Mint Chocolate Chip Ice Cream (Vegan, No Churn!)

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Vegan mint chocolate ice cream being scooped with an ice cream scoop

Sometimes we have BOLD ideas that sound amazing but do not work out. And other times, they turn out better than we ever imagined (that’s this one!). Meet creamy, addictively delicious mint chocolate chip ice cream made without an ice cream maker!

It’s everything you know and love about classic mint chip ice cream (sweet, minty perfection), but made vegan, maple-sweetened, and with just 8 simple ingredients! Enjoy it soft serve style from the food processor or blender or freeze for a quick, healthier dessert whenever the craving strikes. Let’s get our mint chip on, friends!

Fresh mint, coconut milk, cashew butter, maple syrup, peppermint extract, vanilla extract, matcha powder, and chocolate chips

How to Make No-Churn Mint Chocolate Chip Ice Cream

This dairy-free delight starts with coconut milk and cashew butter for a creamy texture, plus fresh mint and peppermint extract for that classic “mint chip” taste. We naturally sweeten with maple syrup and add matcha (optional) for color!

Coconut milk, fresh mint, matcha powder, and cashew butter in a blender

We throw it all together in a blender to create a luscious green base with big St. Patrick’s Day vibes!

Next, we freeze the mixture in an ice cube tray for at least 6 hours. (Note that it will keep for up to two days if you want to do that step ahead of time!)

Blended mint chocolate soft serve ingredients being poured into an ice cube tray

Then once frozen, we transfer the creamy, minty cubes to a food processor (or blender) and give it a whirl! This technique of blending, freezing, then food processing is what gives us creamy ice cream with no ice cream maker required!

Food processor with creamy dairy-free mint chocolate chip soft serve in it

Lastly, we pulse in chocolate chips (obviously) and it’s ready to dig in! We love enjoying this ice cream in “soft serve” form (fresh from the food processor), but it’s also delicious refrozen and scooped later!

A close up on a scoop of mint chocolate ice cream

We hope you LOVE this vegan mint chocolate chip ice cream! It’s:

& SO delicious!

Top it with Chocolate Magic Shell or Coconut Whipped Cream for an extra decadent treat!

More Homemade Ice Cream Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Vegan mint chocolate chip ice cream garnished with chocolate shavings and fresh mint

Mint Chocolate Chip Ice Cream (Vegan, No Churn!)

Creamy mint chocolate chip ice cream made without an ice cream maker! A delicious, dairy-free dessert with fresh mint, peppermint extract, and matcha. Just 8 ingredients required!
Author Minimalist Baker
Scoops of vegan mint chocolate chip ice cream in a pan
4.70 from 10 votes
Prep Time 6 hours 20 minutes
Total Time 6 hours 20 minutes
Servings 6 (~1/2-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1-2 Weeks
Does it keep? In the freezer



  • 1 (13.5-oz.) can full-fat coconut milk (use a smooth, creamy brand // we used Field Day)
  • 2 Tbsp cashew butter
  • 10-12 fresh mint leaves
  • 1/4 tsp peppermint extract
  • 1/4 cup maple syrup
  • 1 ½ tsp vanilla extract
  • 1/4-1/2 tsp matcha powder (optional // for green color)
  • 1 pinch sea salt (optional)


  • 2-6 Tbsp unsweetened almond milk (or other dairy-free milk)
  • 1/3 – 1/2 cup semi-sweet chocolate chips (ensure vegan/dairy-free as needed // we used Enjoy Life)


  • ICE CUBES: At least 6 hours before you wish to enjoy the soft serve, prepare the coconut milk ice cubes.
  • For the ice cubes, place the coconut milk, cashew butter, mint leaves, peppermint extract, maple syrup, vanilla, matcha (if using), and salt (if using) into a high-speed blender and blend until smooth with no remaining pieces of mint leaves — about 1 minute. Transfer the mixture to an ice cube tray — it should make ~14-16 standard-size ice cubes. Freeze for at least 6 hours.
  • SOFT SERVE: To a food processor (our preferred method) or high-speed blender, add all of the coconut milk ice cubes, along with 2 Tbsp (30 ml) of almond milk. Pulse or blend until all of the ice cubes have completely broken down and you have a thick, smooth consistency. You may need to stop and stir a few times to get it moving, or add more almond milk 1 Tbsp (15 ml) at a time until it mixes more easily. If using a blender, use the blender’s tamper, pressing down to help it mix.
  • Once you have reached a semi-smooth consistency, add in the chocolate chips (starting with the lesser amount and adding more to taste) and pulse/mix until they have evenly dispersed but are still in small, distinct pieces. Enjoy immediately!
  • If storing for later, place in an airtight container and freeze. Once refrozen, the texture will be firm, scoopable, and creamy but will be much more dense/icy than the fresh soft serve.



*Nutrition information is a rough estimate calculated with the lesser amounts where ranges are provided and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 half-cup serving Calories: 252 Carbohydrates: 20.1 g Protein: 2.7 g Fat: 18.3 g Saturated Fat: 13.6 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 22 mg Potassium: 159 mg Fiber: 1 g Sugar: 15.5 g Vitamin A: 4.5 IU Vitamin C: 0 mg Calcium: 43 mg Iron: 1.6 mg

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My Rating:

  1. Luan says

    If nut butter is just processed nuts and possibly a bit of salt, could this be made with raw cashews? If so, how much would you use? 3tbsp? 1/4 cup?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Luan, you could try using 1/4 cup of soaked cashews instead of the cashew butter!

  2. Kiawna says

    Of course!! If possible, I definitely think you should make this a series with some other variations/flavors using the same method. So many people are looking for vegan + no churn ice creams, and I think you hit the jackpot! Thanks again. :)

  3. Kiawna says

    Okay, I have been a MB fan for years now, but this…..THIS! Whoever developed this recipe is a magic worker! Mint Chip ice cream has been my absolute favorite since I was a little girl and now having lived in Europe for a few years, it has been impossible to find–I have had to be content with stuffing my face with it during my short visits back to the US! I have tried other natural recipes to try and satisfy my craving, but all had substitutes that just didn’t capture its essence. Until now!! I literally just finished way more of this than I am willing to admit. It truly made all my taste buds sing…it tastes so much like the real thing. Thank you thank you thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww!! You just made our day! Thank you so much for the wonderful review, Kiawna! We’re so thrilled this recipe is everything you were hoping for. xoxo

  4. Johanna says

    I think I’m giving this a go with no extract and use the mint I have overrunning my back yard! I’ll update once I make it :)

  5. Diana Potyok says

    I’m excited to try this! I love chocolate mint ice cream and this coconut milk recipe with fresh mint and maple syrup sounds amasing!! Im just wondering if this recipe is made using the whole can of coconut milk or just the thick cream? Often recipes only require the thick cream so I usually pour off the liquid and use it later for a smoothie. It doesn’t specify whether to use just the thick cream or the whole can with the liquid? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sophie, A food-grade essential oil should work. You’ll likely only need a drop or two. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Hope. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  6. Diana says

    OMG this is delicious. BUT I needed to make it way in advance so couldn’t serve it soft. When I took it out of the freezer it was WAY to solid to be scooped out–I had to chop it with a butcher knife : / So what did I do wrong I wonder. I didn’t sub anything. Any ideas??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diana! Sorry to hear this was difficult to scoop. What brand of coconut milk did you use? And did you let it thaw before trying to scoop?

      • Diana says

        I used Cha’s. But no I didn’t thaw it! I didn’t realize I had to!! Should I have put it in the fridge for a few hours?–How do you recommend thawing it?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Diana, Setting it out at room temperature for ~15 minutes will help it soften. Hope that helps!

  7. Erin says

    This recipe is spot on! Such a wonderful flavor. I substituted coconut cream for the full-fat coconut milk

  8. Sydney says

    Super refreshing treat! I’m not a mint-in-desserts-fan but liked this very much. I chose to sweeten mine with date syrup and used cocoa nibs instead of chocolate chips!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! Thanks so much for the great review, Sydney! So glad you enjoyed this recipe!

      • Janine says

        I was curious so I tried to churn it. Here’s how it worked out if you’re interested. It was fine to eat right after being churned in the ice cream maker. After that it had two states frozen and melted. It never again turned into a self-serve. Previously I had made the pumpkin ice cream and accidentally left it in the refrigerator where it turned into and remained a yummy soft serve for days. Despite the mint attempt melting, it was delicious, I should’ve made some kind of milkshake out of it.
        Oh and I use almond milk to make it lighter. I added more mint and extract.

  9. Jennie says

    This is such a game changer for me! Mint chocolate is my favorite ice cream, but I’m lactose intolerant.

    I actually really love coconut ice cream, too, but I refuse to have it in the house because I’ll simply eat it all.

    With this, I was able to make the ice cubes, grab four of them and make myself a portion-appropriate dessert on the fly! I really hope to build on this method with more flavors because it’s amazing.

  10. Stayc says

    Excellent ! It’s hard to find vegan ice cream without so many gums, fillers, and additives. This is the real deal! I used maca powder for the green and sunflower butter instead of almond butter

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe! Thank you for the lovely review and for sharing your modifications! xo

  11. April says

    Hi! I haven’t made this yet- but it’s definitely on my list!! I’ve made so many of your desserts and they are always wonderful.

    As I read the comments I noticed a few people asking about replacing cashew butter & I wondered if coconut oil might work in its place? I would think Refined oil wouldn’t add more coconut flavor… I’m curious!

    Thank you for all of your wonderful recipes 🙌🏼☺️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoy our recipes, April! We think that could work. Thank you for sharing!

  12. MerryMary says

    I made this tonight and my entire family raved!
    1. I doubled the recipe. It doubles easily but you’ll need to give your food processor a wee bit more time to get the cubes worked down.
    2. I didn’t have peppermint extract so I used the peppermint oil I had on hand. If you do this, start with just a drop or two and go from there.
    3. The instruction to eat immediately is right! This melts quickly – have your bowls ready and waiting by the food processor!
    4. This did not taste at all of coconut or cashew butter. The mint flavor knocks that right out.
    5. It *looks* slightly gritty but it is insanely smooth and creamy.

    This recipe is fantastic! Adding this to our regular dessert rotation. :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the wonderful review and for sharing your modifications, Mary. So glad you enjoyed!

  13. K says

    Hi MB team! I’m just wondering — what’s the difference between full fat coconut milk and coconut cream in recipes like this? Can they be swapped pretty seamlessly? Thanks for the recipe, can’t wait to make it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi K! Full fat coconut milk still has a bit of coconut water compared to coconut cream, so our guess would be that it freezes a little more “icey” and “hard” which helps the final result stay firmer longer.. but coconut cream would probably work well! Let us know how it goes!

  14. Erin says

    I used the Vitamix and did the soft serve method: I liked the consistency and that it chopped up the chips more than keeping them whole. I felt like the flavors were off. It was too coconuty and the mint flavor didn’t blend in well like I thought. Would make again but definitely want to find a better flavor balance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! Sorry to hear you didn’t enjoy the flavor of this, Erin. Did you happen to make any modifications to the ingredients? We found that the fresh mint and peppermint extract were both essential for the right flavor. Let us know if we can help trouble shoot!

  15. Vicki says

    Delicious! My husband is not a fan of mint ice cream but he enjoyed this version. I like that the flavor came from real mint, not artificial stuff. I used small cubes for freezing so the processing was quick. I just might make up a couple more batches and store the frozen cubes in a freezer bag so they are ready to go on the blender for a spur-of-the-moment dessert. Thank you for sharing the recipe! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your experience, Vicki, so glad you enjoyed!

  16. Michelle says

    Soooo delicious!!! Some of the best ice cream I’ve ever had! I made some subs with what I had on hand: subbed the mint leaves and peppermint extract for drops of peppermint essential oil and used 2T water instead of almond milk to food process the ice cubes and used almond butter instead of cashew butter. 10/10!!! Will definitely be making regularly! Be patient with the food processor before adding more liquid…2T water was enough for it to get going and then it just took patience for the food processor to do it’s thing. Turned out nice and creamy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad to hear you enjoyed it so much! Thank you for sharing your experience, Michelle! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jaimee, for dairy-free, we find coconut milk/cream is key for creating a creamy vs. icy texture. The next best option would be a thick homemade cashew milk/cream. Or, check out banana ice cream! Hope that helps!

  17. Michele says

    Love mint ice cream — haven’t found a vegan brand that sounds this good!! Is the purpose of the nut butter to add fat for creaminess? What happens if it is omitted? Also wondering if you or your readers have tried fruit-based sweeteners—looking for a less -pronounced sweetened than maple but that still works for ice cream

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michele, it does add extra creaminess, but it would be fine to omit the cashew butter in a pinch! Date syrup might work here, but we find maple adds a nice flavor. Hope that helps!

  18. Lisa M says

    I would love to try this. I have everything but the fresh mint on hand: do you think I could add extra mint extract instead?

  19. Emily says

    Hi there! Everyone has been asking about sunflower butter instead of cashew butter but my question is: tahini? I don’t know where I would find cashew butter (although if there’s a recipe I wouldn’t mind to make it myself) but I already have tahini in my kitchen…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, we haven’t tested it with tahini, but we think it could work. You can make cashew butter – here‘s our recipe. Hope you love it!

  20. Rosanne Kilcullen says

    Hi, this looks delicious! Just wondering, can the cashew butter be substituted with another nut butter or sunflower seed butter?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Roseanne! We aren’t positive if it would work flavor-wise with sunflower seed butter, but it could! We wouldn’t recommended trying more flavorful nut butters like almond or peanut, though. Let us know how it goes if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol! We haven’t tried it so we aren’t sure… but it should work if you put the blended mixture into the ice cream maker (following manufacturer instructions) and stir in the chocolate chips. Let us know how it goes if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa! We haven’t tried it but it’s possible that sunflower seed butter could work, though it may add a bit of extra flavor. Let us know how it goes if you give it a try!

  21. Ines Kallmeyer says

    Hi, I have always liked mint chip ice cream but I have a question – does it taste like coconut mint chocolate chip since you’re using coconut milk? When I’ve bought other coconut milk ice creams in the store, you can always taste the coconut regardless of what other flavors were added to make the ice cream. Thanks for your help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ines! It depends on how sensitive you are to the taste of coconut, but we think this is much less coconutty than storebought versions. It’s subtle! Let us know what you think if you give it a try!

  22. Liz says

    I have a question regarding ingredient swaps. I have a nut allergy, but would love to try this recipe because Mint Chip ice cream is my favorite! If I use sunbutter instead of cashew butter do you think it’ll change the taste a lot? Never having had cashew butter, I don’t know how it affects the flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz! We haven’t tried that but we think it could work, cashew butter has a very neutral taste but sunflower butter shouldn’t add too much extra flavor. Let us know how it goes if you give it a try!