Coconut Mint Ice Cream

Dairy free mint ice cream - a delicious holiday treat with vegan chocolate magic shell topping.

coconut mint ice cream /

Let me start by saying that mint chocolate chip has never been my top choice. It’s always been my sister’s favorite, I was more of a cookies & cream kind of girl. But this blog makes me try things I might have otherwise not… For example, I bought turnips the other day at the farmers market just because they looked cute. When I saw this green mug, I craved just one thing: Mint ice cream.

To my surprise (and Jack’s too), mint ice cream made with fresh mint is amazing! It’s a completely different ice cream flavor altogether. First off, it’s white, not green. The green from the mint doesn’t really rub off and there’s, of course, no food coloring in here. The flavor is so fresh and springy… It tastes like I picked a bunch of mint from the yard and made ice cream out of it. (which is what I did).

It’s made with coconut milk, because that’s just the way we do ice cream around here.

I also whisked together this chocolate sauce using dark baking chocolate, coconut oil and a bit of agave syrup. As a happy accident… it’s vegan magic shell.

coconut mint ice cream

Serves: makes a little over 2 cups, or 4 small servings
  • 1.5 cups of full fat coconut milk (1 can)
  • ⅓ cup sugar
  • 1.5 tablespoons corn starch
  • handful (10 or so) sprigs of mint
  • ⅛ teaspoon salt
chocolate sauce:
  • 4 ounces dark baking chocolate, chopped
  • 1 teaspoon coconut oil
  • 1 teaspoon agave syrup
  • tiny pinch of salt
  1. In a small bowl, mix ¼ cup of the coconut milk with the corn starch and whisk until it's fully dissolved.
  2. In a small saucepan, heat the remainder of the coconut milk over low heat with the sugar and stir until the sugar dissolves. Whisk in the cornstarch mixture and the mint. Bring to a low simmer and stir for a few minutes.
  3. Remove from heat, cover the pan and let it steep for about 20 minutes. Then place it in the fridge until chilled, 30 or so minutes (if you transfer it to a shallow dish it'll chill faster).
  4. Strain out the mint, and follow the directions on your ice cream maker.
  5. For the chocolate sauce: Simmer water in a small saucepan, place a glass bowl on top to create a double boiler (a bowl big enough so it doesn't touch the water in the pan). Using a rubber spatula, stir together the chocolate, coconut oil, and agave until fully melted. Remove from heat and set aside until ready to use. Store, covered, at room temp for up to 3 days.
if it's too soft right out of your ice cream maker, chill in the freezer for 30 minutes before serving

If you’re wondering, I have this ice cream maker. For the price point, I think it does a good job. 


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Rate this recipe (after making it):  

  1. Susana

    Can I do this without an ice cream maker?

  2. Ange from Loveanlemons

    Is this a japanese dessert

  3. Alice

    Could I make this sugar free?

    • jeanine

      Hi Alice, I’m not sure, I try to cut back on sugar when possible but I don’t have experience with sugar substitutes. I would maybe google for a sugar free ice cream recipes and experiment a little.

  4. This recipe would be good for someone looking for a different flavor of ice cream. Thanks for the post.

  5. I love mint ice cream! I have seen coconut ice cream pop up all over lately and I have tried some myself and its TASTY! Everyone seems to have a slight varitation on the ingredient list and i’m not sold on any particular one yet. I have not tried it the way you make it, so I will have to give it a go. 🙂 Pinned!!

  6. Just discovered your blog and I’m in love! Thanks for sharing vegan goodness. Your recipes and photographs are inspirational!

  7. Eileen from

    This ice cream sounds amazing! Now I know what to do with all the mint popping up in our side yard. 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.