Vegan Mint Chocolate Chip Ice Cream Recipe
Prep time
Cook time
Total time
Learn how to make vegan ice cream using cashews and coconut milk! This vegan mint chocolate chip ice cream recipe is super easy to make and tastes JUST like real cream ice cream! It is dairy-free as well as soy-free!!!
Recipe type: Dessert
Cuisine: Ice Cream
Serves: 2 pints
  • 2 cups full-fat coconut milk, chilled and divided from water
  • ¾ cup sugar
  • small pinch of salt
  • 1 cup raw cashews, soaked 4-6 hours and rinsed well
  • ½ cup almond milk
  • 1 tsp vanilla extract
  • 1 ½- 2 tsp mint extract
  • ½ -1 cup mini chocolate chips
  • 5 leaves of fresh mint
  • 3-5 leaves of spinach for green colour (optional)
  1. In a high-speed blender combine cashews and almond milk and blend until you reach a thick and creamy consistency.
  2. Add coconut milk and remaining ingredients (except chocolate chips) to the blender (adding half the mint extract) and mix until very smooth and creamy.
  3. Add more mint to taste.
  4. After the ice cream mixture is well combined, add it to your ice cream maker and mix according to instructions.
  5. Halfway through the process, slowly add your chocolate chips.
  6. Once you have creamy frozen ice cream, serve right away, or add it to an airtight container and return to the freezer and allow at least 2 hours for the ice cream to harden completely.
Recipe by The Edgy Veg at