Vegan Mint Chip Ice Cream Recipe

By Max Falkowitz
Updated April 15, 2020
vegan mint ice cream

This mint ice cream is the real thing, made with an abundance of fresh mint leaves for a flavor that's grassy and bright. Mint plus coconut milk are a perfect match.

Why this recipe works:

  • A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream.
  • Corn syrup adds additional plush body to the base.
  • Simmering and puréeing the ice cream base emulsifies coconut fats that could otherwise separate and turn grainy while churning.

Notes: You can find coconut cream in Chinese and Southeast Asian groceries or online. Don't use cream of coconut or creamed coconut instead—they're different products and can't be substituted. If your diet permits white sugar refined with bone char, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor.

Read more on the technique behind vegan ice cream.

Recipe Details

Vegan Mint Chip Ice Cream Recipe

Active 40 mins
Total 7 hrs
Serves 6 to 8 servings
Makes 1 quart
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Ingredients

  • One 13.5-ounce can (about 1 3/4 cup) coconut milk

  • One 14-ounce can (about 1 3/4 cup) coconut cream (see note)

  • 1/4 cup "light" (clear) corn syrup

  • 3/4 cup raw (turbinado) sugar (see note)

  • 1 large bunch fresh mint leaves

  • 3/4 to 1 teaspoon kosher salt, to taste

  • 2 1/2 ounces dark chocolate, finely chopped and chilled in freezer

Directions

  1. In a medium saucepan combine coconut milk, coconut cream, corn syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Remove from heat, stir in mint leaves, cover, and let steep for 2 hours.

  2. Strain mixture into a clean saucepan, pressing on mint leaves with a spoon to press out all coconut milk, and return to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. (Alternately use immersion blender directly in pot.) Pour into an airtight container, then add salt to taste.

  3. Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Add dark chocolate in final minutes of churning. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.

Special Equipment

Blender (upright or immersion), ice cream maker

This Recipe Appears In

Nutrition Facts (per serving)
425 Calories
21g Fat
60g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 425
% Daily Value*
Total Fat 21g 27%
Saturated Fat 18g 92%
Cholesterol 1mg 0%
Sodium 151mg 7%
Total Carbohydrate 60g 22%
Dietary Fiber 1g 3%
Total Sugars 57g
Protein 2g
Vitamin C 1mg 3%
Calcium 20mg 2%
Iron 2mg 14%
Potassium 211mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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