Mint Chip Chocolate Chip Ice Cream – It’s Vegan!
Jul 16, 2025, Updated Aug 03, 2025
Creamy, Delicious and Refreshing!! A natural Vegan “Ice Cream” that’s irresistible! Cashew and Coconut based with lots of fresh mint in the mix. Not overly sweet ~ loaded with chocolate chunks and only natural mint flavor and a dash of spirulina.
The perfect ending to any meal!
Only 6 Natural Ingredients:
Cashews, Coconut Milk, Pure Cane Sugar, Fresh Mint, Natural Peppermint Oil and Bittersweet Chocolate (Spirulina is optional but I do use it)
I absolutely LOVE making all kinds of “ice creams” at home.
Maybe knowing too much about sneaky, unhealthy food additives ~
homemade versions have simple, pure and few ingredients.
A childhood favorite gets a healthy remake!
Take a look at Baskin Robbin’s ingredients – the one I grew up eating, yet no longer eat (again- I’m savvy about unhealthy additives!)
Cream, Nonfat Milk, Sugar, Corn Syrup, Semi-Sweet Chocolate Chips [Sugar, Chocolate Liquor, Chocolate Liquor Processed with Alkali, Milkfat, Soy Lecithin (Emulsifier)], Whey Powder, Natural Flavor, Contains 2% or Less of: Cellulose Gum, Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80, Spirulina Extract and Beta Carotene (Colors).
What I SEE:
Too many Thickeners – “Natural Flavor” which are unnatural cheat flavors – Corn Syrup: a GMO ingredient I do not consume – Polysorbate 80 is linked to gastrointestinal disorders and is added for a better consistency.
SO – I MAKE MY OWN! (And I really do like the taste of Vegan Ice Creams.)
Enjoy this special “Ice Cream”
Karen
ALSO SEE ALL OF MY: Ice Creams & Frozen Yogurts !
Mint Chip Chocolate Chip Ice Cream – It’s Vegan!
Ingredients
- 1 cup raw cashews
- 13.5 ounces coconut milk , (can) full fat not "lite"
- 1/2 cup pure cane sugar*, organic
- 3/4 cup filtered water
- 1 cup fresh mint leaves, washed and dried
- 1/2 teaspoon natural peppermint flavor** , Frontier CO-OP Brand
- 1/2 teaspoon spirulina, a type of blue-green micro-algae that’s grown and harvested from very alkaline water sources.
- 1/3 cup bittersweet chocolate, shaved from a bar, to chopped chocolate chunks
Instructions
- Soak cashews in 3 cups of filtered water until softened – at least 4 hours, or overnight. HINT: If in a rush, add 3 cups of almost boiling water to the cashews, drain in 2 hours.
To make Ice Cream:
- Heat half of the coconut milk with the sugar*, bring to a boil and then simmer stirring until the sugar is dissolved, about 5 minutes. Immediately add the mint leaves and stir (will turn bright green.) Add this mixture immediately to the carafe of a blender and whirl from low to high speed until well blended; one minute.
- Drain cashews and rinse well. Add all remaining ingredients to the carafe; cashews, remaining coconut milk, water, peppermint flavor and spirulina.
- Blend on high speed an additional minute or two until very creamy.
- Add the ice cream base to a large bowl, cover tightly and refrigerate until very cold, two to four hours.
- Process the ice cream in an ice cream maker – when almost firm add the shaved chocolate and churn a few more minutes.
- Pack into pints and freeze.
- *Sugar: I have used 1/2 cup in the recipe and is not too sweet, but just right to my taste. If you like a sweeter ice cream, add 3/4 cup.
- ** Peppermint Flavor/Oil: Look for one with just these two ingredients; sunflower oil and peppermint oil (without “natural flavor.”)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful ice cream. Nice texture and natural peppermint flavor. Found this quite easy to make. Best vegan ice cream and not too sweet. Happy I found this recipe!
Thank you Terri for writing, so happy you tried the mint chip vegan ice cream and loved it!
A family favorite of mine. 😀Karen