Vegan Mint Chip Ice Cream
Indulge in the refreshing and guilt-free sweetness of Vegan Mint Chip Ice Cream, a plant-based twist on a beloved classic. Made with creamy full-fat coconut milk, vibrant fresh spinach leaves for natural color, and fragrant mint leaves, this dairy-free dessert bursts with bold, aromatic flavors. Sweetened with pure maple syrup and infused with hints of vanilla and peppermint extracts, every bite delivers a harmonious blend of cool mint and rich sweetness. The addition of vegan dark chocolate chips adds delightful texture and indulgence. Perfectly churned and frozen to create a velvety smooth consistency, this homemade treat is ideal for summer gatherings or satisfying a sweet tooth year-round. Whether you're vegan or simply craving a healthier option, this recipe is easy to prepare and utterly satisfying.
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Recipe Information
Ingredients
- 2 cans (14 oz each) Full-fat coconut milk
- 1 cup Fresh spinach leaves
- 1 cup Fresh mint leaves
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 1 teaspoon Peppermint extract
- 0.25 teaspoon Salt
- 0.75 cup Vegan dark chocolate chips
Instructions
In a blender, combine the coconut milk, fresh spinach leaves, fresh mint leaves, maple syrup, vanilla extract, peppermint extract, and salt.
Blend on high speed until the mixture is completely smooth and the greens are thoroughly incorporated, creating a vibrant green mixture.
Pour the mixture into a medium-sized saucepan and heat over medium-low heat, stirring gently, until you see small bubbles starting to form around the edges. Do not boil.
Remove the saucepan from the heat and let the mixture cool to room temperature.
Once cooled, cover the mixture with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 1 hour, or until completely cold.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
In the last few minutes of churning, add the vegan dark chocolate chips to the ice cream maker so they mix evenly.
Transfer the ice cream into an airtight container, smoothing out the top, and cover with parchment paper or plastic wrap to prevent ice crystals from forming.
Freeze for at least 2-3 hours, or until firm.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 30.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
