Vegan Mint Chip Ice Cream
One of my favorite ice cream flavors growing up was mint chip, or peppermint bon bon as the type my parents bought was labeled. It was always so refreshing and cooling in the summer thanks to the mint, and it is such a heavenly combination! I had to make a plant based version when I went vegan, and luckily that wasn’t too hard to do. Making dairy free ice creams is actually pretty easy, and they are really delicious. The one I am sharing with you today combines avocado and coconut for the most luscious silky base. I use fresh mint as well as extract so it is incredibly refreshing. The chocolate chips I use are vegan as well, and can be found in the baking aisle of Fresh and Natural Foods. The next time you are craving ice cream, give this a try!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Combine all ingredients but the chocolate chips in a blender and blend until smooth.
- Pour into an ice cream maker and process according to directions, then stir in the chips.
- Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt. Pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
Rate this Recipe
- Allergen Friendly
- Heart Healthy