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

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.

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 creams 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, which was 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.

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!

Ice Cream Maker Tips

I've made dairy-free sugar-free ice creams in a Cuisinart Ice Cream Maker, a Breville compressor model, and even the Ninja Creami.

For traditional ice cream makers, chilling the mixture first helps it freeze faster and produces a thicker, creamier texture.

Homemade dairy-free ice cream is delicious served right after churning as a soft serve. If you prefer a firmer texture, freeze it for a few hours, then let it sit out at room temperature for about 10–15 minutes before scooping.

This handy anti-freeze ice cream scoop works well for scooping ice cream that's firmer.

Recipe Notes

• Milk: This Homemade Coconut Milk is a great homemade option, but be sure to strain the milk. Other milk will work as well as coconut milk, but for alternative milk, coconut and almond are among the better choices as they have more fat content and which will make a creamier end product.
• Sweeteners: I typically use a half-and-half combination of powdered 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 teaspoon) You could also use 1 teaspoon liquid stevia (here's a homemade version). I always find that combining alternative sweeteners results in the best flavor. You can also use honey or maple syrup, but use about 25% less for those due to them being more sweet than sugar.
• Chocolate Chips: These Homemade Chocolate / Carob Chips, Homemade Mint Chocolate / Carob Chips, or sugar-free store-bought chocolate chips will all work well.
• Thickener: You probably won't need this if you use a quality, full-fat coconut milk. Glucomannan could work as well, but I haven't tried it yet and you might need to use a different amount.
• Creaminess Ingredient Alternatives: 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.

More Great Dairy-Free Ice Cream Recipes

Here are some more dairy-free ice cream treats to try:

• Chocolate Avocado Ice Cream
• Easy Dairy-Free Sugar-Free Chocolate Ice Cream
• Mocha Chip Ice Cream

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 3 votes

Print Pin Rate

Servings: 1.5 quarts approximately

Calories: 324kcal

Author: Adrienne

Ingredients

• 4 cups coconut milk
• 1 cup low-carb sweetener (powdered is best)
• 1 teaspoon vanilla
• 3/4 teaspoon peppermint extract
• 1/4 teaspoon salt
• 1 tablespoon arrowroot (optional thickener; use gelatin for non-vegan)
• 1-3 tablespoons MCT oil (optional – for creaminess. See Notes)
• 1 teaspoon dried parsley flakes (optional; for coloring)
• 3/4 cup chocolate chips (add more or less, to taste – use mint chocolate chips for a double-mint treat)

Instructions

• Place all ingredients (except chips) in blender.
• 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!

Notes

• • Milk: Other dairy-free milks can work as well, but oat and hemp will be the creamiest. Regular milk works for a non dairy-free option.
  • Sweeteners: I used a half and half combination of powdered 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 teaspoon). You could also use 1 teaspoon liquid stevia. I always find that combining alternative sweeteners results in the best flavor. You can also use honey or maple syrup for AIP.
  • Thickener: You probably will be fine not using a thickener as long as you use the MCT oil. Otherwise, it is recommended, but not necessary Use arrowroot for a vegan option. Glucomannan could work as well, but the amount would have to be adjusted and I haven't tried it.
  • Creaminess Ingredient Alternatives: Other oils will work as well but don't use an oil with a heavy flavor, such as regular olive oil.

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

Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.

What is YOUR favorite ice cream flavor?