Mint Chocolate Chip Ice Cream (dairy-free with sugar-free option)

Mint Chocolate Chip Ice Cream-that's Dairy and Sugar Free! This dairy-free ice cream is super-easy to make and sooo much cheaper than those $7 per pint brands in the health food store. Dairy-Free ice cream lovers--enjoy!!!

When I was young, ice cream was one of my favorite treats – I was quite the sugaraholic and indulged a little too often. Now that we’ve gone sugar free due to candida, I have turned to homemade ice cream like Chocolate Almond Chip, Mocha Chip, Lemon Poppyseed, and this recipe – Mint Chocolate Chip Ice Cream.

I’ve always loved the flavor of mint and chocolate together.

When I was young, my family lived on the East Coast and one of our favorite things to do was to visit the local Friendly’s Restaurant.   Now, when it came to dessert, I never could make up my mind which flavor of ice cream to get, so invariably I always chose The Sampler — 4 small scoops of ice cream in a dish (so I could agonize over choosing 4 flavors instead of just one :-)!)

Mint Chocolate Chip was always in the mix.

And whenever we bought ice cream at the grocery store, it was almost always Breyer’s Natural Mint Chocolate Chip that we chose.

And believe me, it never lasted very long :-).

Fast forward to my life now with a son who has a life-threatening allergy to dairy and a family that is almost completely off sugar.

Well, were in Chicago recently and we splurged on a pint of dairy-free, no sugar added coconut milk ice cream.

A pint was on sale for “only” $3.59 (the regular price was $6.59!).  Now, I don’t typically pay $3.59 for a pint of anything.

But it sure was good and was a fun breakfast (yes, we ate it for breakfast :-)!) for all of us one morning, but my mind was already thinking about how I could make my own!

(I haven’t figured out the cost per pint, but I can assure you that it is nowhere close to $6.59, or even $3.59 per pint :-)!)

Now you too can make amazing ice cream that is:

  • dairy-free 
  • sugar-free
  • artificial anything free (including no fake green food coloring!)
  • and tastes great!

Ready?  Here goes!  A Homemade Ice Cream Recipe that is dairy free and tastes amazing!

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What flavor of ice cream would you like a healthy remake of?
I’m sure my kids (and I) will enjoy any challenge :-)!

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  1. I love chocolate chip mint ice cream and yours looks delicious. Thank you so much for joining us for the ice cream social. La

  2. If you have the VitaMix, you don’t even need a separate ice cream maker. :-) My sweetener of choice for this ice cream would be a very mild organic honey.

    • I assume you mean that you would use frozen coconut milk cubes, right? We have made lots of frozen fruit based ice cream in our Vitamix. Yum! Thanks for stopping by!

  3. What an interesting flavor combination! I recently bought some coconut milk so that I can begin experimenting with it. Thanks for the inspiration and for sharing on Sweet Indulgences Sunday.

  4. I’ve seen the coconut milk ice cream and have also wondered how it was. I love coconut and ice cream so I can’t imagine I wouldn’t like it! Very impressive that you were able to figure out a way to create such a fun treat for your family!

    • Hi Candy.

      Actually, you don’t even taste the coconut, because of the mint and chips. But a coconut flavored one would be great too! Thanks for stopping by.

  5. I love how healthy this is! And yet it still looks and sounds delicious. Nice job.

    Thanks for stopping by Sweet Tooth Friday!

  6. Any tips on keeping it from freezing solid in the freezer?

    • I am thinking gum or gelatin. I need to work on this. If you end up with a winner please let me know! I haven’t made ice cream in awhile. The company that sells it uses gums. I was trying not to, but that may be the only option.

  7. Dianne Rochenski says:

    Thank you so much for this simple but delicious recipe. I’m an animal rights activist as well as a vegan. I used coconut milk. It came out great. You explained each step wonderfully. I will use this recipe over and over again. I just moved to Upstate, NY from NYC and cannot find any vegan ice cream. It then dawned on me… why don’t you buy an ice cream maker and make it yourself :) thanks to you I have vegan ice cream back in my life.
    Dianne Rochenski

    • Wonderful, Dianne! I was just sharing my ice cream recipe ideas w/ a family from church that has gone dairy free due to cancer diagnosis. Take care and hope to see you around!

  8. If you use liquid stevia do you have to add water to compensate for the cup of sweetener?
    Will So Delicious coconut milk work?

    • I don’t think you would need to add anything in ice cream to compensate, but in baking you would need to. I think any coconut milk would be delicious!!! Enjoy!

      • I’m glad to hear the So Delicious coconut milk would work. I was thinking that it was not high enough in fat like the canned or homemade versions.

        • I think it’ll work. Look at the comments – someone said that it needs agar, I believe, to be more creamy. I still have to take another run at it :).

          • Debbie says:

            Just wondering if you have figured out the recipe yet? I made this last night and it took 3 tries to get it to freeze in my Cuisinart and it NEVER froze up just liquid the whole time?? So I put the container and the liquid all in the freezer and took it out this afternoon and it is finally solid., but ice milk not cream!

  9. Have you tried using homemade date paste to sweeten your icecreams? Might not work with some of the lighter flavours but would be great with chocolate or caramel flavours. Give it a go, it might be a good (and very cheap) solution?

  10. Steven Frith says:

    Thanks for the recipe :) I recently bought a breville smart scoop ice-crean maker because for vegan Ice-cream we pay in Western Australia $13.99 for a Pint! It just got rediculous.. thanks so much for this recipe, it will christen my new ice-cream maker :)

  11. This looks yummy! I’ll have to try it.

    • Vicki Glasbrenner says:

      You do not know what a bad reaction to a sweetener is unless you cannot digest xylitol, as my grandson’s and I CANNOT. Never again!

  12. The parsly didn’t make it very green, so I added 1/2 tsp of spirulina and that did the trick. using 2 T of arrowroot made it a bit creamier the second time around. In the spring, I may try this with actual mint from my garden. I think that would make it green and flavor it in one fell swoop.

  13. I grew up in CT and my parents used to take me and my brothers and sisters to Friendly’s ALL THE TIME!
    Mint Chocolate Chip was always one of my favorites! Thank you, for posting this recipe:)

  14. Hi Adrienne, I sometimes use arrowroot & it always seems to be heated. I notice that you did not mention heating the arrowroot or similar products. Can you say whether it needs to be heated or not. Thanks for any further information you can give.

  15. Just tried this ice cream. VERY dissappointed. Turned into a rock and is more sherbert-like in taste than ice cream. Not creamy at all.