New this month
Get the Allrecipes magazine

Mint-Chip Coconut Milk Ice Cream


"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."
Added to shopping list. Go to shopping list.


3 h 10 m servings 269 cals
Original recipe yields 8 servings (4 cups)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Chill all the ingredients prior to preparing to quicken the freezing process.
  2. Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
  3. 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; 22 g fat; 19.4 g carbohydrates; 2.3 g protein; < 1 mg cholesterol; 12 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 4
Most helpful
Most positive
Least positive

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 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...

Delicious! Easy to make and is ready in about 20 minutes in my gelato maker. Thank you for the recipe.

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!