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Dairy Free Mint Chocolate Chip Ice Cream

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A creamy and delicious Dairy Free Mint Chocolate Chip Ice Cream that is perfect all year round. This dairy free ice cream is made with healthy ingredients and is full of flavor!

Dairy-Free Mint Chocolate Chip Ice Cream in a cone being held by a child.
Dairy-Free Mint Chip Ice Cream

This recipe was created by Jennifer from Predominately Paleo. Jennifer collaborated with Vivian from The Real Food Guide to bring you not only a digital ice cream cookbook but also a cookbook that is targeted toward people on AIP diets. They succeeded in their efforts.

We All Scream for Ice Cream not only includes recipes for ice cream without eggs and dairy, but they made ice cream sandwiches, brownies (that are the perfect vehicle for ice cream), ice cream cones and so much more. They blew my expectations beyond what I thought would be possible for an AIP frozen dessert cookbook.

We All Scream for Ice Cream Collage of ice cream in a blue bowl, a brownie, a frozen chocolate treat, and ice cream sandwiches.

This is perfect for you, if you are dealing with a lot of food sensitivity/allergy issues, have an autoimmune condition and prefer to eat AIP, or have children with multiple food sensitivity/allergy issues. This cookbook will really give you a sense that you can enjoy something sweet besides fruit.

It will bring some normalcy back into your life.  I hope you like it as much as I did.  You can purchase the digital cookbook here.

I was allowed to share this recipe with you to give you a taste of what to expect in this fantastic cookbook.

Tools for this recipe

For this recipe you will need:

Dairy Free Mint Chip Ice Cream Ingredients

How to Make Dairy Free Mint Chocolate Chip Ice Cream

Step 1: Prep. Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.

Step 2: Combine the ingredients. In a blender or food processor, combine the ice cream ingredients. Blend until the leaves are well combined and your mixture is smooth. Add the homemade chocolate chips.

Step 3: Make the ice cream. Pour the mixture into the ice cream maker and follow the directions for your machine. Serve when ready.

If not using an ice cream maker

Pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.

Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.

Every 30–45 minutes, check the ice cream mixture and mix or churn it until the ice cream is of the desired consistency. This should take about 2 to 3 hours.

Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

More Healthy Ice Cream & Popsicle Recipes

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Dairy Free Mint Chip Ice Cream Recipe

Yield: 2 servings

Dairy Free Mint Chocolate Chip Ice Cream

THE BEST Dairy-Free Mint Chip Ice Cream - coconut milk, mint and chocolate chips! It's so delicious! THE BEST Dairy-Free Chocolate Ice Cream!!! paleo ice cream, keto ice cream, keto dairy free ice cream, dairy free ice cream, dairy free ice cream, Vegan ice cream, vegan ice cream #paleoicecream #dairyfreeicecream #ketoicecream #veganicecream

A creamy and delicious Dairy Free Mint Chocolate Chip Ice Cream that is perfect all year round. This dairy free ice cream is made with healthy ingredients and is full of flavor!

Prep Time 40 minutes
Total Time 40 minutes

Ingredients

  • ½ cup coconut oil, melted
  • 1 tablespoon carob powder
  • 1 can (13.5 fl oz/398 ml) full fat coconut milk
  • ½ teaspoon real peppermint extract
  • ¼ cup fresh mint leaves
  • 1 tbsp pure maple syrup
  • Handful fresh baby spinach

Instructions

  1. Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer.
  2. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
  3. In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want a greener-looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is smooth.
  4. Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
  5. Add chips to the ice cream mixture. If using an ice cream maker: pour the mixture into the ice cream maker and follow the directions for your machine. Serve when ready.
  6. — or —
  7. If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
  8. Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
  9. Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
  10. Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 766Total Fat: 79gSaturated Fat: 67gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 43mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 4g

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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3 Comments

    1. AIP diets cannot have a lot of sugar, so yes it’s just 1 tbsp of maple syrup but you can always add more.

  1. Dairy-free ice cream can be so good! I am slight lactose intolerant so I can definitely get on board with this recipe!

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