Creamy Vegan Mint Brownie Ice Cream

Creamy, sweet Vegan Mint Brownie Ice Cream! So easy and SO delicious! #vegan #glutenfree

Where do I even start?

Perhaps by telling you this is the creamiest, dreamiest mint ice cream you’ll ever feast on. And that it’s loaded with raw brownie chunks. YES, brownie chunks. No wimpy chocolate chips here. Oh, and that it’s entirely vegan and gluten free.

Whoo, that was a mouthful, but you need to know it all!

Fresh Mint

I used to despise mint everything, especially desserts. Mint belonged in fluoride and toothpaste as far as I was concerned; nowhere near my ice cream.

But then, one night at my aunt’s house I was offered a piece of chocolate cake and the only ice cream available was mint chip. OK fine, if it’s the only option. I was desperate.

I hate to admit it, but, I fell in love.

Creamy Mint Ice Cream that's entirely #VEGAN!

This ice cream is based loosely on my chai ice cream (Which has a video, by the way. Have you seen it!?).

It’s cashew-based, which makes it ultra creamy and thick. Coconut milk gives it an ultra velvety finish and pairs perfectly with the fresh mint.

If you love mint, you’re in luck because this ice cream gets its minty-ness from two sources: fresh mint leaves and peppermint extract. I don’t mess around.

Creamy Vegan Fresh Mint Ice Cream! #vegan #glutenfree

While your ice cream is churning, make your raw brownie.

This is the most bare bones raw brownie recipe you can make: dates, raw nuts (I love a mix of raw walnuts and almonds), and cacao or cocoa powder (although cocoa makes it not technically “raw”).

Mix it all together and then form it into a little brownie brick and let it chill while your ice cream gets all soft serve like. Try not to eat it all (important).

3 ingredient brownie dough! #vegan #glutenfreeVegan Mint Brownie Ice Cream! Ridiculously Simple, SO fresh and delicious #vegan #glutenfreeYes! The moment has come to add the brownie.

You don’t need to add it all, unless you really want to. But I like the emphasis to be on the ice cream with bites of brownie in most every bite. Plus, then I can snack on leftover brownie brick the rest of the week (huzzah!).

Vegan Mint Brownie Ice Cream! So simple, creamy, delicious and entirely #vegan and #glutenfreeCreamy Vegan Mint Ice Cream with 3-ingredient raw brownie bites! #vegan #glutenfree #icecream

Friends! This ice cream is a dream. It’s:

Perfectly sweet
Studded with raw brownie bites
And altogether irresistible

Make it for yourself or share it with friends! OR, exercise the utmost self control and save it for a killer recipe I have coming up for you guys this weekend! Stay tuuuuuned.

Creamy, rich Vegan Mint Brownie Ice Cream! So simple, so delicious, #vegan #glutenfree

If you make this recipe, yo, let me know. Take a picture and tag it #minimalistbaker on Instagram. Or tweeter it to me. I love seeing what you lovelies cook up. Cheers!

Vegan Mint Brownie Ice Cream! THEE Mint chip addicts DREAM ice cream. So simple, so creamy and entirely dairy and gluten free

4.8 from 5 reviews
Creamy Vegan Mint Brownie Ice Cream
Prep time
Cook time
Total time
10-ingredient vegan GF mint ice cream with brownie chunks!
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 6
For the Ice Cream
  • 1/2 cup fresh mint, divided
  • 1.5 cups raw cashews (soaked for 8 hours, then drained)
  • 1 14-ounce can full fat coconut milk (or other non-dairy milk, though full fat coconut will yield creamiest result)
  • 1/2 - 3/4 tsp peppermint extract (depending on how minty you like it)
  • 1/4 cup cane sugar
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 3 T coconut oil, melted
  • 1 tsp vanilla extract
For the Raw Brownie
  • 1 cup packed dates, pitted (if you dates are dried out, soak them in warm water for 10 minutes to plump them back up, then drain)
  • 1 1/4 cups raw walnuts (I used a mix of almonds and walnuts)
  • 1/3 cup cacao OR cocoa powder (though cocoa powder makes it not technically raw)
  1. Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hours before blending.
  2. OPTIONAL STEP: When ready to prepare ice cream, steep HALF of your fresh mint leaves in the coconut milk. Bring the coconut milk to a simmer in a small saucepan and add the mint leaves, then turn to low. Use a wooden spoon or muddler to puncture the mint so it infuses the coconut milk. Keep on low for 15 minutes, then kill heat and let cool. Once cooled, strain out the mint leaves using a fine mesh strainer and pour the coconut milk right into a blender. (If not doing this step, just add all of the fresh mint and coconut milk right into the blender. The flavor won't be AS strong, but it will still be delicious.)
  3. Add remaining ingredients, including DRAINED cashews and remaining 1/4 cup fresh mint (vanilla extract is optional) and blend until creamy and smooth - about 3-4 minutes, using the "liquify option" if you have it. Taste and adjust sweetness/minty-ness as needed.
  4. Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 45 minutes. It should resemble thick soft serve (see photo).
  5. While churning, prepare your raw brownie by processing dates in the food processor until small bits remain - it will likely form into a ball. Remove and set aside.
  6. Add nuts and process until small bits remain, then add back in dates and cocoa or cacao powder and process until well combined (see photo).
  7. Transfer to a piece of plastic wrap or parchment paper and use hands to form into a "brick" shape. Set in freezer to chill.
  8. Once ice cream is done churning, break off chunks of your brownie and stir into the ice cream. I used about 3/4 of my brownie.
  9. Transfer ice cream to a freezer-safe container, cover with plastic wrap and freeze until hard - at least 6 hours, preferably overnight. Will keep in the freezer for up to one week, though best when fresh.
  10. Before serving, let thaw on the counter for 10-15 minutes to soften.
*Adapted from my Vegan Chai Ice Cream.
*I'm not going to candy coat it. This is a rich dessert and you only need a little bit to feel satisfied. So no whining about the high calorie count, Rhonda.
Nutrition Information
Serving size: ~1/2 cup Calories: 624 Fat: 45 g Saturated fat: 20 g Carbohydrates: 52 g Sugar: 32 g Sodium: 480 mg Fiber: 5.2 g Protein: 11.6 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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    • Dana Shultz says

      It’s the one bulkier appliance I can justify owning. I just love ice cream that much and dairy-free ice cream at the store is too expensive!

      • Janel says

        I agree store bought dairy free is so pricey! May I ask what Ice Cream Maker you use? I have been researching one to purchase specifically to make dairy free ice cream and sorbet. Thanks in advance :)

    • Dana Shultz says

      Um, YOU ARE. (like seriously everything you post I’m like ‘oh snap, she did it again.’ #truestory)

        • says

          You guys killed it with this ice cream! I rarely make other peoples’ recipes only because I’m always trying to come up with my own and there are only so many hours in the day. (Which I hate – sometimes I want to take a year off of blogging and spend it making everything on my pinboards.) But I just had to give this a go, and I’m so glad I did – I’m OBSESSED. This is such a kick-ass recipe, Dana. The mint flavor is perfect with the richness of the ice cream. It’s so easy to make. And those raw brownies are just perfect – little pockets of gooey chocolate love. I’ve never had a vegan ice cream that is this rich and creamy – I applaud you!

          I didn’t have peppermint extract but I did have a lot of mint, so I doubled the amount, and I used a technique I learned from a pastry chef where you blanch and shock the mint, then blend it in at the end. It makes the ice cream a pretty pastel green. Also, I may have added a bit of extra cashew and my mixture was very thick, so I thinned it with a bit of homemade almond milk. I didn’t have walnuts, but pecans worked perfectly well. OMG, I could live off of that brownie mixture.

          Thank you SO MUCH for this recipe! I’m having a vegan over this weekend for a cocktail party and am thrilled to have such a heavenly dessert to offer (if I can stop myself from eating it all first). Thank you!!!

          • Dana Shultz says

            Ah, thanks Alanna! Thanks so much for sharing your modifications and fancy techniques! So helpful. I totally get what you’re saying about not having time to make other people’s recipes. I suffer from that, too! But I SO want to make your black sesame and milk chocolate ice cream. SUH genius. Have fun with YO vegan friend! Hope she likes the ice cream as much as you have. Hugs!

          • says

            It was a huge hit with the vegan and non-vegans alike! I’d love to see you veganize that black sesame ice cream – I’m sure it would be killer. The sesame paste adds a lot of richness and body, so I’m guessing it would work well. And I’ve seen coconut milk chocolate! I’m hoping to try more variations of your ice cream base, too (like your chai ice cream ‘wiches, yummmm!)

          • Dana Shultz says

            I’d love to veganize that one, too! Great call with the richness of the sesame paste. Smart lady! I’m seriously going to have to do that this summer. It looked too good not to! Hugs.

  1. says

    I’ve alwaaaays loved mint chocolate chip ice cream [but not a fan of mint in non-dessert food]. Double points if it was mint cookies + cream. Triple points if it had brownies. So, you win! I’ve never added coconut oil to my coconut milk ice creams. Do you find it helps keep it from crystallizing as much? I recently used a bit of arrowroot starch and vodka to keep it creamier and softer and it helped immensely!

    • Dana Shultz says

      Yeah, it just makes it super creamy and rich like real ice cream. Not necessary, but totally worth it. Coconut oil also has an amazing effect in raw cheesecakes :D Adding vodka and arrowroot are fabulous additions to dairy-free ice creams! You’re so smart, friend. ;D

  2. says

    Oh my god, I love brownie mint ice cream! And if you switch out the cane sugar for something else (maybe honey? though it’s not vegan), this would totally be the most decadent Paleo ice cream in the whole world. Thank you for sharing!

  3. says

    When I posted my coconut chai recipe I have a picture just like yours in the ice cream maker. Now I feel really special that I did something like you :) this looks AMAZING! The raw brownie though. Perfect.

  4. Camille says

    Hi Dana!

    Omg thank you for posting this recipe. Brownies and mint ice cream for the win!

    I’m thinking of getting an ice cream maker. What ice cream maker brand do you recommend?


  5. says

    Where do you begin? Where do I begin! You’re incredible. This ice cream looks incredible. Every time you post about ice cream it just further convinces me that I absolutely need to invest in an ice cream maker. (which kind do you use, by the way?)
    Oh and mint chip is my favorite flavor. Needless to say, I’m in love with this.

    • Dana Shultz says

      Thanks Abbie! Great question. Check the comments above where I posted the link. Make this ice cream, OK?! And then let me know what you think ;D Cheers!

  6. says

    I need a large bowl of this immediately! Or maybe even in an ice cream sandwich with a couple super-chocolate cookies. PERFECT.

  7. says

    OMG!!! That’s not something I even say but this ice cream put those words in my mouth! It looks insanely good! It has to happen this summer!

  8. says

    It’s still chilly up here in the Pacific Northwest and I just can’t seem to get into the ice cream making mode yet! But as soon as July hits, I’ll have this on my ‘to make’ list! Love those date brownies in the mix. Delicious and pinned!

    • Dana Shultz says

      Ah, the Pacific Northwest! Miss it so much. We used to live in Portland. Just wait a little bit more and the sun will be out! Oregon summers are the best :D

  9. Naomi says

    Ok so seriously!? I am not a big commenter but I cannot believe that every day I come on here and you have the most amazing delicious recipes over and over! I just had to say something! THANK YOU for all the unbelievable recipes and ideas! All my friends think Im a baking genius but I just keep sending them here and telling them its not me its you!

    • Dana Shultz says

      What a kind thing to say! Thanks for taking the time to comment, Naomi. That seriously made my day. So glad you enjoy the recipes and are sharing them with your friends. Hope you enjoy this ice cream! Cheers!

  10. Vv says

    OMG! I’m gonna die with this, I’m a die hard mint-choc fan. I must make this! which ice cream maker brand do you guys recommend?

  11. says

    I love this 1150bazillion percent, Dana! I have yet to make coconut milk ice cream but I’ve been seeing it a bit recently and can’t wait to try this recipe out. Thanks for converting me (just in time for the hot weather)!

  12. says

    Brilliant idea! Mint chic-chip always was my favourite ice-cream flavour (almost to the point of being irritating because I’d ALWAYS end up choosing it, even if there were hundreds of other amazing flavours available. But then I guess I never regretted it either:P) I’m pretty sure a chocolate BROWNIE version would tempt me off the usual beaten track though:D

    • Dana Shultz says

      haha, do it! Now that I know ice cream this good is possible AT HOME, I couldn’t do without one!

    • says

      I came to here to ask the same question! I’m craving this ice cream so bad but unfortunately don’t have an ice cream maker. Please say there is a way!

      • Dana Shultz says

        It won’t be as creamy but it is possible! Just put the “batter” in a freezer safe container and freeze. Then once every hour for about 5-6 hours, take it out and give it a stir/whisk to aerate. Alternatively, you could freeze it into little bites like this! Hope that helps.

  13. Jessica says

    This recipe is absolutely amazing. The ice cream is soo creamy, honestly way better than any store bought vegan ice cream. I used both the fresh mint and the peppermint extract which resulted in a super duper minty flavor. My husband loved this recipe but said it did taste a bit like tooth paste so next time I would leave out the extract and taste test until I found the right balance.

    • Dana Shultz says

      haha, yeah, if you don’t use quality mint extract or if you use too much, it can turn out that way!

  14. Erin says

    Can’t wait to try this recipe I love Mint, however it says to use both 1/4 cup cane sugar and
    1/4 cup agave nectar or maple syrup (or honey if not vegan). Can you substitute the cane sugar. I am really trying to not use any kind of cane sugar in anything I make. Thank you and looking forward to trying a lot of these goodies!

  15. Jane says

    This tastes SOOOO good! I’m only having one problem, and it happens every time I use cashews as a vegan alternative to cream. My ice cream has a grainy texture, like I can still feel the cashews. What am I doing wrong? It doesn’t look creamy and smooth the way it looks in your pictures. Any troubleshooting tips? LOVE the taste of the ice cream though and so happy to have found a viable vegan option!

    • Dana Shultz says

      It might be your blender. You want the “batter” when blended to be EXTREMELY smooth. If you’re using a Ninja, that might be the problem. Next time, add a bit more liquid and blend on high for as long as it takes. Otherwise, it might just be your blender!

  16. Amalia says

    Hello !
    I have to say this looks AMAZING !! I can’t wait to try it it !
    But I kind of have a hard time digesting cashews and coconut milk in large quantities, and even more together …. I wanted to know if I could use skinned almonds instead of the cashews ?? I guess I would have to let them soak a bit more ? And how much coconut milk can I replace and still get a good texture ?
    Thank you for your help ;)

  17. Eve-Marie says

    This is an incredible recipe, thank you so much! I followed it exactly except used only 1/4 tsp of “mint extract” (contains peppermint oil and spearmint oil). It is the richest, creamiest ice cream I have ever made (and I used to use heavy cream in my pre-vegan days!) So delicious with the brownie chunks! I can’t wait to share it… or better yet maybe I should hide it in the bottom drawer of the freezer ;)

  18. Bec says

    Just made this! Delicious! Instead of the brownie though I threw some fudge that I had made that was a little too rich in the blender and made fudge choc chips…. So good!

  19. Danielle says

    This recipe looks delicious! I was wondering if I can use the chocolate no churn recipe and replace the cocoa Etc with mint?… If that’s a possibility how would I incorporate the mint leaves?

  20. Miguel says

    I made this and it was gyad dang fantastical. The fake brownie date chunks are so badass! My whole family makes fake brownie date balls as snacks every week, and they’re pretty much what keeps us sane. Thank you for your culinary skills and wisdom

  21. Sara badawi says

    If you use raw Cacao instead of cocoa then it would be totally raw brownies (with added antioxidants at that!) :)

  22. says

    what is the function of putting so much cashews in there, would it not be as firm and rich if used only fullfat coconut milk ? you def have the most beautiful vegan icecream out there. I would love a technical explanation on why using cashews instead of just full fat coconuts? :)

  23. L says

    Could you use a food processor (which I have) instead of an ice cream maker? It only means putting the ice cream in the freezer and stirring it occassionally, and then you can add in the rest as written. Have you tried the recipe or has anyone tried the recipe this way? Perhaps I should be the first! Thank you for the idea, sounds yummy!

  24. Marta says

    Dear Dana, I just bought an ice cream maker and I really can’t wait to make this recipe but… could you please clarify what “1 14-ounce can full fat coconut milk” mean, as for the quantity? Did you mean 1 ounce and 1/4? I usually cook in grams so I am not so accustomed to this way of measuring… Thank you in advance!

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