This homemade no-churn vegan mint chocolate chip ice cream recipe is ultra-smooth and creamy and couldn't be easier to make in your blender. It is loaded with sweet and cool minty flavor with indulgent dark chocolate in every bite. Best of all, this quick and easy frozen dessert recipe is naturally sweetened, contains nutritious ingredients (including a vegetable!) and is completely dairy-free.
No-Churn Vegan Mint Chocolate Chip Ice Cream
No-Churn Vegan Mint Chocolate Chip Ice Cream is a classic summertime treat. The creamy base is infused with addictive cool minty flavor and paired with rich and crunchy dark chocolate chips in every bite. It is totally refreshing and indulgent all at once.
I have always loved the chocolate-mint combination (especially in ice cream form) and I wanted to make a nutritious, quick and easy recipe that everyone would go crazy for. After a couple of attempts, I cracked the non-dairy creamy ice cream code. See the somewhat unusual ingredients list below for the eight ingredients that make up this healthful treat.
Ingredients for the Best No-Churn Vegan Mint Chocolate Chip Ice Cream
The ingredients list for this recipe may surprise you. You will notice in the list below there is no heavy cream or refined sugars. Just whole foods that are nutrient dense. I hope by now you trust me and will give this ice cream a try despite how odd the ingredients sound. Or, at least, I hope that the pictures convince you!
Ingredients:
- cashews
- coconut milk
- avocado
- zucchini - yes really!
- pure maple syrup
- pure peppermint extract
- pure vanilla extract
- vegan refined sugar-free dark chocolate chips or "gems" [use code ELAINE for 15% off]
For quantities and full instructions, please scroll down to the recipe card at the bottom of the post.
Everything but the chocolate chips go into a high-speed blender. Once everything is smooth and creamy you pour the mixture into a loaf pan or any freezer friendly container. Then, stir in the chocolate chips and then cover and freeze for 8 hours or overnight. That's it! While you do have to wait for it to freeze, the actual hands-on time for this recipe is probably less than five minutes.
Zucchini, Avocado and Coconut in Ice Cream?
I know most ice cream recipes don't contain zucchini. But, the zucchini actually adds healthy creaminess to the recipe and sneaks in a bunch of beneficial nutrients. Plus, the color works well in this recipe. Zucchini has a mild and slightly sweet flavor profile so you will not notice it at all in this recipe.
Same with the avocado. It is full of dietary fiber, heart-healthy fats and nearly 20 vitamins and minerals but also adds a buttery creaminess to the ice cream while staying undetected. It gives this ice cream a potassium-boost and I certainly don't mind that!
For more thick creaminess I added the coconut cream from canned full-fat coconut milk. It is so decadent and yet totally dairy-free. It works perfectly in this recipe! For a list of my favorite brands, see this in-depth review of cans I personally tested.
Cashews for Even More Creaminess
To keep the recipe dairy-free I'm using raw cashews as the main creamy base in this recipe. The recipe calls for 2 cups of raw, unsalted cashews. Cashews offer plant-based protein and are also incredibly nutrient dense. Cashews are considered an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc.
I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight. In the refrigerator cashews can last up to six months. They can actually last up to a year if you store them in your freezer.
For more information on cashews, check out my complete guide on Cashews Benefits for Vegans (+ Recipes).
Should I Soak My Cashews?
It is up to you and the type of blender you own. My high-speed blender does a great job of making a creamy ice cream without any soaking. Some people like to soak cashews in advance to make them easier to blend and also to make them more easily digestible. I’ve also read that soaking helps make the nutrients more available.
If you do decide to soak you can soak them in room temperature water overnight. Or, you can use a quick-soak method and cover them in boiling water for an hour or two. Either way you will want to drain and rinse the cashews before using in this recipe. Learn more about How (and Why!) to Soak Cashews in this post.
Looking for more quick and easy summer desserts?
Here a few of my most popular summertime treats:
- No-Churn Vegan Chocolate Ice Cream (6 Ingredients)
- No-Churn Vegan Chocolate Banana Ice Cream
- No-Churn Vegan Lemon Ice Cream
- Vegan Nutella Fudge Pops
- Mango Sorbet
- Strawberry Sorbet
- Easy Watermelon “Pizza”
- Creamy Chocolate Avocado Fudgesicles
- Vegan Berries and Cream Popsicles
Now, Let’s Make Some No-Churn Vegan Mint Chocolate Chip Ice Cream!
This easy No-Churn Vegan Mint Chocolate Chip Ice Cream recipe will be your new go-to secretly nutritious summer frozen dessert. It is naturally vegan, gluten-free, grain-free, peanut-free, legume-free, paleo-friendly and refined sugar-free so it works well for many types of diets.
I cannot wait for you to give this recipe a try! Let’s get blending!
Print
No-Churn Vegan Mint Chocolate Chip Ice Cream
- Total Time: 5
- Yield: 8 1x
- Diet: Vegan
Description
This homemade no-churn vegan mint chocolate chip ice cream recipe is ultra smooth and creamy and couldn't be easier to make in your blender. It is loaded with sweet and cool minty flavor with indulgent dark chocolate in every bite. Best of all, this quick and easy frozen dessert recipe is naturally sweetened, contains nutritious ingredients (including a vegetable!) and is completely dairy-free.
Ingredients
- 1 zucchini, skin on, ends trimmed, chopped
- ½ cup + 2 tablespoons maple syrup
- ¾ teaspoon pure peppermint extract
- 1 teaspoon vanilla extract
- pinch of salt
- 1 avocado, pitted and skin removed
- 1 (13.5 ounce) can full-fat coconut milk, chilled 24 hours in advance*
- 2 cups raw, unsalted cashews, pre-soaked** (or sub raw blanched slivered almonds - not sliced almonds)
- optional: 1-2 handfuls fresh mint leaves
- ½ cup mini vegan refined sugar-free dark chocolate chips/gems + more for topping
- Optional: fresh mint for serving
Instructions
- Add all ingredients in the order listed above (except for the chocolate chips) to a high-speed blender. So, the zucchini will go in first and the cashews will go in last. Be sure to only use the solid white coconut cream from the canned coconut milk. See notes below.
- Blend starting on the lowest speed and slowly increase to the highest speed. Stay on the highest speed for 60 seconds until smooth and creamy. If your blender is having trouble blending use the tamper/plunger to safely push the contents into the blades while it is blending. If you do not have a tamper or plunger then you will have to stop and scrape down the sides throughout the blending process to ensure all ingredients get incorporated properly.
- Pour the ice cream into an 8 x 4 loaf pan or freezer-friendly container. Pour in the chocolate chips and gently fold them into the ice cream. Top it off with 2-3 tablespoons more of chocolate chips if desired. Cover and freeze for 8 hours or overnight.
- Before scooping and serving, remove the loaf pan from the freezer and let it sit at room temperature for 20-30 minutes. You can also place the bottom of the loaf pan in warm water to speed up the process. Scoop and serve like you would regular ice cream. Garnish with fresh mint if desired.
Notes
*For this recipe, we are only using the solid white coconut cream from a can of full-fat coconut milk. In order to easily separate the coconut cream from the coconut water, place the can in your refrigerator the day before you plan to make this recipe. The solid white coconut cream will naturally float to the top of the can. When you open the can you can easily use a spoon to scoop out just the coconut cream, leaving the coconut water behind. You can save the coconut water for smoothies or popsicles. For best results, I recommend using Thai Kitchen, 365 Whole Foods or Sprouts brand of full fat coconut milk. I do not recommend using Trader Joe's brand as it does not yield enough coconut cream (in my experience).
**Soaking your cashews in advance will make them extra creamy, less gritty and more easily digestible. Soaking cashews also helps to make the nutrients more available. You can soak in water overnight or do a quick soak using boiling water for an hour or two. Drain and rinse before using in this recipe. Measure out the cashews before soaking since they will swell and measure differently post-soak. Learn more about How (and Why!) to Soak Cashews in this post.
- Prep Time: 5
- Category: Dessert
- Method: Blender
Bridget Kenny says
I loved this recipe! I couldn't believe how creamy it was. The peppermint extract definitely gives it enough of a mint taste and the chocolate chips give it that change in texture/crunch that I crave in ice cream 🙂 So good, thanks Elaine!
Bridget Kenny says
I loved this! The peppermint extract gave it the right amount of mint flavor and the chocolate chips gave it that change in texture/crunch that I look for in ice cream 🙂 so good, thanks Elaine!
Elaine Gordon says
Thank you so much! I really appreciate the rating and comment. Thanks for taking the time! So glad you enjoyed it so much! It is one of my favorites too!
Holly says
Hi Elaine, I have a question, please, as I'd love to try this terrific -sounding recipe!
I have 2 cans each of Trader Joe's Coconut Cream AND Trader Joe's Coconut Milk (must be full fat since it doesn't say otherwise.) Should I just use the Coconut Cream rather than refrigerate the Coconut Milk and have to skim off the cream? Once I skim off the cream, I'd have to measure it and probably use several cans to get enough to make the 15 oz since the cans are only 13.5 ounces and we're supposed to leave out the coconut water that has separated out - is this correct? I'm confused! Wondering why you don't suggest getting a can of Coconut Cream from the get go!
The cans of Trader Joe's Coconut Cream are also 13.5 ounces, I'm thinking I'd just use the whole can plus 1.5 ounces of another can and would have the 15 ounces more easily.
Thanks very much!
Elaine Gordon says
Yes if it doesn't say otherwise it is full fat. You can use either but either way you will need to refrigerate because even the coconut cream does separate from some of the water. I know it is confusing! I have actually had better luck with Trader Joe's Coconut Milk personally. But again either will work as long as you refrigerate overnight. 2 cans should be all you need.
And the 15 ounces is a typo - it should be 13.5 - I'll update that! Good catch!
Elisa says
I am allergic to coconut. Can other nut milks or nut milk creams be used instead?
Elaine Gordon says
Hi Elisa, I'm not sure... I have only tested this recipe with coconut milk... but you could try it with more raw cashews and make cashew crean in place of the white coconut solids. Or maybe avocado? I cannot guarantee the results but it would be worth giving it a try! If you do please let me know how it works out for you. I was allergic to coconut for years and only recently "grew out of it" so I totally feel your pain... I would always get disappointed when I would see a delicious looking recipe made with coconut. I hope this variation works out for you. Best, Elaine
Linda says
How big should the avocado and the zucchini be. I recently purchased organic avocados that are quite large. My zucchinis are small.
Kathy says
I’m interested in making this but curious as to what size or the best amount of zucchini to be used since they vary in size so much?
Elaine Gordon says
Hi, Kathy: I would recommend a medium zucchini. It is a forgiving recipe and is somewhat flexible in terms of this particular ingredient. I hope that helps! Enjoy!
Marie says
Hello! I want to use slivered almonds and am not sure if they too would need to be soaked overnight?
Thanks!
Marie
Elaine Gordon says
Hi Marie: Good question! It really depends on your blender. You could get away with not doing it if you have a high speed blender. I recommend reviewing this article for the pros and cons of soaking nuts: https://www.eatingbyelaine.com/how-and-why-to-soak-cashews-properly-overnight-and-quick-soak-method/ - I hope that helps!
M. Schreiner says
I just made this recipe last night. It’s frozen solid hard as a rock. I was not expecting that. Consistency is off. It’s all crumbly. Not sure why.
Elaine Gordon says
I'm so sorry to hear this... what kind of blender did you use? It does get hard in the freezer but if you leave it out for 30 minutes or so it softens up nicely and is super creamy.
Ashley P says
Hi! Can I substitute out the coconut milk for almond milk? I have high cholesterol and can’t have coconut milk.
Elaine Gordon says
Hi, Ashley: Unfortunately for this recipe you need to use the coconut cream from a can of full-fat coconut milk in order to get the creamy texture. Almond milk is too watery and the ice cream would be icy if you use that. You need a neutral tasting creamy fat that is solid when refrigerated. What do you usually substitute for butter or coconut cream in other recipes? I'm trying to think of what else might work here... maybe you could try for more avocado and more coconut oil but I'm not sure how that would impact the flavor. And i'm guessing you are avoiding coconut oil too? Pls LMK and I'll try and help more. Best, Elaine
Hannah S says
Mint chip ice cream is one of my favorites, and this recipe is the best mint chip ice cream, vegan or not, I’ve ever had! It’s so rich and creamy, beautiful green shade and really easy to make. Thank you!
Elaine Gordon says
OMG wow what a compliment - thank you so much, Hannah! I really appreciate you taking the time to let me know. I'm so happy to hear you enjoyed it and it was easy to make. Thank you again! Best, Elaine
Karen Mitcham says
Do I need to soak the blanched almonds if using those instead??
Elaine Gordon says
Depending on your blender, yes. Here is an article on how and why to soak nuts for recipes like this: https://www.eatingbyelaine.com/how-and-why-to-soak-cashews-properly-overnight-and-quick-soak-method/ (same theory applies to the almonds in this instance). I hope that helps.
Bess says
Hi, I'm excited to make this recipe, though I'll probably wait until the spring when the mint growing wild in my yard returns. I also have chocolate mint growing; do you think that would be even better?
My primary question: Since after freezing, you have to let this sit and warm up a bit before serving, what do you do with the leftovers to maintain the creamy consistency? I can't imagine we will eat the entire recipe, as it says it will make 8 servings. Thanks!
Elaine Gordon says
Hi, Bess: Sounds great! It thaws and refreezes just fine. As soon as you scoop you can just pop the rest back in the freezer covered in an airtight container. I hope that helps!
J Lem says
This recipe was awful. Followed recipe exactly. Used 2 zucchini's that I would consider medium to large. End result tasted like….. zucchini trying to be masked with peppermint and chocolate chips. Not at all pleasant.
Elaine Gordon says
Was your zucchini raw or cooked? The zucchini should have no flavor and should not add any flavor to this recipe at all.
Cris says
This looks great- I love mint chip! However I can’t use the cashews. Is there a replacement for nuts or do they make the recipe work? Thanks in advance!
Elaine Gordon says
Hi, Chris: Thank you! Yes, you can try raw blanched slivered almonds (3/4 of the amount of cashews). Make sure you are not using sliced almonds or whole almonds. The blanched means no skin. I hope that helps. Please let me know how it goes! Best, Elaine
Alicia says
Delicious ... i didn't have mint extract so blended mint leaves directly. super good!
Elaine Gordon says
Oh great glad you enjoyed it and were able to make it work with what you had on hand!
Tricia Angelo says
Hi Elaine, I just made this recipe. I’m very excited to try it. But I feel I did something wrong. Mine isn’t mint green. I’m pretty sure I followed the instructions to an T! Any ideas? I’ve got it in the freezer and I’m still excited to give it a taste. It looks more like coffee ice cream, without the coffee of course.
Elaine Gordon says
Hi Tricia: Thank you for reaching out. Can you please let me know what type of blender you were using? Is it the color you are talking about? If so, it could simply be that your blender didn't incorporate everything completely and that can impact the color for sure. When the cashews are blended well they turn white and when they don't they are more caramel in color. Another question is did you use the fresh mint? Please let me know so I can help for next time. Thank you!
Bonnie says
Chocolate mint ice cream is one of my favourite flavours! I have a grocery list ready for the few items I’m missing from the ingredient list. This week at Costco, coconut milk is on sale and I stocked up! They sell one of two brands I can use because it doesn’t have evil guar gum that I can’t digest (and nobody can). I’m stoked to try this in the next few days. We have a hot summer ahead, so I hope this is my new summer treat!
Elaine Gordon says
Hi, Bonnie! I hope you enjoyed this one! Which brand of coconut did you end up using? I've had success with Sprouts brand. The Thai Kitchen from Costco doesn't always solidify into coconut cream for me. Please let me know! Thank you!
Lisa Sullivan says
Love the recipe and the final product! Do you have any nutritional information for this? I’m counting my macros and wanted to log it!
Thanks 😊
Elaine Gordon says
Thank you so much! So happy you loved this recipe. I unfortunately don't have the nutrition facts calculated for this recipe at this time.
Mary McIsaac says
I made this for the first time today using a food processor because I made the vanilla earlier with a Ninja blender and it was grainy so I thought I’d try a food processor. No difference. Still grainy. Well my sister shows up at my house with her Vita Mix that she’s had for 20 years. Beautifully creamy. What a difference. You really do need a high powered blender. I can’t wait until it freezes. Thanks for the recipe.
Elaine Gordon says
Hi Mary: Yes, I just shared to your other comment that it is the blender that makes all the difference. Glad you sister and her Vitamix saved the day. I hope you enjoy the recipe.
recap of my other message: I do not recommend using a food processor for any of my ice cream recipes. The texture will not be good. I did a review of blenders at every price point and made recommendations for each range here: https://www.eatingbyelaine.com/blenders-at-every-budget/ - a good quality blender makes a huge difference in recipe results. Please let me know if you have any questions. Best, Elaine
Giovanna Akins says
What an excellent recipe! It’s so creamy and delicious! I didn’t have zucchini, so I swapped it for spinach, I probably could’ve gone a tiny bit lighter on the spinach, but it’s still delicious. I will definitely make again and try other no churn recipes from your page!
Elaine Gordon says
Thank you so much, Giovanna! The zucchini actually adds to the texture/creaminess so definitely give it a try again when you have zucchini on hand 🙂 But I'm glad you still loved it without! I hope you enjoy the other no-churn ice cream recipes from my blog. Best, Elaine
Rikki says
I had a question I was wondering if you could use these ingredients and just make it in Cuisinart ice cream maker after I blend ingredients in Vitamix? I bought ice cream maker and have been looking for dairy free recipes. Have you ever tried?
Elaine Gordon says
Hi Rikki: Yes I imagine that would work just fine! I haven't tried it with this recipe myself but I do own that ice cream maker!