Dairy-free, refined sugar-free paleo mint chocolate chip ice cream made with coconut milk and sweetened with pure maple syrup. Plus an option for adding matcha powder for an antioxidant infusion!

Paleo Mint Chocolate Chip Ice Cream - dairy-free, refined sugar free, made with coconut milk and pure maple syrup | TheRoastedRoot.net #healthy #dessert #recipe #paleo #vegan

Fridaaaay! Day of dessert (+ wine/beer/booze)!

Do you do what I do and attempt to go alcohol and dessert-less (minus daily dark chocolate, of course, and the occasional occasion to sip on wine) during the week and then indulged throughout the weekend?

There may be no rhyme or reason to taking said approach to sweets, but it’s my theory and I’m sticking to it.

At any rate, I do try to manage my desserts the same way I manage my real food: in the healthy-esque fashion without dairy, gluten, or cane sugar.

When I was growing up, my three siblings and I often butted heads when it came to food preferences. Can you imagine being my parents?

Preparing cohesive meals for four fiery, stubborn-as-mules ruffians without hearing complaints? Said situation existed never.

Luckily, we were all easy to please in the dessert department, and all of us agreed upon a mutual love for mint chocolate chip ice cream. So we had it in stock. Always.

Mint chocolate chip ice cream. So diplomatic.

Paleo Mint Chocolate Chip Ice Cream made with coconut milk, avocado, and pure maple syrup for a vegan ice cream recipe

 

 

Way I see it, the mint-chocolate varietal is a something-for-everyone treat.

Cool, sweet, creamy, refreshing, studded with chocolate…truly hits the spot on a hot summer’s day. Should we go ahead and make it dairy-free, cane sugar-free, and eggless (read: paleo and vegan)? Sure thing, my babies!

There’s a secret gem hidden inside this paleo mint chocolate chip ice cream. Spoiler alert: it’s an avocado.

You’re no stranger to the avocado-based dessert. We whipped up No-Bake Vegan Key Lime Tarts AND Vegan Key Lime Ice Cream last summer, and earlier this year, we mowed through Healthy 4-Ingredient Chocolate Mousse…all containing – zat’s right – zee avocado.

Why avocado? The fat helps bind and create a creamy texture without the need for actual cream/dairy, and the avocado flavor is so subtle, it’s it’s easy to mask with the flavor you’re going for. In this case: the mint flavor.

Paleo Mint Chocolate Chip Ice Cream - dairy-free, refined sugar free, made with coconut milk and pure maple syrup | TheRoastedRoot.net #healthy #dessert #recipe #paleo #vegan

Preparing this ice cream (or should I say, n’ice cream?) is about the easiest thing you’ve done in weeks. Simply toss all of the ingredients (except for the chocolate chips) into a blender, blend until completely smooth, and pour into your ice cream maker.

Once the ice cream begins to thicken, you can pour in your chocolate chips (this ensures the mix in well, and don’t all sink to the bottom of the ice cream maker). Once the ice cream has finished churning, you can serve it straight from the maker for a soft serve consistency, or freeze it for a few hours if you’re going for a true ice cream consistency.

If you don’t own an ice cream maker, you can skip it and pour the ice cream base into a freezer-safe container. Freeze for 5 to 8 hours (until solid), then thaw for 5 to 8 minutes before scooping and serving. If you’re able to stir the ice cream every 1 to 2 hours, that will help the ice cream freeze evenly and turn out creamy.

Paleo Mint Chocolate Chip Ice Cream made with coconut milk, avocado, and pure maple syrup for a vegan ice cream recipe

To add matcha powder or not to add matcha powder? For some extra antioxidants and a smidge of green tea flavor, you can 1 teaspoon to 1 tablespoon of matcha powder. If this will be your first go with matcha powder, I suggest keeping it on the light end to see how you like it, then go stronger. Simply add it to the blender with the rest of the ingredients should you choose to do so!

Tools I used to prepare this recipe:

Psst! If you don’t follow a dairy-free, sugar-free diet and are looking for a fully-leaded authentic mint chocolate chip ice cream, check out my recipe for Homemade Mint Chocolate Chip Ice Cream on ehow.com

Paleo Mint Chocolate Chip Ice Cream - dairy-free, refined sugar free, made with coconut milk and pure maple syrup | TheRoastedRoot.net #healthy #dessert #recipe #paleo #vegan

Paleo Mint Chocolate Chip Ice Cream

4.50 from 4 votes
A vegan and paleo version of mint chocolate chip ice cream will knock your socks off!
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 Servings

Ingredients

Instructions

  • Place the bowl of your ice cream maker in the freezer overnight (or follow the instructions specific to your ice cream maker prior to preparing the ice cream base).
  • Add all of the ingredients except for the chocolate chips to a blender. Blend until completely smooth (Note: if adding matcha powder, you'll need to blend longer in order to get the powder to incorporate). Taste the mixture for flavor and add additional pure maple syrup if desired.
  • Set up your ice cream maker and pour the ice cream base into the bowl. Turn your ice cream maker on and allow it to churn until very thick, about 30 minutes. Keeping the ice cream maker on, add the chocolate chips and continue to churn until ice cream maker begins to bog down, about another 10 minutes.
  • Serve ice cream immediately for soft serve consistency, or transfer to a freezer-safe container and freeze at least 2 hours. Thaw for 5 to 10 minutes before scooping and serving.

Instructions for No Ice Cream Maker:

  • Prepare the ice cream base by blending all of the ingredients together (except for the chocolate chips). Pour the ice cream base into a freezer-safe container. Freeze for 3 hours, stirring every hour if possible. Stir in the chocolate chips then freeze another 3 to 4 hours, until solid. When ready to serve, thaw the ice cream 5 to 8 minutes before scooping.

Notes

*You can replace the maple syrup with honey **To keep this recipe vegan, be sure to use vegan chocolate chips

Nutrition

Serving: 1grams
Author: Julia
Course: Lifestyle
Cuisine: American
Keyword: baked gluten free apple fritter, dairy free, dairy free recipes, easy healthy recipes, gluten free recipes, gut healthy recipes
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Healthy Dairy-free Ice Cream Recipes:

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.50 from 4 votes (4 ratings without comment)

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Questions and Reviews

  1. This ice cream looks delicious! And with a matcha option? Um, yes please! That stuff screams summer- too good 🙂

  2. I really need to get on trying to make ice cream with coconut milk! Looks so good!

  3. chocolate chip mint is my fav flavor too, esp when it comes to ice cream. i havent made ice cream this season nearly enough – this is going on my list right now.

  4. THIS. OMG it’s looks so perfectly creamy. I would have never guessed there’s avocado in there but that is just freaking genius. I want to take a bath in it.

  5. Made some tonight, and this is better than I was expecting! Next time, I will cut the peppermint extract back to 1 teaspoon, but this will certainly be made again. Thanks!

    1. I’m so glad you made and enjoyed the ice cream! Ah yes, I should have mentioned I like my mint ice cream extra minty and will note that those who want the peppermint to be more subtle to just use 1 tsp. Thanks so much for the feedback!

  6. Thank you for this recipe! I love mint chip and made your recipe pretty exact, using the coconut milk you linked (without guar gum) and used a cuisinart ice cream maker… the flavor was fantastic, however it did not come out creamy as yours pictured. It was pretty icy after freezing & thawing, not sure what I could have done differently, …maybe it was the absence of guar gum? Do you have any recommendations? Thank you!!

    1. Guar gum is a thickener. Was there a reason you left it out? I know that some people have digestive issues with it. Regarding the icy consistency, here are several causes I have read about and experienced. 1) Churning for too long – my understanding of the Cuisinart is that the longer you let it churn, the more ice it scrapes off the sides and into your ice cream, which then leads to a really ice result. I have never let mine churn for 30 minutes, as the author here instructs. 2) Also, you need to very quickly transfer it into a very cold container. Melting starts as soon as you turn off the machine, and then the re-freezing causes ice to form. I do freeze the scraper thing before using and also the container I’m going to transfer it too – but neither one for 24 hours like I do the bowl. 3) Most homemade ice cream is going to turn icy when kept more than a day. And the amount and type of sweetener can affect the iciness too. Overall, my understanding is that perfect ice cream comes from the perfect ratio of fat and sweetener, which can be very tricky when avoiding dairy and sugar. I’ve had various results with all different flavors of dairy free ice cream in my Cuisinart. I’ve never tried using avocado and can’t wait to try this recipe! The best result has been pumpkin ice cream. It is super creamy every time and does not turn hard and icy when kept for days. Hope some of these ideas are helpful to you.