep the coconut cream cans in the refrigerator overnight so the thick cream separates from the liquid. For an even fluffier base, chill your mixing bowl and beaters for 10 to 15 minutes too.

If the cans are not fully chilled, the cream may stay too soft to whip properly and the ice cream can turn out less creamy.

Scoop Only the Thick Cream

Open the chilled cans without shaking them, then lift out the firm coconut cream from the top. Leave the thin liquid behind so it does not loosen the whipped mixture.

If the cream is difficult to scoop, place the cans back in the refrigerator for a few more hours before starting.

Whip Until Smooth and Fluffy

Beat the coconut cream for 2 to 3 minutes, stopping once it looks smooth, airy, and free of firm lumps. Scrape the sides and bottom of the bowl once or twice so all of the cream is whipped evenly.

Fold in the condensed coconut milk gently after whipping. This keeps the air in the coconut cream and gives the finished ice cream a lighter texture.

What to Make Next

• Dairy Free Banana Split Ice Cream Cake
• Dairy Free Chocolate Hazelnut Wafer Crunch Ice Cream
• Dairy Free Chocolate Mint Ice Cream Sandwiches
• Dairy Free Hot Fudge Brownie Sundae Cups
• Dairy Free Molten Chocolate Lava Cakes

Popular Questions

Can I use full fat coconut milk instead of coconut cream?

Yes, but use only the firm white coconut layer from chilled full fat canned coconut milk. You may need three or four cans to get enough thick coconut cream for this recipe.

Choose cans that feel full and solid when chilled, since some brands contain more liquid than others. Save the leftover coconut liquid for smoothies or another recipe.