Mint Chocolate Chip Ice Cream {Vegan, No Food Coloring}

I know it’s not exactly ice cream season, but around here we eat ice cream all year around… every Tuesday night to be exact! You might be wondering how I got that beautiful green color without using food coloring. Well… I used spinach!!! I know it sounds really gross to put spinach in ice cream but I promise you, no one will ever know and you can’t taste it at all!Β 


If you like mint and chocolate you will love this ice cream!Β I know we sure do πŸ™‚

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Helpful Hints About Vegan Ice Cream:
– I use SO Delicious coconut milk creamer because it’s thick, creamy, and has a neutral flavor so the coconut flavor doesn’t overpower the ice cream.
– If you can’t find coconut milk creamer, replace it with full fat canned coconut milk, hemp milk, or cashew milk.
– The guar gum is optional but it makes the ice cream thick and creamy.
– The ice cream just gets better with time as the flavors blend and mellow.


5.0 from 1 reviews
Mint Chocolate Chip Ice Cream {Vegan, No Food Coloring}
 
Ingredients
  • 1 Can (2 Cups) Full Fat Coconut Milk
  • 1½ Cup SO Delicious Coconut Milk Creamer, original (see note above)
  • ½ Tsp. Guar Gum
  • ½ Cup Honey (or agave nectar for vegan)
  • 1 Tsp. Pure Vanilla
  • ½ Cup Baby Spinach (baby spinach is softer and easier to process)
  • 2½ Tsp. Peppermint Extract
  • ¼ Cup Enjoy Life Mini Chocolate Chips (or preferred dairy free chocolate chips)
Instructions
  1. Blend all ingredients except chocolate chips in a blender until smooth and creamy.
  2. Pour mixture into a shallow dish (I use a 6 C pyrex dish with a lid) and place in freezer for 1 hour or in the fridge until cold. Make ice cream according to the manufacturers directions.
  3. When mixture starts to thicken add in the chocolate chips and continue mixing until done (about 15 minutes in my kitchen aid).
  4. Eat right away or place in freezer to harden for pretty scoops πŸ™‚

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this post is part of Fat Tuesday, Allergy Free Wednesdays, Gluten Free Wednesdays,Β and Slightly Indulgent Tuesday

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12 responses to “Mint Chocolate Chip Ice Cream {Vegan, No Food Coloring}

  1. Anonymous-
    I really don’t know how many servings this makes. It makes about 4 or 5 Cups of ice cream so maybe 8 – 10 servings??? You can use coconut milk instead of the creamer but it probably won’t be as thick and creamy. You can also choose to use more canned coconut milk, which will make it thick and creamy but might lend a very slight coconut flavor. Hope this helps!

    Cassidy

  2. Hi! The ice cream looks really delicious, but honey isn’t vegan (unless it’s fake honey, made of unrefined sugar and water, i guess).. Any product that comes from an animal or insect, isn’t a vegan one.

    • Cassidy

      Hi Andreea, you are totally right! When I initially posted it I intended to give the option of using agave nectar in place of the honey for vegan and just forgot. Thanks, I will update the recipe πŸ™‚

      -Cassidy

      • With your welcome! πŸ™‚ I usually use unrefined sugar, because agave nectar can’t be found in my city.. I live in Pitesti, Romania.. I also can’t find any veggie milk that doesn’t contain refined sugar, so i guess i have to make it at home.. Do you know any veggie milk recipe that doesn’t involve a kitchen robot? Because i don’t have one.. I only have a hand-mixer and an electric juicer..

        • Cassidy

          Hi Andreea, I’m sorry you can’t find any milk that doesn’t contain sugar πŸ™

          I’ve never made this, but a lot of people make cashew milk using this method and it stays good in the fridge for 5 or more days:

          Cover one cup of raw cashews with water plus 2 inches and soak overnight. Then, drain soaking water and add cashews plus 4 C of water to a blender and blend until smooth. This would work well in place of the coconut creamer in this recipe πŸ™‚ Hope this helps!!!

  3. Anyway, if you know anybody who wants to open vegan restaurants or vegan shops, please, send that person in Romania, because we desperately need something like that here.. πŸ™‚

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