Dairy Free Mint Chocolate Chip Ice Cream is your ultimate guide to crafting a refreshingly cool and incredibly decadent frozen treat right in your own kitchen. This recipe is perfect for anyone craving classic mint chip flavor without the dairy, offering a simple yet satisfying way to enjoy a beloved dessert.
Key Ingredients for Dairy Free Mint Chocolate Chip Ice Cream
- 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight in the refrigerator
- 1/2 cup granulated sugar (or a dairy-free sweetener like maple syrup or agave, adjust to taste)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract (adjust to your preferred intensity)
- 1/4 teaspoon salt
- 1/4 cup dairy-free chocolate chips or chopped dairy-free chocolate bar
How to Make Dairy Free Mint Chocolate Chip Ice Cream
Whipping up this Dairy Free Mint Chocolate Chip Ice Cream is delightfully simple, promising a rich, creamy texture and intense minty-chocolatey flavor that rivals store-bought versions. With just a few common pantry staples and minimal effort, you’ll have a luscious dessert ready in under 30 minutes of active prep time, plus freezing. The key to its success lies in the chilled coconut milk and the perfect balance of mint and chocolate.
Step-by-Step Instructions
- Prepare the Coconut Milk: Open the chilled cans of full-fat coconut milk without shaking them. Carefully scoop out the thick cream from the top of each can, leaving behind the watery liquid. Discard the watery liquid or save it for smoothies. You should have about 1.5 to 2 cups of coconut cream.
- Combine Wet Ingredients: In a medium bowl, whisk together the scooped coconut cream, granulated sugar (or your chosen sweetener), vanilla extract, peppermint extract, and salt until the sugar is fully dissolved and the mixture is smooth. Taste and adjust sweetness or peppermint extract if desired.
- Add Chocolate: Gently fold in the dairy-free chocolate chips or chopped chocolate.
- Churn the Ice Cream: Pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes, or until the ice cream has a soft-serve consistency.
- Freeze for Firmness: Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or wax paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm enough to scoop. This step is crucial for achieving the perfect ice cream texture.
Why You’ll Love This Dairy Free Mint Chocolate Chip Ice Cream
Get ready to fall head over heels for this Dairy Free Mint Chocolate Chip Ice Cream, a delightful departure from dairy-laden versions that lacks none of the creamy satisfaction you crave. Its star quality is that intensely refreshing mint flavor, perfectly punctuated by satisfying pockets of rich, dairy-free chocolate, reminiscent of your favorite childhood scoop. Beyond its sublime taste, making this at home is incredibly cost-effective compared to expensive store-bought dairy-free options, putting premium frozen indulgence well within your reach, especially when you consider the quality of ingredients you’re using.
Imagine the joy of scooping into a perfectly smooth, vibrantly green (or natural beige, depending on your preference!) ice cream studded with generous chocolate chunks. It’s a far cry from many less flavorful or icy dairy-free alternatives you might have tried. So go ahead, treat yourself and your loved ones to this homemade masterpiece – you won’t regret it!
Storing and Reheating Tips
To store your Dairy Free Mint Chocolate Chip Ice Cream, ensure it’s kept in an airtight, freezer-safe container. This prevents freezer burn and maintains its delicious texture. A piece of parchment paper or wax paper pressed directly onto the surface of the ice cream before sealing the lid is highly recommended for optimal results. Properly stored, this dairy-free ice cream can stay fresh and enjoyable for up to 2 weeks in the freezer.
While “reheating” isn’t applicable to ice cream in the traditional sense, you’ll want to allow it to soften slightly at room temperature for about 5-10 minutes before scooping. This makes it easier to serve and enhances its creamy texture. If you’ve frozen it for longer than two weeks, you might notice a slight change in texture, but it will still be perfectly edible. For best quality, enjoy within the recommended timeframe.
Final Thoughts
This Dairy Free Mint Chocolate Chip Ice Cream is a testament to how delicious and satisfying dairy-free desserts can be. Encourage everyone to give this recipe a try for a wonderfully refreshing and guilt-free treat that will undoubtedly become a new favorite.
Dairy Free Mint Chocolate Chip Ice Cream
Ingredients
Equipment
Method
- Open the chilled cans of full-fat coconut milk without shaking them. Carefully scoop out the thick cream from the top of each can, leaving behind the watery liquid. Discard the watery liquid or save it for smoothies. You should have about 1.5 to 2 cups of coconut cream.2 cans full-fat coconut milk
- In a medium bowl, whisk together the scooped coconut cream, granulated sugar (or your chosen sweetener), vanilla extract, peppermint extract, and salt until the sugar is fully dissolved and the mixture is smooth. Taste and adjust sweetness or peppermint extract if desired.2 cans full-fat coconut milk, 1/2 cup granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon peppermint extract, 1/4 teaspoon salt
- Gently fold in the dairy-free chocolate chips or chopped chocolate.1/4 cup dairy-free chocolate chips or chopped dairy-free chocolate bar
- Pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes, or until the ice cream has a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or wax paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm enough to scoop. This step is crucial for achieving the perfect ice cream texture.