No Churn Mint Chocolate Chip Ice Cream
Creamy and refreshing, this homemade mint chocolate chip ice cream recipe is perfect for cooling off this summer. Made with 5 ingredients and ready to freeze in just 5 minutes, this vegan no churn ice cream will be your next frozen treat addiction.
It’s no secret ice cream has been one of my favorite desserts to make this summer. It could possibly be due in part to the fact I have found the perfect dairy-free heavy whipping cream alternative to use or maybe because I just love the sweet creamy goodness that results at the end. Whatever the reason, I don’t see myself slowing down on the creation of dairy-free ice cream treats.
This week I am sharing what has to be my most favorite ice cream flavor of all time, mint chocolate chip. From the refreshing and creamy ice cream base to the crunchy chocolate bites this iconic ice cream flavor is hard to beat.
With just a few ingredients and about 5 minutes, you can whip up this delicious and dairy-free version of mint chocolate chip ice cream.
Why We Love Vegan Mint Chocolate Chip Ice Cream
At first I felt like going dairy-free meant I had to give up a lot of treats I love. What I have found to be true instead is that I can make my own versions of some of my favorite treats and love them even more than before.
Some of the reasons I love making this vegan mint chocolate chip ice cream include:
- No churn. This is as easy as whipping up a batch of dairy-free heavy whipping cream.
- Ready to freeze in no time. You can easily have the ice cream base in the freezer in about 5 minutes making the prep super simple.
- Refreshing flavor. I was worried about the mint coming through a little strong but this recipe strikes the right balance of minty and chocolaty.
Vegan Changes to Mint Chocolate Chip Ice Cream
There are a few ingredients you will want to use that are specifically vegan to keep this recipe dairy-free and plant-based.
- Sweetened Condensed Non-Dairy Milk– I have used both a sweetened condensed oat milk and a sweetened condensed coconut milk in these no churn ice cream bases to help sweeten them up. I typically use the oat milk variety.
- Non-Dairy Whipping Cream– For this recipe I highly recommend using Country Crock’s Plant Cream if you can get your hands on it. I find the resulting ice cream is a little softer making it easier to manage after freezing.
- Dairy-Free Chocolate Chips– For this recipe I recommend using a mini chocolate chip. It’s much more pleasant to bite into small bits of frozen chocolate than the traditional chocolate chip size.
- If you can’t find mini chips, pulse the regular chocolate chips in a food processor or blender to break them up.
How to Make No Churn Mint Chocolate Chip Ice Cream
Ingredients You’ll Need
- Dairy-Free Heavy Whipping Cream– Whipped up to make the base of the ice cream. I recommend using Country Crock.
- Sweetened Condensed Oat Milk– Sweetens the base of the ice cream. Alternatively you can use the sweetened condensed coconut milk.
- Peppermint Extract– Gives the ice cream a refreshing minty flavor.
- Green Food Coloring (optional)- For the iconic minty green color.
- Mini Chocolate Chips– Used for little chocolate chips throughout the ice cream.
Step-by-Step Directions for Vegan Mint Chocolate Chip Ice Cream
- Make whipped cream: In the base of a stand mixer fitted with a whisk attachment, whip heavy whipping cream alternative on high for about 2 minutes, or until thick and fluffy.
- Add flavor: Add sweetened condensed oat milk, peppermint extract, and green food coloring to the whipped cream.
- Mix until evenly distributed.
- Fold in mini chocolate chips.
- Pour into a large, freezer-safe container that can hold up to 10 cups.
- Cover: Spread evenly and cover with plastic wrap.
- Freeze: Place in the freezer and freeze overnight or for at least 8 hours.
Helpful Kitchen Tools
When you are ready to make this no-churn ice cream recipe, here are a few kitchen tools you might find helpful to have on hand.
- Stand Mixer– Fitted with the whisk attachment, the stand mixer helps you whip up no churn ice cream, hands free.
- Hand Mixer– Alternatively you can also make this recipe with a simple hand mixer.
- Large Freezer Safe Container– Great for storing your no-churn vanilla ice cream.
Serving Suggestions
I am a huge advocate for simply sticking a spoon into the container you are storing this decadent dessert it and enjoying it by the spoonful.
Some other ways you might want to dish out your vegan mint chocolate chip ice cream include:
- Scooped on a fresh, warm brownie.
- Used in a mint chocolate chip ice cream pie.
- Served with a warm chocolate cake.
- Drizzled with vegan chocolate sauce.
Keeping Mint Chocolate Chip Ice Cream Frozen and Fresh
The best place to keep your no churn mint chocolate chip ice cream would be the freezer. It will keep fresh and creamy in a freezer safe container for up to 3 months.
- This batch of ice cream yields close to 10 cups of volume so you want to make sure you have a container that will hold at least 10 cups (like this one).
- Alternatively you can divide the chocolate ice cream into a few smaller storage containers, like these.
No Churn Ice Cream Classics to Make Next
If you are looking for more classic ice cream flavors you can whip up this summer, here are some of my favorites.
- Vegan Vanilla No Churn Ice Cream
- No Churn Cookies and Cream Ice Cream
- Chocolate Chocolate Chip Ice Cream
If you tried this no churn mint chocolate chip recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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No Churn Mint Chocolate Chip Ice Cream
Light and refreshing, this vegan no churn mint chocolate chip ice cream comes together with a handful of ingredients and is ready to freeze in 5 minutes.
- Prep Time: 5
- Freezing Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 10 cups 1x
Ingredients
- 2 cups Dairy-Free Heavy Whipped Cream
- 11.25 ounces Sweetened Condensed Oat Milk
- 1 teaspoon Peppermint Extract
- 8 drops Green Food Dye
- 1 cup Mini Dairy-Free Chocolate Chips
Instructions
- In the base of a stand mixer fitted with a whisk attachment, whip 2 cups heavy whipping cream alternative on high for about 2 minutes, or until thick and fluffy.
- Add 11.25 ounces sweetened condensed oat milk, 1 teaspoon peppermint extract, and 8 drops green food coloring to the whipped cream.
- Mix until evenly distributed.
- Fold in 1 cup mini dairy-free chocolate chips.
- Pour into a large, freezer-safe container that can hold up to 10 cups.
- Spread evenly and cover with plastic wrap.
- Place in the freezer and freeze overnight or for at least 8 hours.
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