(Dairy-free) Mint Chocolate Chip Ice Cream

Ice Cream

I’m powerless to resist ice cream. That’s why I devised a super-simple, super-satisfying recipe for home ice cream makers that uses coconut milk and oil… instead of milk and heavy cream. The verdict? Delicious.


 (Makes a little over 1 pint.)

  • 1 14-oz. can coconut milk (400 mL)
  • ½ cup coconut oil (120 mL)
  • ½ cup raw sugar (110 g)
  • ¼ tsp sea salt (1.5 g)
  • ½ tsp vanilla extract (3 mL)
  • ½ tsp mint extract (3 mL)
½ cup semisweet chocolate chips (50-60 g)


1. Put all ingredients (except the chocolate chips) in a blender or food processor, then put in the refrigerator until chilled.

2. 10 minutes before serving, pour the mix into a standard ice cream maker. (Yes, I have no willpower or self-respect; this is what I bought.)

3. If you have a food processor or all-purpose coffee grinder, give the chocolate chips a couple quick zaps to pulverize them. Once your ice cream is visibly almost ready, add the chips.

ice cream
Believe me: I could write more about the process, or the benefits of coconut oil in your diet, but that’d only keep you from eating ice cream sooner. You’re welcome.


One response to “(Dairy-free) Mint Chocolate Chip Ice Cream

  1. Pingback: Pure Mint Extract | The Crunchy Urbanite·

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