Creamy Vegan Mint Brownie Ice Cream

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Grabbing a scoop of homemade Vegan Mint Brownie Ice Cream

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 leaves for making homemade vegan mint ice cream

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.

Using a wooden spoon to stir together ingredients for Creamy Vegan Mint Ice Cream

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.

Batch of our Creamy Vegan Mint Ice Cream recipe chilling in an ice cream maker

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).

Food processor with 3 simple ingredients for brownie dough
Vegan Mint Ice Cream with chunks of brownie pieces in an ice cream maker

Yes! 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!).

Baking pan with a batch of our Vegan Mint Brownie Ice Cream recipe
Using an ice cream scooper to grab a scoop of Creamy Vegan Mint Ice Cream

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

Perfectly sweet
Studded with raw brownie bites
& 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.

Scoops of Creamy Vegan Mint Brownie Ice Cream in waffle cones

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!

Holding up a waffle cone filled with scoops of Mint Brownie Ice Cream

Creamy Vegan Mint Brownie Ice Cream

10-ingredient vegan GF mint ice cream with brownie chunks!
Author Minimalist Baker
Waffle cones filled with homemade Creamy Vegan Mint Brownie Ice Cream
4.84 from 24 votes
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? No


For the Ice Cream

  • 1/2 cup fresh mint (divided)
  • 1 1/2 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 Tbsp coconut oil (melted)
  • 1 tps vanilla extract (optional)

For the Raw Brownie

  • 1 cup packed dates (pitted // if your 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)


  • 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.
  • 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.)
  • Add remaining ingredients, including DRAINED cashews and remaining 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.
  • 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).
  • 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.
  • 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).
  • Transfer to a piece of plastic wrap or parchment paper and use hands to form into a “brick” shape. Set in freezer to chill.
  • 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.
  • 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.
  • Before serving, let thaw on the counter for 10-15 minutes to soften.


*Adapted from my Vegan Chai Ice Cream.
*Prep time does not include chilling/soaking.
*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 is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 526 Carbohydrates: 52 g Protein: 8.9 g Fat: 35.2 g Saturated Fat: 15.4 g Polyunsaturated Fat: 9.4 g Monounsaturated Fat: 7.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 19 mg Potassium: 614 mg Fiber: 5.8 g Sugar: 37.7 g Vitamin A: 171 IU Vitamin C: 2.9 mg Calcium: 61.5 mg Iron: 3.8 mg

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My Rating:

  1. Julia says

    I like your content and you’re often the most reliable resource for the recipes I’m looking for!

    This recipe wasn’t my favourite. Good mintiness though the brownie was too crumbly to stay in chunks through the ice cream. The 2 or3 (?) recipes to refer back and forth to made this hard to follow and prep for.

    More challenging though, is that the advertising overkill on your site make viewing and using your recipes unpleasant, and sometimes impossible.

    The last thing we want to do while I’m trying to measure, think and bake…is watch, hear or have to exit out of an ad.

    While we’re focused on making the perfect dessert, we aren’t interested in signing up for a new cell plan, visiting Arby’s (ever) or booking a trip to Disney.

    Might you consider your site visitors’ needs and desires and their user experience to rethink your revenue strategies? The pop-ups, videos, and banner ads are especially disruptive for the 80% of users who are viewing recipes on mobile devices.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia, We’re so glad you enjoy our content! Thank you for the feedback and we apologize for any inconvenience. We always try to optimize for user experience, while also having ads to keep the content free.

  2. Rosanna Thorne says

    Can’t wait to make it, unfortunately I can’t easily get hold of peppermint extract so am probably just going to add as many mint leaves form my garden as possible and just blend all the ingredients together with a pinch of salt, (only changes I am going to make to this) but looked good and hope it works I was so exited when I saw this recipe since me and my mum have coeliac disease and miss mint choc chip ice cream so much, (therefore I will also swap out the brownie for chocolate) it was always out favourite, but we are also dairy free and it is impossible for an ice-cream shop to cater for both allergies. For me this serves as a great base to experiment with other flavours, and I find the process so fun that I never want it to end! Thank you for creating such a good recipe, sorry that I am putting my own little spin on it l, but it can be really difficult to get a hold of some of the ingredients especially in large quantities, but again thank you for making this recipe!

  3. Jazmyne says

    LOVE, LOVE, LOVE this recipe! It is so insanely creamy you won’t believe it is DF. I am not DF, but sometimes I like this recipe better than dairy mint chip!
    I made a few modifications to this recipe, and I sell it at the Farmers’ Market. Customers love it!

    Thank you for providing such great recipes! I hope you will keep adding more ice cream recipes in the future. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your customers enjoy it, Jazmyne. Thank you for sharing your experience! xo

  4. Jenny says

    This turned out really good! I am allergic to coconut so I used almond milk and avocado oil instead of the coconut milk and coconut oil. So yummy. Thank you for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well! Thank you for the lovely review and for sharing your modifications, Jenny! xo

  5. Caroline says

    I got an ice cream maker a week ago, and this was the first recipe I made with it. Simply amazing. The cool, minty ness pairs beautifully with that coconut, and the texture is lovely and smooth. The raw brownie, I made double of – one to eat and one for the ice cream! Studded with brownie is 100 times better than studded with chocolate chips. I’m never going back. No one in my family guessed it was healthy! Thank you so, so much!

    Love from Australia,

  6. Cristel says

    I made this with carob chips instead of brownie – A bit of laziness but I also wanted something low oxalate to replace the chocolate.
    Also I didn’t have the ice cream maker so I put the mix in an ice cube tray and I blend some as I go!
    Still, delicious and creamy! Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad to hear it turned out well! Love that ice cube tray hack. Thanks for sharing, Cristel.

  7. Devon says

    I made this as written and with oat milk subbed for the coconut which is 100% the way I will keep making it (SO good!). I love coconut as much as the next person but get tired of all vegan desserts having that as a flavour as well as the main (mint etc). I was a bit worried it wouldn’t be creamy enough but it is still super creamy and thick from all those cashews. I actually found the cashew and coconut sickly rich so going for another milk was perfect :)

  8. Nancy says

    Just wondering about the nutrition info fir this brownie mint ice cream. Where did 480 mg of sodium come from?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nancy, Hmm, that’s a great question! It’s incorrect. We will get it updated.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pallavi, Hmm, that’s tricky! The closest subs would be either more coconut milk or perhaps macadamia nuts, but we find they have trouble getting as smooth.

  9. Helena says

    I had a brain fart while making this and added the dates to the blender and blended it in with the rest of the ice cream ingredients. I was soooo upset with myself but it actually turned out great! I still made the brownie on the side and it’s all pretty freakin delicious. The ice cream is suuuuper thick. I’d like to try this again without the mistake but either way, a great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it still turned out well! Thanks for sharing your experience, Helena!

  10. Katie says

    Can you make this without an ice cream maker?? I’m so excited about this, I may have to buy one if I have to

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, 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! Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that’s tricky! The closest subs would be either more coconut milk or perhaps macadamia nuts, but we find they have trouble getting as smooth.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but other readers have mentioned doing so with success. The texture may be slightly more icy versus creamy.

  11. Shelby says

    I found the boiling of the coconut milk to make the mixture super thick, which was a problem when I put it in the ice cream maker – it didnt really “ice cream”, because it was too thick to churn in the maker :/. Next time, I will only boil part of the milk with the mint leaves, and add extra fresh mint, probably a full cup.

  12. Maria says

    Lots to love with this recipe! I made omitting sugar (I never use) oil and peppermint extract. I put mint leaves in blender step only and added 1/4 chopped avocado on another reader’s suggestion for added color and creaminess. The raw brownie is the bomb and used pistachios instead because pistachio mint combo spoke to me. I made without ice cream maker because I was out of salt. Worked wonderfully, stirred a few times while it was setting and put in a rectangular dish. Once done set it on counter to warm enough to cut into square portions and popped them in a freezer bag. Now I have easy snack access! Thanks for yet another winner and raw brownies wow!

  13. 😊 says

    Hi. I have been planning on making this for a while but my family doesn’t eat sugar or maple syrup. Do you think this would work with dates?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, the sugar is pretty key here for texture- it helps prevent crystallization. Dates might work, but just know it probably won’t be as creamy. Let us know if you do some experimenting!

  14. Meg says

    I have made a few of your ice cream recipes, Dana, and this is my fav so far!! I was low on mint, as I’m at the end of the growing season, so I added 1/2 cup avocado for the color and some more healthy fats. It was DIVINE!! 💚🤎💚

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Meg! Love the add-in too! Thanks so much for the lovely review!

  15. Kyler says

    Hi, I don’t have any walnuts, so I was wondering if I could substitute regular brownies and refrigerate them before adding them to the ice cream? I love all your vegan ice cream recipes, and I am really looking forward to this one.

  16. Daryl says

    I was far too lazy to make the brownies so I simply made this into mint chip. I love mint chip — it was one of my favorites when I could eat cow dairy — and this is the second time that I’ve tried to make it. I can’t remember where I got the first recipe, but it just used coconut milk and no nuts, so the texture was on the icey side. I know that it’s winter, but there’s something about eating ice cream when it’s cold that makes it extra decadent. I’ve made two ice creams from this site so far, and it has become my go-to when looking for recipes. More please!

  17. Michelle says

    Good Morning, first off I would like to say that every recipe of yours that I have tried I love! I am wondering about your ice cream recipes. I have a Cuisinart ice cream maker that I got about a year ago as a gift and have never tried it but now seeing your ice cream makes me want to :) My question is I am looking online to buy a container for the ice cream once it is made. How big do I need for the majority of your recipes? 1 Quart or 1.5 Quart or bigger? Thanks in advance for your answer.

  18. Shauna says

    Can this still be made without an ice cream maker? If so, would I follow the directions from your coconut vanilla ice cream recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shauna, 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! Let us know if you give it a try!

  19. Lauren says

    Hi! I made this the other day but it ended up being gritty and not that enjoyable :( could it be I didn’t soak the cashews long enough? I soaked them for at least 6 hours.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, it sounds like maybe your blender might not be powerful enough or they needed additional blending? That should have been plenty of time for soaking.

  20. Michael says

    I’ve been trying all sorts of vegan ice cream recipes lately, especially to make chocolate chip mint varieties and this recipe was very interesting to me because the texture, I find, is the closest to that correct ‘creamy’ texture and it seems to freeze the right way too. The only problem is that the cashew texture and flavour (to a lesser degree) is a bit too pronounced; like I really do feel like I am eating mint flavoured cashew powder… which isn’t bad per se, just… odd.
    I’d be curious to try this with less cashews, likes half as much, but then I wonder why this recipe has as much cashews as it does.

    Banana based ice creams don’t do well with the mint flavour I find, and other bases freeze with ice crystals to the point where they aren’t really cream. I’ve tried heating the coconut milk with the sweetener but that actually made the fat separation problem much worse and the result was a white grainy mess… not sure why…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! We actually have it on our list to do some vegan ice cream testing that doesn’t rely as heavily on cashews. Stay tuned! In the meantime, this is definitely our favorite recipe.

  21. Becky says

    Wondering if the plastic wrap is a crucial step in the final freezing? I’m trying to reduce the amount of plastic I use. Thanks!

      • Ethne says

        hi, so I did try it with maple syrup, using only maple syrup and no cane sugar (subbing more maple syrup for the sugar), and I wanted to let you know that it worked! It was delicious and I finished it off within a couple days:) Definitely a make again recipe!

  22. Loïs Eigenraam says

    Hey, I’m dying to try this recipe, but I can’t have cashews. Can the cashews be replaced with something else?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We haven’t tried making it without the cashews and can’t say for sure, but if you experiment with it, report back!

  23. Kim says

    If I use store bought cashew milk (or almond milk) instead of soaking the cashews, do you know how much I should use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim! We don’t recommend doing that as the recipe requires the soaked cashews an important ingredients, and not cashew milk. Hope this helps!

  24. Dana says

    Not a huge fan of coconut over here. I know, I’m crazy! But anyway, could I use silken tofu to add thickness? Or a mix of silken tofu/almond milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dana! Hmm I am not sure it would work and can’t say for sure as we have not tested it, but if you give it a try, report back on how it goes!

  25. Lauren McElwain says

    Out of this world. Best vegan Ice cream of all time. I always half the agave and sugar (I use coconut sugar) because I don’t like it too sweet as it’s so rich. I find that’s the ideal sweeteners for me.
    You guys have to try this!

  26. Nina says

    I have been trying to master vegan ice cream and just made this – I must say it’s amazing! I reduced the sweetener and used coconut sugar, infused the mint into the coconut milk for a bit and used my Vitamix to blend it all up. The texture is perfect! So rich and creamy. Easy to make too! Thank you for the recipe!

  27. Brooks Emerson says

    I’m not sure how to submit a picture, but I just made this.

    I did not have peppermint extract and so I increased the fresh mint. I used 50g of it- 25 to steep in the coconut milk and 25 to add later.
    Also, I don’t have an ice cream maker and so I searched online and found a way to do it (no one will like this, but it really, really worked). What you do is put it in the freezer in a bowl and then every 30 minutes for 4 hours, you pull the bowl out of the freezer and stir it. Slowly, but surely over the 4 hours it absolutely becomes ice cream!

  28. Stacy Broadwell says

    Love the flavor of this ice cream! It is the first vegan ice cream I have made. It is very creamy. The only thing I would like to see if I could make it without the coconut oil. The texture the oil added was a bit strange for me. Would it work omitting the oil? I am going to try making your salted caramel recipe today :) Thanks for all the great recipes!

  29. Miki says

    Wow! I have been dreaming of vegan mint ice cream for 5 years now! This looks amazing! The only problem is that i don’t have an ice-cream maker. If I simply allow to freeze after adding all the ingredients, do you think that would work? Or would it Crystallize and become icy?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you give it a vigorous stir every hour that it’s in the freezer that will help lighten it up. Good luck!

  30. Todd says

    is there a way to modify the recipe so I don’t have to use coconut milk? Can I just replace it with more cashew milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried this recipe without coconut milk but I think substituting it with more cashew milk or almond milk might do the trick!

  31. Brook says

    I made this with some small adjustments. I only had 1/3 cup fresh mint and no peppermint oil so I infused the coconut milk with the fresh mint. For the brownies, I found them to be way to crumbly so to counter that, I melted some semi sweet chocolate and coated the top of the brownies with it. It helped keep the mixture together. The ice cream and brownies turned out really good, and I would definitely make this again! Thanks!

  32. Brook says

    Is it okay to use coconut milk with guar gum? Also I don’t have peppermint extract so would doubling the fresh mint work?

  33. Ann says

    I am going to make a Bernie’s yearning ice-cream using this recipe tomorrow, however I will add a teaspoon of spirulina to make the ice-cream minty green and melt chocolate to form a disc for the top. Yummy!

  34. Rebecca says

    Can I make this without the brownie part? Anything you’d change in the recipe to do so? Thanks and can’t wait to try it!!

  35. India says

    Is there any way to make this without an icecream maker? I just can’t afford it at the moment. I was thinking whipping the cream like in your chocolate ice cream recipe but do you think it would work?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I would make the recipe as instructed, only don’t add the brownie pieces. Freeze batter for 2 hours, then remove from freezer every hour or so for about 6 hours, and whip/stir to incorporate air! Add the brownies when it’s thick soft serve consistency. Good luck!

  36. Azure says

    This is the best vegan ice cream I’ve made yet! I wanted to make candy cane ice cream but I didn’t have ant mint leaves on hand so I used about double the amount of peppermint extract and added crushed candy canes. I wanted to dye it green with a few drops of chlorophyll and then I accidentally dropped the entire bottle in my blender… It still turned out really well, it’s just really green. Thank you for sharing! I’ll be using this base to experiment with other flavors.

  37. 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!

  38. 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!

  39. fannar bjorgvinsson 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? :)

  40. Sara badawi says

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

  41. 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

  42. 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?

  43. 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!

  44. 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 ;)

  45. 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 ;)

  46. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  47. 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!

  48. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Kate 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!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  49. Tracy | Pale Yellow says

    Add this to the cake was genius! Both recipes look so good, I need to make them ASAP!

  50. Annie @Maebells says

    Yum!! This looks fantastic! I adore mint ice cream, but the addition of brownie bites just takes this over the top!

  51. Jessica (bakecetera) says

    i maaaay have to go buy an ice cream maker just so i can eat this ice cream!!! it looks sooo good!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  52. Samina | The Cupcake Confession says

    Mint ice cream and raw brownie bites!!!!!???? I feel like my life suddenly has meaning!!!!! This is the healthiest indulgence EVER! I.WANT!

  53. Shonalika 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

  54. Courtney @ The Fig Tree says

    Oh goodness! This ice cream looks incredible. I love mint chocolate ice cream. One problem – if I make the brownies, I’m not sure they’ll last long enough to be put in the ice cream :)

  55. Ala 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)!

  56. 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?

  57. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  58. Traci | VanillaAndBean 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  59. Emma 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!

  60. Eileen says

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

  61. Abbie @ Needs Salt 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  62. 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?


  63. Leigha @ Minougirl 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.

  64. Kate @Almond Butter Binge 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great idea! Yeah, honey would work well in this recipe, as well as agave or maple syrup :D

  65. Ashley 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

        • Alanna 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!!!

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

          • Alanna 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!)

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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 :)