Mint Chocolate Chip Ice Cream

Looking for something to beat the heat? Here in Indiana, temperatures are soaring. We whipped up a bit of ice cream the other night and it hit the spot!

Unlike a typical ice cream, this version is made with coconut milk. This means it’s dairy free (if that’s important to you!) and it’s quick and easy to make since it doesn’t require heating a custard over the stove. It’s also naturally sweetened with some honey (though adding chocolate does cancel out a bit of the natural sweetness!).

Mix up the coconut milk and honey with some flavorings, throw it in the ice cream maker, add a bit of mint chocolate in the last few minutes, and you’ve got my favorite ice cream flavor! Though the body of the ice cream is coconut, it doesn’t have much of a coconut taste at all. The only differences we found were that it was slightly less creamy than a typical ice cream, and didn’t keep quite as long in the freezer. It’s best to eat it the day of making it.

We didn’t have a problem with that at all.



Mint Chocolate Chip Ice Cream

1 Star (2 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks


  • 1 14-ounce can full-fat coconut milk (refrigerate before using if possible)
  • 1 14-ounce can light coconut milk
  • Scant 1/2 cup honey
  • 1 teaspoon vanilla
  • 2 teaspoons peppermint extract
  • Pinch kosher salt
  • 2 ounces mint chocolate


  1. In a medium bowl, whisk together 2 cans coconut milk, 1/2 cup honey, 1 teaspoon vanilla, 2 teaspoons peppermint extract, and a pinch of kosher salt.
  2. Freeze the mixture in an ice cream maker. Or, make it without the machine.
  3. Meanwhile, chop the mint chocolate. Add to the ice cream maker in the last 2 minutes or so. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. Enjoy!


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    July 26, 2012 at 6:33 am

    Love this! Mint chip has always been my favorite flavour!

  • Reply
    July 26, 2012 at 1:17 pm

    Coconut milk, you say? Hmm–very interestingI I especially like the “you don’t actually have to make a custard” aspect. (And no green food coloring?? I’m shocked, shocked! :) )

  • Reply
    thyme (sarah)
    July 26, 2012 at 4:31 pm

    Wonderful recipe…we’re looking for ways to cut out the sugar and dairy so this would make a great substitute for when we want something sweet but don’t want to blow it nutritionally.

  • Reply
    Joyce Long
    July 26, 2012 at 7:11 pm

    Looks scrumptious! That’s my favorite ice cream flavor. Actually chocolate and mint anything is my favorite!

  • Reply
    July 26, 2012 at 9:44 pm

    This is a must-try! Sounds so easy to make, oh dear wish me luck!

  • Reply
    July 27, 2012 at 1:16 pm

    Mint chocolate chip is my absolute favorite!

  • Reply
    Heidi @ Food Doodles
    July 27, 2012 at 5:09 pm

    Mmmm, delicious! Mint chocolate chip is still one of my favorites :) And I love that this one doesn’t have that funky green color!

  • Reply
    Courtney Jones
    July 28, 2012 at 12:30 pm

    oh thank you, thank you, thank you!!! :) I’ve been looking for a good recipe for coconut milk ice cream to try. Regular dairy ice cream makes me sick most of the time, so I’ve been eating a lot of coconut milk ice cream this summer. But, since i love homemade things better than store bought, I was hoping to try my hand at a homemade version of coconut milk ice cream. Cannot wait to try this recipe out! Especially since mint and chocolate are involved :)

  • Reply
    Bernadette @ B3HD
    September 22, 2012 at 10:58 pm

    Finally! A use for all that mint I grew and all that coconut milk I have stockpiled (smile)

  • Reply
    November 18, 2012 at 8:53 pm

    I made this and it was awesome! It was so hard to find a recipe without peppermint candies (and artificial pink color), so thank you so much.

  • Reply
    July 17, 2013 at 10:25 pm

    So excited to try this. What’s mint chocolate? Is there a brand of mint chocolate bar? Thanks.

    • Reply
      July 18, 2013 at 9:38 am

      You could use any chocolate — I think we used a Lindt mint chocolate bar. Hope you enjoy!

  • Reply
    June 28, 2018 at 11:48 am

    I have looked and looked and there isn’t a mint chocolate bar or chips or candy including Lindt brand that is dairy-free. They all have milk of some sort in them. Read the ingredients! You can’t say this is dairy-free.

    • Reply
      June 28, 2018 at 11:52 am


      You could definitely use regular chocolate since the ice cream is flavored. You could also purchase a vegan mint chocolate bar like this:

      Hope that helps!

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