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A glass with several scoops of vegan no churn mint chocolate chip ice cream, garnished with a sprig of mint.

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

Print Recipe
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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Freezing Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6
Calories 353
Author Elizabeth

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

Calories: 353kcal | Carbohydrates: 26g | Protein: 9g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 97mg | Potassium: 409mg | Fiber: 3g | Sugar: 9g | Vitamin A: 711IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 4mg