Mint Chocolate Chip Ice Cream Vegan No Churn Minimalist Baker

It’s everything you know and love about classic mint chip ice cream (sweet, minty perfection), but made vegan, maple-sweetened, and with just 8 simple ingredients! Enjoy it soft serve style from the food processor or blender or freeze for a quick, healthier dessert whenever the craving strikes. Let’s get our mint chip on, friends!

How to Make No-Churn Mint Chocolate Chip Ice Cream

This dairy-free delight starts with coconut milk and cashew butter for a creamy texture, plus fresh mint and peppermint extract for that classic “mint chip” taste. We naturally sweeten with maple syrup and add matcha (optional) for color! We throw it all together in a blender to create a luscious green base with big St. Patrick’s Day vibes! Next, we freeze the mixture in an ice cube tray for at least 6 hours. (Note that it will keep for up to two days if you want to do that step ahead of time!) Then once frozen, we transfer the creamy, minty cubes to a food processor (or blender) and give it a whirl! This technique of blending, freezing, then food processing is what gives us creamy ice cream with no ice cream maker required! Lastly, we pulse in chocolate chips (obviously) and it’s ready to dig in! We love enjoying this ice cream in “soft serve” form (fresh from the food processor), but it’s also delicious refrozen and scooped later! We hope you LOVE this vegan mint chocolate chip ice cream! It’s: FreshSweetMintyCreamyDecadentClassic& SO delicious! Top it with Chocolate Magic Shell or Coconut Whipped Cream for an extra decadent treat!