This No Churn Vegan Mint Chocolate Chip Ice Cream is the perfect St. Patrick's Day dessert. It's rich and creamy yet still dairy-free, vegan, and gluten-free. And it's made with no bananas!
Celebrate St. Patrick's day with this delicious mint green ice cream!
While the modern holiday is largely secular, we can both honor this great saint and participate in the celebration of the Irish.
St. Patrick was credited with bringing Christianity to Ireland, establishing many schools and monasteries, and is the patron saint of Ireland.
Although blue was the color traditionally associated with St. Patrick, green is now commonly connected with the day. So, let's make something green!
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Why I love this Vegan Mint Chip Ice Cream
- Dietary needs - this ice cream is completely plant-based, gluten-free, dairy-free, oil-free, and refined sugar-free
- No bananas - if you're looking for a mint chip ice cream using bananas, try this mint chip soft serve instead! But rest assured that this ice cream is banana-free!
- Hidden veggies - you can definitely make this ice cream without veggies, but a serving of spinach creates that beautiful green color you expect from mint ice cream. You can't taste it and it adds some extra nutrients
Ingredient Notes & Substitutions
- Non-Dairy Milk: any non-dairy milk will work. Coconut milk might add a coconut flavor, so I recommend oat, almond, or soy milk
- Cashew or Almond Butter: use cashew or almond butter since they are neutral-tasting and won't add extra flavors like peanut butter would. You can also use coconut cream
- Spinach: the spinach is optional, but adds a beautiful green color
- Mint: fresh mint creates a lovely flavor for the ice cream - if you can't find any fresh mint you can use extra mint extract
- Maple Syrup: you can sub date syrup, though that would affect the color
- Applesauce: applesauce just adds a little extra bulk to the ice cream
- Mint Extract: you can find mint extract in the baking aisle where you would find vanilla. It is very concentrated so be careful if you decide to adjust the taste
- Salt
- Unsweetened Chocolate: I recommend using 100% unsweetened chocolate which you can find in the baking aisle. For a sweeter option use Enjoy Life or Pascha chocolate - both are certified GF and allergen-free
How to make No Churn Mint Chocolate Chip Ice Cream
Step 1. Add the non-dairy milk, nut butter, spinach, mint, maple syrup, applesauce, mint extract, and salt to a blender. Blend until smooth.
Step 2. Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.
Step 3. Stir in the chocolate chips. Then freeze for an additional 2-3 hours, or overnight.
Step 4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra chocolate and enjoy!
FAQ & Expert Tips
I love making my own nut butters because I can always have some on hand.
Find instructions for making your own almond butter and cashew butter here on the blog!
No! The mint flavor is predominant so you won't notice there's spinach
If you have a blender or food processor, that is ideal.
If not, you can still make the ice cream - just omit the spinach and finely chop the mint so that it mixes in well.
Yes! My no-churn vegan vanilla ice cream is totally date sweetened and it's one of my most popular recipes!
You will need a blender if you choose the date-sweetened option. Simply replace the maple syrup with 6 pitted medjool dates. Bend until smooth - this may take a bit longer than the maple syrup version. And the proceed with the recipe as written.
You can sub the nut butter for 1 cup of coconut cream. Or you can use a seed butter like sunflower seed butter.
Both of these subs may change the flavor slightly so I don't recommend subbing unless you have a nut allergy.
This ice cream IS scoopable, just like regular ice cream. But it will be pretty solid if you take it out of the freezer and try to scoop immediately.
To get the perfect consistency, thaw for 5-10 minutes at room temperature. You'll know it's the perfect consistency when the edges of the container start to get melty.
Store this ice cream in the freezer.
You can store it in the container you made it in. Be sure to add some type of lid or plastic wrap to avoid the ice cream picking up any other flavors in your freezer.
I typically transfer the ice cream to a freezer safe zip top bag, which keeps it sealed and saves space.
Recipe Prayer
Thank you God for the saints and their beautiful influence on our lives. St. Patrick, pray for us!
More no-churn vegan ice cream
If you're an ice cream fan like me, you'll love my other no-churn recipes:
Tried this recipe?
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📖 Recipe
Vegan Mint Chocolate Chip Ice Cream (No Churn, No Bananas)
Equipment
Ingredients
- 1 ½ Cup Non-Dairy Milk
- 1 Cup Cashew or Almond Butter OR 1 Cup Full Fat Coconut Milk
- 1 Cup Loosely Packed Spinach optional
- ¾ Cup Loosely Packed Mint
- ¼ Cup Maple Syrup
- ¼ Cup Applesauce
- ¼ Teaspoon Mint Extract
- Pinch Salt
- 2 Ounces 100% Unsweetened Chocolate chopped (about ½ cup)
Instructions
- Add the non-dairy milk, nut butter, spinach, mint, maple syrup, applesauce, mint extract, and salt to a blender. Blend until smooth.
- Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.
- Stir in the chocolate chips. Then freeze for an additional 2-3 hours, or overnight.
- When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra chocolate and enjoy!
Nutrition
Nutrition information is an estimate.
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