This homemade mint chocolate chip ice cream is a dessert I could eat every day! Made with wholesome ingredients, higher in protein, and naturally sweetened with a little maple syrup, it’s one of the most refreshing, delicious healthy desserts! This ice cream is easy to make and can be made in a Ninja Creami, ice cream machine, or without an ice cream maker (in a blender!). Its dairy-free, vegan, gluten-free, paleo, and refined sugar-free!
Mint chocolate chip ice cream recipe
Mint chocolate chip doesn’t get enough hype. I hear people either loving it or saying it reminds them of toothpaste LOL. I’ve always been a huge mint girl – Junior Mints and York Peppermint Patties were always my favorite treats growing up. Or those little Andies Mints you’d get at restaurants.. perfection.
This creamy mint chocolate ice cream is so refreshing, perfectly sweet, and the cookie crumble – which is optional but recommended – really takes it up a notch! If you’re an ice cream lover but also want to add more protein to your diet, then this is the recipe for you!
Video – Mint chocolate cookie ice cream!
Why you’ll love this recipe
I have made this healthy, vegan ice cream SO many times and couldn’t be more obsessed with it! Below i’ll share some tips & tricks to creating the creamiest texture, how to avoid that icy layer that can happen on dairy-free ice creams, modifications to fit specific dietary needs, and customization ideas!
- Easy: All you have to do is add the ingredients to a blender, blend, then follow the instructions for whatever method you’re using to make the ice cream (ninja creami, ice cream maker, or without a machine).
- Wholesome: Made higher in protein and lower in sugar than typical ice cream, this is a great healthy dessert option!
- Texture: ultra creamy, dreamy, and thick, this ice cream matches the typical creamy texture of store-bought ice cream!
- Dietary friendly: This ice cream recipe is gluten-free, nut-free, grain-free, dairy-free, vegan, paleo, and can be made keto.
Mint oreo ice cream
Arguably the best ice cream flavor in the world, Mint Oreo was always my favorite flavor growing up! So today were putting a healthier spin on that and i’ll be sharing a super easy chocolate shortbread cookie recipe that you can whip up in under 10 minutes to mix-in or crumble on top of your ice cream!
Paleo ice cream
This paleo ice cream contains ZERO refined sugar – and is only sweetened by maple syrup or honey. It’s made without eggs, dairy, butter, gluten, and grains!
Naturally coloring mint ice cream: fresh mint, Spirulina, or spinach
You don’t have to add anything to color the ice cream, but if you’re looking to create a green mint chip ice cream, there are a few options!
You can use natural green food coloring, Spirulina powder, spinach, or fresh mint leaves – a mix of the three also works! Adding fresh spinach into the ice cream mixture while blending will create a vibrant green color while also adding extra nutrients to the ice cream without affecting the flavor. Fresh mint leaves will just slightly tint the ice cream and natural green food coloring will just require a few drops to achieve a bright green color! However, this is totally preference – I usually just leave mine as is!
how to make mint chocolate cookie ice cream
The full recipe is in the recipe card at the bottom of the post! Here is an overview –
Equipment
- Ninja Creami, ice cream machine, or blender
Ingredients
- Canned coconut milk – Full-fat canned coconut works best and will create the creamiest ice cream. If you don’t like coconut, are sensitive to it’s flavor, or are allergic, you can swap in a dairy-free creamer like NutPods! Keep in mind it might not be as creamy, but still delicious! You can also add in 3 tablespoons of cashew butter to help make it thicker and creamier.
- Protein powder – totally optional but it does make it creamy and add some extra flavor! I used Macro Mike vanilla buttercream (you can use my code “amb-dani” for a discount!).
- Grass-fed gelatin – this is optional but does create a creamier ice cream while also adding beneficial collagen to the recipe!
- Pantry staples – mint extract, vanilla extract, sea salt
- Maple syrup – This is the only sweetener in the recipe, so it’s refined sugar-free. Feel free to add more as needed!
- For the cookies: almond flour, cacao powder, coconut oil, maple syrup or honey, baking powder, vanilla extract
Steps and methods to make homemade Mint Chocolate Chip ice cream
- Ninja creami method: This is my preferred way to make this recipe as it turns out SO perfectly creamy. Blend the ingredients together in a blender, then pour into a Creami container, place the lid on, and freeze for 6-8 hours until COMPLETELY solid. I usually let mine freeze over-night. Remove the lid, then place it in the Creami and use the “lite ice cream” setting on full. I like to use the re-spin setting after this. Then use a spoon to make a well in the center and add the chocolate chips and/or cookies. Use the “mix-in” feature to give it a spin. Enjoy!
- Ice cream machine method: Place the ice cream bowl in the freezer the night before you want to make the ice cream. Blend everything in the blender. Turn the ice cream machine on and follow your ice cream machines directions! Typically you place the frozen bowl onto it, turn it on, then pour in the ice cream liquid and let it do it’s thing!
- Blender method: I don’t love this method, but it still works out great! Simply blend everything together, fold in the mix-ins, then pour the ice cream into a large ice cube mold. Freeze the cubes. When ready to eat, let the cubes sit at room temperature for 10 minutes or so. Then add to a blender and blend until smooth. I like to use a blender with a tamper so you can push the ice cream cubes into the blades while it’s running.
Expert tips & FAQ’s
- Can I use mint leaves AND peppermint extract? For sure! I’d use the recommended peppermint extract & add a few mint leaves in as well.
- If I use coconut cream, will it taste like coconut? In my personal opinion, there isn’t a trace of coconut! However, if you’re sensitive to coconut, you could always swap in a heavy cream like NutPods!
- How to get the creamiest ice cream texture: If you stored leftover ice cream, let the ice cream thaw on the countertop for 15-20 minutes, give it a good mix, then scoop with an ice cream scoop.
- Homemade healthy ice cream can store for up to 2 months! When ready to enjoy, let it thaw for a bit on the counter, then break it up and mix it before scooping.
Vegan mint chocolate chip ice cream
This ice cream is made dairy-free thanks to canned coconut milk, however if you don’t like coconut, are sensitive to it’s flavor, or are allergic, you can swap in a dairy-free creamer like NutPods! Keep in mind it might not be as creamy, but still delicious! You can also add in 3 tablespoons of cashew butter to help make it thicker and creamier.
Homemade Mint chocolate Chip ice cream topping ideas
- Fresh Mint Leaves
- Cacao nibs, Extra Chocolate Chips, or chocolate shavings
- Magic shell
- Coconut whipped topping or whipped cream
- Crumbled paleo cookies (recipe below) or similar cookies like Simple Mills!
- Natural Sprinkles
More healthy ice cream recipes to try
- Sugar Cookie Ice Cream
- No bake ice cream sandwiches
- Vegan pistachio ice cream
- Snickers ice cream cake
- Strawberry shortcake ice cream bars
- Healthy cookie dough ice cream/frozen yogurt
- Vegan pumpkin ice cream
- Peanut butter cup ice cream
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below & tag me in your creations on Instagram @danishealthyeats!
Healthy Homemade Mint Chocolate Chip Ice Cream
Ingredients
Ice cream
- 1 cup full-fat canned coconut milk *Or other plant-based milk, just note it may not be as thick & creamy!
- 1 scoop vanilla protein powder *optional
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- good pinch sea salt
- 1/2 cup fresh spinach (optional, for coloring!)
- chocolate chips or crumbled cookies for mix-ins! (I’ll use simple mills cookies if I don’t feel like making them homemade!)
Cookies
- 1 cup almond flour
- 1 tsp coconut flour
- 1/4 cup maple syrup
- 2 tbsp melted coconut oil
- 3 tbsp cacao powder
- 1/4 tsp baking soda
- 1 tsp vanilla extract & good pinch sea salt
Instructions
- Note: this recipe makes 1 serving. Feel free to double or triple it for larger batches!
Ninja creami method
- This is my preferred way to make this recipe as it turns out SO perfectly creamy. Blend the ingredients together in a blender, then pour into a Creami container, place the lid on, and freeze for 6-8 hours until COMPLETELY solid. I usually let mine freeze over-night. Remove the lid, then place it in the Creami and use the “lite ice cream” setting on full. I like to use the re-spin setting after this. Then use a spoon to make a well in the center and add the chocolate chips and/or cookies. Use the “mix-in” feature to give it a spin. Enjoy!
Ice cream machine method
- Place the ice cream bowl in the freezer the night before you want to make the ice cream. Blend everything in the blender. Turn the ice cream machine on and follow your ice cream machines directions! Typically you place the frozen bowl onto it, turn it on, then pour in the ice cream liquid and let it do it's thing!
No machine method
- I don't love this method, but it still works out great! Simply blend everything together, fold in the mix-ins, then pour the ice cream into a large ice cube mold. Freeze the cubes. When ready to eat, let the cubes sit at room temperature for 10 minutes or so. Then add to a blender and blend until smooth. I like to use a blender with a tamper so you can push the ice cream cubes into the blades while it's running.
- Fold in your favorite mix-ins after (the cookies, etc!).
Cookies
- Mix together all of the ingredients. I like to whip mine up in the food processor to make it even easier, until the dough forms a ball.
- Remove the dough onto a parchment paper-lined cookie sheet. Use a cookie scoop to drop dough balls onto the cookie sheet. Flatten them with your palm until they're about 1/4" thick. Place the cookie sheet in the freezer for 15 minutes.
- Preheat the oven to 350F while the cookies chill. Once they've chilled, bake for 7 to 8 minutes or until the cookies are dry to the touch. Allow them to cool completely on the cookie sheet before removing – they'll get crunchier as they set. Use to crumble over your ice cream!
This is my new favourite recipe for my creami. I didn’t use the gelatin and it still turns out amazing!!
Hi Mo! So happy to hear this, and i’m glad it still turns out great without the gelatin! Great to note. Appreciate you for trying it!