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Home » Recipes » Dairy-free Mint Chocolate Chip Ice Cream (low-carb)

Dairy-free Mint Chocolate Chip Ice Cream (low-carb)

by Adrienne 93 Comments Published June 29, 2011 Updated: Mar 12, 2021

This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
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vegan mint chocolate chip ice cream in glass bowl
vegan mint chocolate chip ice cream in glass bowls

This Dairy-free Mint Chocolate Chip Ice Cream Recipe is the perfect refreshing treat for summer or anytime! Plus it's sugar-free and keto and has a vegan option so it works for almost any special diet.

Dairy-free Mint Chocolate Chip Ice Cream. Vegan, low carb, AIP, paleo, and THM:S!

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 - Vegan Mint Chocolate Chip Ice Cream.

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

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 :-).

Why I Needed to Make this Dairy-free Mint Chocolate Chip Ice Cream

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 vegan mint chocolate chips ice cream that is:

  • dairy-free 
  • sugar-free
  • artificial anything free (including no fake green food coloring!)
  • and tastes great! Regarding the green food coloring, one of the first things we avoided when our family started to go more natural with our diets was artificial food coloring.It really amazes me how "addicited" our modern society seems to be on foods being bright and "fun." Sadly, these colors have been shown to cause issues for people. And with all of the toxins in our environment today, why add something else to the mix?I do enjoy making food fun when I have time, however, and so figuring out ways to add natural food color to dishes has been a favorite thing for me to experiment with in the kitchen. Here are some examples of that.

More Great Recipes using Natural Food Coloring

Check out my posts on:

  • Mint Fudge
  • Fun Fudge
  • Natural Blue Food Coloring

Ice Cream Maker Tips

I used the Cuisinart Ice Cream Maker for this recipe.  It worked fine, but you really have to have the mixture chilled prior to making desserts in this maker.  Otherwise, it will be quite runny (albeit yummy) and will need to be solidified in the freezer if you want it to be scoopable.

Cuisinart Ice Cream Maker

If you decide to freeze it and it gets too hard to scoop, try this handy anti-freeze ice cream scoop.

Anti-Freeze Ice Cream Scoop

Ready?  Here goes!

A Homemade Ice Cream Recipe that is dairy free and tastes amazing!

dairy-free mint chocolate chip ice cream in a glass bowl

Recipe Notes for this Ice Cream

  • Milk: See Easiest Homemade Coconut Milk for a great homemade coconut milk option. Other milks will work as well as coconut milk, but for alternative milks, coconut and almond are among the better choices as they have more fat content and will have the resulting product be more creamy.
  • Sweeteners: I used granulated sweeteners, a half and half combination of xylitol and erythritol.  You can use whatever you like to suit your dietary needs.  Of course, with stevia extract, you will need a lot less (between 1/4 - 1/2 tsp - see How to Use Stevia). You could also use 1 tsp liquid stevia (here’s how to make your own). I always find that combining alternative sweeteners results in the best flavor. You can also use honey or maple syrup for AIP.
    Please note: I know that many "whole foodies" disdain the use of xylitol and erythritol, but we have candida and I have few acceptable options for sweetening. I seem to be having some adverse reactions to stevia and so I am working with what I can :).
  • Chocolate Chips: Here are my Homemade Chocolate / Carob Chips and my Homemade Mint Chocolate / Carob Chips. Here is a great sugar-free store-bought option for chocolate chips.
  • Thickener: You probably will be fine not using a thickener as long as you use MCT oil.  Otherwise, it is recommended, but not necessary Use arrowroot for a vegan option. Glucomannan would work as well, but the amount would have to be adjusted and I haven't tried it.
  • THM: This recipe qualifies as an "S" for those on the Trim Healthy Mama plan as long as you use gelatin if using a thickener.
  • Creaminess Ingredient Alternatives: MCT Oil works great. Other oils will work as well but don't use an oil with a heavy flavor, such as regular olive oil.
  • Topping Idea: For an extra special Mint Chocolatey treat, top with the Chocolate Mint version of this Homemade Chocolate Shell.

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

Make this Vegan Mint Chocolate Chip Ice Cream Recipe at home and skip the ice cream parlor prices! Low Carb with AIP options.
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan, whole30
Keyword: vegan mint chocolate chip ice cream
Servings: 1.5 quarts approx.
Calories: 324kcal

Ingredients

  • 4 cups coconut milk
  • 1 cup low-carb sweetener
  • 1 tsp vanilla
  • 1-3 Tbsp MCT oil (optional - for creaminess. See Notes)
  • 3/4 tsp peppermint extract
  • 1 Tbsp gelatin (optional thickener; use arrowroot for vegan)
  • 1/4 tsp salt
  • 1 tsp dried parsley flakes (optional; for coloring)
  • 3/4 cup chocolate/carob chips (add more or less, to taste - you could use mint chips for a double-mint treat)

Instructions

  • Place all ingredients (except chips) in blender (NOTE: if using gelatin, let it "bloom" in the coconut milk for a few minutes before you add the other ingredients).
  • Blend until smooth (if you do not have a high-powered blender [aka Vitamix] and you are using a granulated sweetener, you may wish to heat the milk and sweetener in a pan until the sweetener is dissolved).
  • Place in ice cream maker and process according to directions.
  • When ice cream is starting to solidify, add chips and allow maker to mix in chips thoroughly.
  • Scoop up and enjoy!

Nutrition

Serving: 1cup | Calories: 324kcal | Carbohydrates: 4g | Protein: 4g | Fat: 34g | Saturated Fat: 31g | Sodium: 119mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 5mg | Net Carbs: 3g
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

What is YOUR favorite ice cream flavor?

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About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

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    Recipe Rating




     

  1. Dawn

    March 6, 2020 at 6:46 pm

    Hi! Breyer's Mint Chocolate Chip is a favorite here too. I'd like to try this. I was wondering what would happen if I used spinach for coloring instead of parsley flakes?

    Reply
    • Adrienne

      March 6, 2020 at 6:52 pm

      I think you could do that! This ice cream uses mint :). https://wholenewmom.com/recipes/vegan-mint-chocolate-ice-cream/

      Reply
  2. Chris

    July 26, 2019 at 7:38 pm

    I found this recipe on Pinterest marketed as being vegan, but it clearly is not as gelatin is an animal byproduct!

    Reply
    • Adrienne

      July 26, 2019 at 7:59 pm

      Hi Chris! Thanks for reading and for commenting. I have vegan alternatives in the recipe. Perhaps you missed that? I try to do that kind of thing with all of my recipes so that no matter what your special diet is (almost) you can have an option. Hope that helps! Let me know. Pinterest doesn't list the alternatives so it's hard to represent that there. Thanks again!

      Reply
  3. Joy

    November 21, 2018 at 10:33 pm

    Gelatin is made by boiling of skin, cartilage, and bones from animals. Please don't call this recipe 'vegan' when it includes animal-based gelatin, even as an option. (If you've ever seen the clear jelly on cooked meat when you take it out of the fridge, yup. That's gelatin.)

    Reply
    • Adrienne

      November 21, 2018 at 10:42 pm

      Hello Joy - thanks for reading. I label my recipes with the dietary options to be of help to my readers so that they can adjust the recipe to their needs rather than have them be limited to only reading vegan blogs. Hope that helps. 🙂

      Reply
  4. Janet Simpson

    September 28, 2018 at 1:36 pm

    5 stars
    Im AIP and want to use honey. How much do I use in place of the Xylitol?

    Reply
    • Adrienne

      October 2, 2018 at 5:04 pm

      Honey is sweeter than sugar so you would need less. 1/2 to 3/4. This post should help: https://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/

      Reply
  5. Michele Miller

    July 31, 2018 at 6:39 am

    5 stars
    Thank you very much !!

    Reply
  6. Sharon

    May 11, 2018 at 3:32 pm

    Thanks for a Great Ice cream recipe. Do you have any other dairy free and egg free recipes that would work for a Keto diet? I am really struggling with going egg free. Thanks for your help

    Reply
    • Adrienne

      May 11, 2018 at 5:05 pm

      Hi there! Welcome, Sharon. Almost my whole site is egg free and it is completely dairy free (or has dairy free options). What type of recipes are you looking for?

      Reply
    • Adrienne

      May 11, 2018 at 5:09 pm

      I also wanted to tell you that I have a new Healthy Living Community on Facebook and we were just talking about putting together a file of an assortment of low carb and dairy free summer treat recipes so if that interests you we'd love to have you!

      Welcome again and hope to see you around again.

      Reply
  7. Jenn P

    April 28, 2017 at 2:50 pm

    Alright, I just added gelatin to my cold liquid and it's all clumps. Now what? I simmered my coconut milk with fresh spearmint and started it cooling before I added the gelatin. Is this still going to work out and make more scoopable ice cream?

    Reply
    • Adrienne

      April 28, 2017 at 9:21 pm

      I don't know. Typically you can bloom gelatin in cold water? Maybe take the gelatin out and make it without? I have been trying adding 3 T MCT oil to the ice cream and it's working out very nice.

      Reply
      • Kathryn

        August 2, 2017 at 1:06 am

        How is the MCT effecting the ice cream? Is it to make it scoop better or some how thicken it, since you mentioned it in reply to a question about thickener?

        Reply
        • Adrienne

          August 2, 2017 at 12:27 pm

          It makes it creamier.

          Reply
  8. Kathleen Boyer

    July 27, 2016 at 10:18 am

    This recipe mint chocolate chip is NOT SUGAR-FREE, as it contains maple syrup or honey..
    .

    Reply
    • Adrienne

      July 27, 2016 at 6:31 pm

      Hello Kathleen. We wrote "sugar free option" so you could choose the sweetener that works for you. Hope that helps.

      Reply
  9. Kristin

    May 3, 2016 at 7:07 pm

    Are you up for a butter pecan challenge???? I am craving some so bad and have no idea how to go about getting that taste!

    Reply
    • Adrienne

      May 3, 2016 at 9:58 pm

      I LOVE Butter Pecan! Will see what I can do!

      Reply
  10. AJ

    August 16, 2015 at 3:19 am

    I made this. The only change I would make next time is using less mint extract. Maybe it depends on what brand extract? I typically use 1/8 teaspoon mint extract so 3/4 teaspoon was way too much. I love mint but it was overpowering. I'll definitely make this again tho!

    Reply
    • Adrienne

      August 16, 2015 at 12:34 pm

      Maybe it does. Glad you liked it otherwise!! I need to make some soon myself!

      Reply
  11. Sandra

    April 16, 2014 at 8:51 am

    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.

    Reply
    • Adrienne

      April 16, 2014 at 4:28 pm

      Hmmm..wonder what went wrong. did you change the recipe at all? It does get hard if it refreezes.

      Reply
  12. Lorna

    March 14, 2014 at 4:02 pm

    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.

    Reply
    • Adrienne

      March 15, 2014 at 2:34 pm

      From what I have read, you don't need to heat it when using it to thicken ice cream. Thanks!

      Reply
  13. Bria

    March 10, 2014 at 9:12 pm

    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:)

    Reply
    • Adrienne

      March 11, 2014 at 9:46 am

      You are so welcome!

      Reply
  14. Rai

    February 9, 2014 at 11:33 pm

    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.

    Reply
    • Adrienne

      February 10, 2014 at 10:07 am

      Nice tip!

      Reply
  15. Eva

    August 5, 2013 at 10:11 am

    This looks yummy! I'll have to try it.

    Reply
    • Vicki Glasbrenner

      October 3, 2013 at 11:14 pm

      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!

      Reply
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