Dairy-Free Mint Chip Ice Cream
If you’re lactose intolerant, vegan, or just looking to lighten up your desserts, you don’t have to give up your favorite frozen treats. This dairy-free mint chip ice cream is creamy, refreshing, and loaded with dark chocolate flakes—everything you love about the classic, without the dairy.
And the best part? It’s easy to make at home, with just a few simple ingredients.
Why Go Dairy-Free?
Whether it’s due to dietary restrictions, allergies, or lifestyle choices, there are plenty of reasons to skip dairy. Fortunately, with the variety of plant-based milks and creams available today, creating rich and satisfying alternatives has never been easier.
This recipe for mint chip ice cream uses full fat coconut milk for creaminess and peppermint extract for that cool, classic bite.
I combined everything in my ice cream maker attachment for my KitchenAid Mixer and it works like a champ. Here is a link if you are in the market for one: KitchenAid Ice Cream Maker Attachment.
🍫 Pro Tips
- For extra texture, pulse half the chocolate into fine flecks and leave the rest in larger shards.
- No ice cream maker? Pour the base into a loaf pan, freeze, and stir vigorously every 30–45 minutes until it firms up (about 3–4 hours).
- Want it greener? Add a tiny bit of spirulina or spinach juice for natural color—no food dye needed.
🍨 Final Scoop
This homemade dairy-free mint chip ice cream is proof that indulgence doesn’t need to come with compromise. It’s smooth, sweet, and refreshing—perfect for hot summer days or cozy nights in. Give it a try and let me know how yours turns out!
Dairy-free Mint Chip Ice Cream
Equipment
- 1 ice cream maker attachment or machine
Ingredients
- 2 13.5 oz cans full fat coconut milk
- 3/4 C granulated sugar
- 6 egg yolks
- 1.5 tsp peppermint extract
- 48 g dark chocolate (I use 6 Dove Promises Dark Chocolate)
Instructions
- Fill a large bowl with ice and cold water. Insert a smaller metal or plastic bowl (not glass or it will shatter) into the ice bath and set a small strainer over the top to catch any solids in your custard mixture.
- In another small bowl whisk together 1/4 C granulated sugar and the six egg yolks until combined.
- In a medium saucepan whisk together remaining 1/2 C granulated sugar and 2 cans coconut milk over medium heat. Bring to 170 degrees on an instant read thermometer. Once it is at temperature, take off the heat and slowly ladle 1/2 cup of milk mixture into egg yolks and whisk to temper the yolks. Once combined add in one more 1/2 C and whisk again. Pour yolk mixture into sauce pan with remaining milk and whisk. Continue to mix over medium heat until it thickens slightly and reaches 180 degrees. Immediately pour custard mixture into bowl set in the ice bath with the strainer. Remove strainer and stir custard in the smaller bowl set in the ice bath slightly until it begins to cool down. Once it reaches room temperature you can add in the peppermint extract. Mix together and then put Saran Wrap or a lid over the small bowl with the custard mixture. Put it into the fridge to cool overnight. Also put the ice cream maker attachment bowl in the freezer to freeze overnight. The following day pull out the ice cream maker freezer bowl and the cooled custard mixture. Pour the custard into the ice cream maker and turn on. I usually churn mine for about 10 minutes on medium. After ten minutes I chop up the chocolate into shards and put it in the maker and stir for another minute or two. For a soft serve texture you can serve it right out of the ice cream maker. For a harder texture you can put it into a separate container with a lid and freeze for another 2 hours or overnight.
