This refreshing mint chocolate ice cream is free of dairy, eggs, and refined sugar -- and still full of mint flavor, thanks to peppermint essential oil. And the gorgeous green color? You'll never guess where that comes from!

Dairy-Free Chocolate Mint Ice Cream

This refreshing dairy-free chocolate mint ice cream with essential oils is free of eggs and refined sugar, too. Yet still full of mint flavor, thanks to peppermint essential oil. The gorgeous green color? That's due to spinach! Shhh... don’t tell! ;) Makes 4 cups (1 quart).

Course Dessert
Author Andrea Sabean


For the mint ice cream:

For the chocolate chunks:


To make the mint ice cream:

  1. Blend coconut milk and spinach until smooth.
  2. Then pour all but 1/4 cup of the mixture into a pot and heat over medium heat.
  3. Combine the reserved 1/4 cup with arrowroot powder.
  4. Next, whisk until completely dissolved.
  5. Pour into the warm milk and whisk to combine.
  6. Continue to whisk until mixture thickens. With arrowroot, this happens right as it starts to boil.
  7. Then remove from heat.
  8. Whisk in the remaining ingredients.
  9. Next, let cool for a few hours in the fridge.
  10. When cold, churn according to the directions for your ice cream maker.
  11. Finally, once ice cream is churned and chocolate is drizzled in, remove ice cream from the ice cream maker and freeze until firm.
  12. Enjoy!

To make the chocolate chunks:

  1. In a double broiler, or a bowl over a pan of simmering water, melt the chocolate.
  2. Then stir in coconut oil until melted and combined.
  3. Add honey, if using unsweetened chocolate.
  4. Let cool but don't allow to harden.
  5. Finally, in the last few minutes of churning, drizzle chocolate into the ice cream. It will freeze and create little chocolate chunks throughout.

Recipe Notes

*I prefer to melt an unsweetened chocolate bar. That way I am not only in control of how much sweetness, but also what kind of sweetener. For a bitter chocolate, add 1/2 tablespoon honey. Or for a semi-sweet, add the full 1 tablespoon.

*For a fresh mint twist, add a small handful of fresh mint into the blender with the spinach and coconut milk.

*Or, add a heaping tablespoon of dried mint (or a handful of fresh mint) to the warm coconut milk. Let steep for at least 20 minutes. Strain out the mint, and continue with the recipe as written -- except with a Steeped Mint Chocolate Ice Cream!

*Don’t have peppermint essential oil? Add 1 teaspoon of peppermint extract. Or, use either of the variations above.