Mint-Chip Coconut Milk Ice Cream

Rating: 4.86 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Dairy-free! I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet. The result is amazingly rich and creamy, and not too sweet.

By ¡Kate!

Gallery

Recipe Summary

prep:
10 mins
additional:
3 hrs
total:
3 hrs 10 mins
Servings:
8
Yield:
4 cups
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Chill all the ingredients prior to preparing to quicken the freezing process.

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  • Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.

  • Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

Nutrition Facts

Per Serving:
269 calories; protein 2.3g; carbohydrates 19.4g; fat 22g; cholesterol 0.5mg; sodium 12mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Aya The Neko (TechnoRa1nSh1ne)
Rating: 5 stars
09/10/2016
The taste is overall good. However, what I would suggest is that after taking the coconut milk cans out of the fridge after being chilled overnight, I would use just the solid creamy part of the milk and disgard the liquid it got separated from. It would just make the ice cream more creamier, but that's just my opinion. Also, I just used semi sweet chocolate chips instead of the dark chocolate bar and it still turns out good. One change can be made, but it's still a good and simple recipe on it's own =D Read More
Helpful
(4)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Aya The Neko (TechnoRa1nSh1ne)
Rating: 5 stars
09/10/2016
The taste is overall good. However, what I would suggest is that after taking the coconut milk cans out of the fridge after being chilled overnight, I would use just the solid creamy part of the milk and disgard the liquid it got separated from. It would just make the ice cream more creamier, but that's just my opinion. Also, I just used semi sweet chocolate chips instead of the dark chocolate bar and it still turns out good. One change can be made, but it's still a good and simple recipe on it's own =D Read More
Helpful
(4)
cbsb4
Rating: 5 stars
06/18/2017
I made this recipe exactly as is and it was great. My son has milk allergies and I have tried many other recipes for non-dairy ice cream but this was by far the best tasting and easiest to make! The whole family loved it! I will definitely be making it again. Read More
Helpful
(2)
Buckwheat Queen
Allstar
Rating: 5 stars
04/07/2016
Delicious! Easy to make and is ready in about 20 minutes in my gelato maker. Thank you for the recipe. Read More
Helpful
(1)
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donna
Rating: 5 stars
07/09/2017
I did not have agave so I used brown rice syrup. I also added a can of pitted dark cherries. This is a great recipe!! Thank you! Read More
Helpful
(1)
pancakes#1
Rating: 4 stars
07/12/2020
This was delicious! But I recommend eating it as soon as it is done in the ice cream maker so it is nice and creamy Read More
Nymph
Rating: 5 stars
05/19/2020
I did as another reviewer suggested and refrigerated the coconut milk and used only the cream on top. Then I used some evaporated coconut milk to get the amount up to 24 oz. I used powdered sugar no agave and chocolate powder. Then when serving added coconut on top was very good and creamy I did t have a ice cream maker so I froze it blended it and the served. Read More
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