Mint Chip Ice Cream (Gluten Free, Dairy Free)

Today is the first day of the year (its May 3rd) that I have the windows open. Feeling the sweet breeze through the house is amazing. I have a hard time with windows being closed for so long. Living in California for the majority of my life- this has taken some adjusting. However, my family is battling 92 degree weather and its a beautiful 70 degrees here. I will take it!

It was so warm and sunny outside today that I had to put on sunscreen (it really doesn't take much, I'm a natural red head) and I felt like it just called for ice cream. Today is the day I have been longing for- for the last 8 long agonizing months. We had the wettest winter on record since the 1800's. I am picturing us sitting in the back and eating our ice cream tonight. YES!

I never ate a lot of mint chip growing up, but I thought it would be fun to create a clean, gluten and dairy free version.

All of those fun flavors and treats become hard to find and when you do they are expensive when you need dairy free.

I have found that making my own ice cream is more cost efficient and so much better for you. I have been trying to recreate all of our family favorites and here is one I wanted to share with you.

This ice cream is not the typical green colored mint chip you might find at the store because there is no food coloring in it. Who needs food coloring?

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1 Can of Full Fat Coconut Cream

2 Cups of Coconut Milk

1 TBSP. Vanilla

1 tsp. Xanthan Gum

¾ Cup Sugar

1 tsp. Pure Mint Extract

½ Cup of Mini Chocolate Chips


Chill the can of coconut cream overnight. In a bowl mix everything together except for the chocolate chips. Stir until we combined and then add into your ice cream maker and allow it to turn for at least 30 minutes. Add the chocolate chips in for the last 5 minutes. If it is still too soft put it in the freezer for 10-15 minutes before serving. Enjoy!