Mint Chocolate Chip Ice Cream

This dairy-free ice cream is creamy and smooth, with fresh peppermint and lush, dark chocolate chips.

The history of mint chocolate chip ice cream is rooted in the early 1900s. Many ice cream parlors around the country began experimenting with new flavors, and mint chocolate chip quickly became a favorite. By the 1950s, it was recognized as the third most popular ice cream flavor in the United States. We've adapted the classic recipe to be dairy-free, using full-fat coconut milk as the creamy base. This easy recipe produces a refreshing and satisfying treat that will cool you down on a hot day.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 2 cans full-fat coconut milk
• 1/3 cup raw honey
• 1/2 teaspoon peppermint extract
• 1/2 cup dark chocolate chips, dairy-free

Instructions

1. In a blender, combine the coconut milk, raw honey, and peppermint extract. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
3. During the last few minutes of churning, add in the dark chocolate chips.
4. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Why It Works

• Full-fat coconut milk gives the ice cream a creamy texture.
• Raw honey adds a touch of sweetness while keeping the recipe refined sugar-free.
• Peppermint extract provides a refreshing, minty flavor.
• Dark chocolate chips add richness and texture.