Vegan Mint Chip Ice Cream Recipe
I love making homemade ice cream and I have been making it for years. The kids had been bothering me to make some for a while and since we love mint chocolate chip ice cream and I have made vegan mint chip ice cream before, this time around I decided to make it a vegan mint chocolate chip ice cream. This keto chocolate ice cream is also a dairy free sugar free mint chocolate chip ice cream.
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I used a sugar replacement in this recipe, but that is absolutely not necessary. If you want to use regular sugar- please do! This sugar replacement is what makes this a keto chocolate ice cream recipe.
Mint Chocolate Chip Ice Cream
I remember 5 years ago when my lactose intolerant daughter was venturing off from the baby food I made her into what we were eating. The entire family was gluten free and has been for some time, but learning how to make our favorite foods dairy free seemed so foreign to me.
I started by finding a milk replacement and then I needed something to take the place of heavy cream. Butter was easy with so many alternative options at the moment.
As time went on I figured it out which is why I now make all of my recipes entirely gluten and dairy free for the most part. Plus there are so many more plant based options now, it’s so much easier!
Vegan Mint Chocolate Chip Ice Cream Recipe
Back then though dairy free ice cream wasn’t as easy to find and it was expensive with very few flavors. For years I made homemade ice cream for my family and I knew I could make some simple swaps to create delicious dairy free ice cream. It worked and my family has been going crazy for it ever since.
When making dairy free ice cream, or even eating it our milk/cream alternative of choice is coconut. My daughter has some nut sensitivities and coconut is the one thing that produces creamy delicious ice cream and we all enjoy it.
The idea to make a vegan mint chocolate chip ice cream recipe came after my kids had been talking about how much they wanted me to make mint chip ice cream. With a family full of chocoholics I thought it would be fun to take this recipe that they love and made it a chocolate ice cream.
Dairy Free Sugar Free Mint Chocolate Chip Ice Cream
It was a complete hit! They went crazy for it and now it will be on our summer rotation. You can even stuff my gluten and dairy free chocolate chip cookies with this for the perfect summer treat!
Keto Chocolate Ice Cream
Now let’s talk about ice cream makers for a second. Ice cream makers are not a necessity, but I have tried making with out one and I won’t do it again. You must be incredibly patient, so basically you add the mixture to a container and freeze overnight. Then it must sit out a thaw for a good amount of time before you can scoop anything out. If you don’t have an ice cream maker (I’ve been there) then go ahead and use this method, but plan ahead.
If you plan on making ice cream often then investing in a good ice cream maker is a must. Dairy free ice cream is so expensive that the investment pays for itself quickly.
I have been using a cuisinart ice cream maker for years now. It has done the trick, but its on its last leg. Here is the one I have. It makes ice cream have a soft serve consistency. If you want it a little more solid then just pop it in the freezer to harden up a bit.
However, a bigger and more high quality one is on my wishlist and this Breville Smart Scoop is the rolls royce of ice cream makers. I am hoping for in in the near future. This is the one of my choice because you don’t have to freeze the bowl ahead of time and all of the settings are fun!
What is in this Keto Chocolate Ice Cream?
- Coconut Cream
- Coconut Milk
- Sugar or sugar replacement to be keto, I used purecane
- Xanthan Gum or Guar Gum
- Mint Extract
- Mini Chips or Sugar Free Chocolate Chips for Keto (not all sugar free choc chips are dairy free)
- Cocoa Powder
How do I make this Keto Chocolate Ice Cream?
Add all of the ingredients to a metal bowl. Whisk well until all of the coconut clumps are dissolved. Then place the bowl in the refrigerator for 30 minutes. Get your ice cream maker ready and follow the makers directions on making the ice cream. For my ice cream maker that means putting the metal bowl in place, adding the plastic spinning spatula and then putting the plastic cover over the top and turning on. Once the machine is turning nicely then I slowly pour my ice cream into the bowl. Allow the ice cream to churn for about 25-30 minutes.
If your ice cream is too soft for your liking then pop it into the freezer for a little while to firm it up. Keep an eye on it if you do this.
To store your ice cream pour it into a plastic storage container and then place plastic wrap over the top to protect it. Put the lid on and store for 1-2 weeks in the freezer. Reusable ice cream containers are a great option too.
Why is there guar gum/xanthan gum in the recipe? Do I have to use it?
You can leave this out, but the reason I add gum to ice cream is because it gives it that super creamy texture you love! If you look at ANY store bought ice cream there are binders in it. Xanthan and guar gum are binders that create that super rich and creamy consistency that everyone loves. Ice cream will still taste delicious without it, so feel free to leave it out if you avoid gums.
You might also want to know what the difference is between guar gum and xanthan gum. Guar gum is derived from the guar bean and xanthan gum typically contains corn. Due to my sons corn allergy we use guar gum in our recipes, but either will work just fine!
Vegan Mint Chip Ice Cream Recipe
Vegan Mint Chip Ice Cream Recipe
- 1 can coconut cream
- 2 cups coconut milk full fat or low fat will work
- 3/4 cup sugar
- 1 tsp xanthan gum or guar gum
- 1 tsp. mint extract
- 1/2 cup mini chocolate chips
- 1/2 cup cocoa powder
Add all of the ingredients to a metal bowl.
Whisk well until all of the coconut clumps are dissolved. Then place the bowl in the refrigerator for 30 minutes.
Get your ice cream maker ready and follow the makers directions on making the ice cream.
For my ice cream maker that means putting the metal bowl in place, adding the plastic spinning spatula and then putting the plastic cover over the top and turning on.
Once the machine is turning nicely then I slowly pour my ice cream into the bowl. Allow the ice cream to churn for about 25-30 minutes.
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I wish I could dive right into that photo, looks so smooth + dreamy! These ingredients are fabulous too, I won’t have to feel guilty when I eat 2 bowls at a time—which I definitely will!
Wow this keto ice cream looks incredible! I’m drooling!! Love the xanthan gum tip, smart idea.
Anything with mint leaves is my good to go flavour. Love the refreshing look of this ice cream plus it is vegan makes it more appealable. Thanks