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Creamy Vegan Mint Brownie Ice Cream

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 makerYes! 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:

Creamy
Smooth
Cold
Minty
Perfectly sweet
Velvety
Studded with raw brownie bites
Chocolaty
Luscious
& 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

Print
Waffle cones filled with homemade Creamy Vegan Mint Brownie Ice Cream
4.86 from 14 votes

Creamy Vegan Mint Brownie Ice Cream

10-ingredient vegan GF mint ice cream with brownie chunks!
Author: Minimalist Baker
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? No

Ingredients

US Customary - Metric

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)

Instructions

  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 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.

Notes

*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 Per Serving (1 of 6)

  • Calories: 624
  • Fat: 45g
  • Saturated fat: 20g
  • Sodium: 480mg
  • Carbohydrates: 52g
  • Fiber: 5.2g
  • Sugar: 32g
  • Protein: 11.6g
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133 Comments 10 ingredients or less, Dairy-Free, Egg-Free, Gluten Free, No Bake, Soy-Free, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for DarylDaryl says

    December 2, 2019 at 12:19 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 2, 2019 at 12:38 pm

      Whoop! Thanks for sharing, Daryl!

      Reply
  2. Avatar for MichelleMichelle says

    November 9, 2019 at 5:24 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 11, 2019 at 12:27 pm

      Oh good question, I’m thinking 1 quart should be sufficient!

      Reply
  3. Avatar for ShaunaShauna says

    September 17, 2019 at 3:55 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 18, 2019 at 8:12 am

      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!

      Reply
  4. Avatar for LaurenLauren says

    August 21, 2019 at 7:55 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 22, 2019 at 11:06 am

      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.

      Reply
  5. Avatar for MichaelMichael says

    August 3, 2019 at 8:12 am

    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…

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 5, 2019 at 3:23 pm

      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.

      Reply
  6. Avatar for BeckyBecky says

    July 11, 2019 at 4:15 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 12, 2019 at 1:13 pm

      That’s a great question! No, parchment paper would also work well!

      Reply
  7. Avatar for EthnieEthnie says

    December 4, 2018 at 7:10 am

    Hi, I was wondering if I could omit completely the cane sugar or should I sub maple syrup in for it? Thanks:)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 5, 2018 at 10:11 am

      I’d recommend maple syrup over omitting but let us know if you experiment with the recipe!

      Reply
      • Avatar for EthneEthne says

        December 15, 2018 at 10:51 am

        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!

        Reply
  8. Avatar for Tory RedwayTory Redway says

    September 18, 2018 at 8:56 am

    Are the Nutrition Per Serving totals for all 6 servings?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 18, 2018 at 9:03 am

      No, the nutritional facts are based on one serving!

      Reply
      • Avatar for Tory RedwayTory Redway says

        September 18, 2018 at 5:41 pm

        So one single serving is over 600 calories? Just checking because that seems extremely high.

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          September 20, 2018 at 9:12 am

          This is a rich dessert and you only need a little bit to feel satisfied!

          Reply
  9. Avatar for MarjanMarjan says

    September 1, 2018 at 2:50 am

    I made this and LOVE IT. I added some cardamom and it brings out the mint flavour some more, thank you! :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 1, 2018 at 7:49 am

      Yay! Glad to hear it, Marjan!

      Reply
  10. Avatar for Loïs EigenraamLoïs Eigenraam says

    July 3, 2018 at 1:40 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 3, 2018 at 3:07 pm

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

      Reply
  11. Avatar for RachealRacheal says

    June 29, 2018 at 6:32 pm

    How much ice cream does this recipe make? :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 30, 2018 at 8:15 am

      Hi Racheal! ~6 servings!

      Reply
  12. Avatar for KimKim says

    January 12, 2018 at 8:45 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 12, 2018 at 7:04 pm

      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!

      Reply
  13. Avatar for DanaDana says

    January 2, 2018 at 11:29 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 3, 2018 at 7:38 pm

      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!

      Reply
  14. Avatar for Lauren McElwainLauren McElwain says

    August 3, 2017 at 3:52 am

    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!

    Reply
  15. Avatar for NinaNina says

    July 17, 2017 at 7:44 am

    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!

    Reply
  16. Avatar for KalsiKalsi says

    July 15, 2017 at 12:59 am

    1 14-ounce can full-fat coconut milk??
    Is it 1 1/4 or 114?
    How much in ml

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 15, 2017 at 11:11 am

      Hi, One 14 ounce can (414ml)!

      Reply
  17. Avatar for Brooks EmersonBrooks Emerson says

    May 21, 2017 at 7:09 am

    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!

    Reply
  18. Avatar for Stacy BroadwellStacy Broadwell says

    December 21, 2016 at 1:41 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 21, 2016 at 3:12 pm

      Yes! Omit the oil next time.

      Reply
  19. Avatar for MikiMiki says

    October 19, 2016 at 10:59 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 20, 2016 at 2:54 am

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

      Reply
  20. Avatar for ToddTodd says

    October 1, 2016 at 7:29 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 3, 2016 at 1:19 pm

      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!

      Reply
  21. Avatar for BrookBrook says

    August 16, 2016 at 5:27 pm

    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!

    Reply
  22. Avatar for BrookBrook says

    August 15, 2016 at 6:52 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 16, 2016 at 4:54 pm

      I think so, yes!

      Reply
      • Avatar for BrookBrook says

        August 16, 2016 at 5:29 pm

        Thank you! It turned out really good, and my little brother who hates nuts loves it. Its a great alternative to eating conventional ice cream and I would make it again.

        Reply
  23. Avatar for NatalieNatalie says

    August 9, 2016 at 8:01 am

    What ice cream maker do you have?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 9, 2016 at 10:43 am

      Find it here!

      Reply
      • Avatar for NatalieNatalie says

        August 9, 2016 at 11:56 am

        Thanks

        Reply
  24. Avatar for AnnAnn says

    April 29, 2016 at 7:43 pm

    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!

    Reply
  25. Avatar for LotteLotte says

    April 29, 2016 at 10:59 am

    What does the size T for coconut oil represent?

    Reply
  26. Avatar for RebeccaRebecca says

    April 21, 2016 at 11:25 am

    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!!

    Reply
  27. Avatar for Lauren Gaskill | Making Life SweetLauren Gaskill | Making Life Sweet says

    March 1, 2016 at 11:28 am

    This … is happiness. LOVE this recipe so much!

    Reply
  28. Avatar for IndiaIndia says

    December 31, 2015 at 2:06 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 1, 2016 at 3:32 pm

      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!

      Reply
  29. Avatar for AzureAzure says

    December 8, 2015 at 11:22 am

    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.

    Reply
  30. Avatar for MartaMarta says

    July 5, 2015 at 5:15 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 6, 2015 at 8:44 pm

      It’s one 14-ounce can, which I believe is 425 ml.

      Reply
      • Avatar for martamarta says

        July 7, 2015 at 2:47 am

        Thank you so much!

        Reply
  31. Avatar for McKenziMcKenzi says

    June 10, 2015 at 1:38 pm

    Do you think you could you use date nectar and date sugar to replace the cane sugar and agave?

    Reply
  32. Avatar for LL says

    June 2, 2015 at 1:59 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 6, 2015 at 5:29 pm

      I think that would work! If you give it a try, let me know!

      Reply
  33. Avatar for fannar bjorgvinssonfannar bjorgvinsson says

    May 8, 2015 at 1:31 pm

    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? :)

    Reply
  34. Avatar for Sara badawiSara badawi says

    April 6, 2015 at 6:04 pm

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

    Reply
  35. Avatar for MiguelMiguel says

    March 15, 2015 at 12:04 pm

    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

    Reply
  36. Avatar for ValerieValerie says

    January 29, 2015 at 1:46 pm

    Can we make the ice cream with a blender? I don’t have an ice cream maker :(

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 30, 2015 at 10:20 pm

      You can, it just won’t be as creamy and thick.

      Reply
  37. Avatar for DanielleDanielle says

    December 14, 2014 at 6:01 pm

    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?

    Reply
  38. Avatar for BecBec says

    November 10, 2014 at 2:32 am

    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!

    Reply
  39. Avatar for KimKim says

    September 24, 2014 at 10:53 am

    Is there any way to make this without cashews (i.e. substitutions)?

    Reply
  40. Avatar for Eve-MarieEve-Marie says

    August 21, 2014 at 7:42 pm

    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 ;)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 22, 2014 at 11:41 am

      Yay! So glad you enjoyed it, Eve-Marie! Beautiful name, btw!

      Reply
  41. Avatar for AmaliaAmalia says

    August 12, 2014 at 11:04 pm

    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 ;)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 13, 2014 at 11:52 am

      That could work! It’ll yield a different result, but should still taste good. Let me know how it goes!

      Reply
      • Avatar for AmaliaAmalia says

        August 13, 2014 at 2:13 pm

        Thank you !! I’ll be sure to tell you !

        Reply
  42. Avatar for La Cuisine dLa Cuisine d'Helene says

    August 11, 2014 at 5:59 pm

    This looks crazy good!

    Reply
  43. Avatar for JaneJane says

    July 31, 2014 at 9:11 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 1, 2014 at 11:39 am

      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!

      Reply
      • Avatar for JaneJane says

        August 2, 2014 at 10:03 am

        Okay, I will give that a try! Thank you!

        Reply
  44. Avatar for ErinErin says

    July 10, 2014 at 3:07 pm

    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!

    Reply
  45. Avatar for Ami@NaiveCookCooksAmi@NaiveCookCooks says

    July 10, 2014 at 2:35 pm

    Gosh these look so so delicious and that vegan brownie recipe! Killer!!

    Reply
  46. Avatar for JessicaJessica says

    June 17, 2014 at 11:17 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 17, 2014 at 3:07 pm

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

      Reply
  47. Avatar for KristinaKristina says

    June 8, 2014 at 11:03 am

    This ice cream looks absolutely divine!

    Reply
  48. Avatar for Rachel NordgrenRachel Nordgren says

    June 5, 2014 at 2:59 pm

    I’m swooning, Dana. Absolutely SWOONING.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 5, 2014 at 3:57 pm

      haha, thanks Rachel!

      Reply
  49. Avatar for KiaraKiara says

    June 3, 2014 at 11:46 pm

    Is there a way to use this recipe with out an ice cream maker???

    Reply
    • Avatar for KateKate says

      June 5, 2014 at 4:22 pm

      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!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        June 5, 2014 at 4:50 pm

        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.

        Reply
  50. Avatar for Tracy | Pale YellowTracy | Pale Yellow says

    May 31, 2014 at 1:27 pm

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

    Reply
  51. Avatar for Annie @MaebellsAnnie @Maebells says

    May 30, 2014 at 11:15 am

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

    Reply
  52. Avatar for Jessica (bakecetera)Jessica (bakecetera) says

    May 30, 2014 at 6:24 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 30, 2014 at 3:38 pm

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

      Reply
  53. Avatar for Samina | The Cupcake ConfessionSamina | The Cupcake Confession says

    May 30, 2014 at 4:25 am

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

    Reply
  54. Avatar for ShonalikaShonalika says

    May 30, 2014 at 12:51 am

    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

    Reply
  55. Avatar for Courtney @ The Fig TreeCourtney @ The Fig Tree says

    May 29, 2014 at 11:22 pm

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 30, 2014 at 3:38 pm

      haha, I know! That’s why you have to bury them in the ice cream ;D

      Reply
  56. Avatar for AlaAla says

    May 29, 2014 at 11:00 pm

    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)!

    Reply
  57. Avatar for VvVv says

    May 29, 2014 at 9:32 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 30, 2014 at 3:41 pm

      This one!

      Reply
  58. Avatar for NaomiNaomi says

    May 29, 2014 at 8:59 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 30, 2014 at 3:39 pm

      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!

      Reply
  59. Avatar for Traci | VanillaAndBeanTraci | VanillaAndBean says

    May 29, 2014 at 8:26 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 29, 2014 at 8:46 pm

      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

      Reply
  60. Avatar for EmmaEmma says

    May 29, 2014 at 4:51 pm

    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!

    Reply
  61. Avatar for EileenEileen says

    May 29, 2014 at 2:12 pm

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

    Reply
  62. Avatar for Amanda @ Once Upon a RecipeAmanda @ Once Upon a Recipe says

    May 29, 2014 at 1:46 pm

    I am swooning so hard right now.

    Reply
  63. Avatar for Abbie @ Needs SaltAbbie @ Needs Salt says

    May 29, 2014 at 10:56 am

    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.
    Pinning!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 29, 2014 at 11:30 am

      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!

      Reply
  64. Avatar for CamilleCamille says

    May 29, 2014 at 10:32 am

    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?

    Best,
    Camille

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 29, 2014 at 10:46 am

      Of course! I use this one and love it! Good luck!

      Reply
      • Avatar for SarynSaryn says

        May 29, 2014 at 5:41 pm

        That’s a link to a blender, not an ice cream maker!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          May 29, 2014 at 7:01 pm

          Sorry about that! Someone else asked what blender I use today. The link should be fixed!

          Reply
  65. Avatar for Leigha @ MinougirlLeigha @ Minougirl says

    May 29, 2014 at 10:27 am

    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.

    Reply
  66. Avatar for lindsaylindsay says

    May 29, 2014 at 10:11 am

    yummm! must try this :)

    Reply
  67. Avatar for Matt RobinsonMatt Robinson says

    May 29, 2014 at 9:25 am

    Mint ice cream, brownie chunks…heaven. Love all of your pics!!

    Reply
  68. Avatar for Kate @Almond Butter BingeKate @Almond Butter Binge says

    May 29, 2014 at 8:48 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 29, 2014 at 10:49 am

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

      Reply
  69. Avatar for AshleyAshley says

    May 29, 2014 at 8:14 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 29, 2014 at 10:49 am

      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

      Reply
  70. Avatar for AlannaAlanna says

    May 29, 2014 at 8:09 am

    You’re a goddess.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 29, 2014 at 10:49 am

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

      Reply
      • Avatar for AlannaAlanna says

        May 29, 2014 at 11:42 am

        The feeling is very mutual!

        Reply
        • Avatar for AlannaAlanna says

          June 6, 2014 at 12:28 pm

          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!!!

          Reply
          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            June 6, 2014 at 7:42 pm

            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!

          • Avatar for AlannaAlanna says

            June 12, 2014 at 1:25 pm

            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

            June 13, 2014 at 2:15 pm

            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.

  71. Avatar for MillieMillie says

    May 29, 2014 at 7:58 am

    Wow this looks amazing!! I love the look of the raw brownie chunks too!!

    Reply
  72. Avatar for AbigailAbigail says

    May 29, 2014 at 6:23 am

    There is nothing better in the summer than fresh mint ice cream!

    Reply
  73. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    May 29, 2014 at 5:48 am

    All ice cream should have brownies in it. It just makes sense!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 29, 2014 at 10:50 am

      AMEN. (i like the way you think ;D

      Reply
  74. Avatar for Maryea {happy healthy mama}Maryea {happy healthy mama} says

    May 29, 2014 at 5:35 am

    This definitely makes me wish I had an ice cream maker!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 29, 2014 at 10:50 am

      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!

      Reply
      • Avatar for JanelJanel says

        June 8, 2015 at 9:33 am

        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 :)

        Reply
        • Avatar for RainaRaina says

          August 21, 2016 at 4:53 pm

          Yes, please share your preferred ice cream maker. Thank you.

          Reply

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