Dairy free mint chocolate chip ice cream

    3 hours 10 min

    This vegan mint and dark chocolate chip ice cream is made with coconut milk, peppermint extract and agave syrup. It's amazingly rich and creamy and not too sweet.

    10 people made this

    Serves: 8 

    • 700ml coconut milk
    • 80ml agave syrup, or to taste
    • 1 teaspoon peppermint extract, or to taste
    • 80g dark chocolate, chopped into small pieces

    Prep:10min  ›  Extra time:3hr freezing  ›  Ready in:3hr10min 

    1. Chill all the ingredients prior to preparing the ice cream to quicken the freezing process.
    2. Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
    3. Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    The taste is overall good. However, what I would suggest is that after taking the coconut milk cans out of the fridge after being chilled overnight, I would use just the solid creamy part of the milk and disgard the liquid it got separated from. It would just make the ice cream more creamier, but that's just my opinion. Also, I just used semi sweet chocolate chips instead of the dark chocolate bar and it still turns out good. One change can be made, but it's still a good and simple recipe on it's own =D  -  09 Sep 2016  (Review from Allrecipes US | Canada)


    Delicious! Easy to make and is ready in about 20 minutes in my gelato maker. Thank you for the recipe.  -  07 Apr 2016  (Review from Allrecipes US | Canada)


    Why so high in carbs? It seems the ingredients should have a lower carb content.  -  26 Feb 2018  (Review from Allrecipes US | Canada)