Egg-Free Mint Chocolate Chip Ice Cream

5 from 1 vote

Egg-Free Mint Chocolate Chip Ice Cream

Egg-free mint chocolate chip ice cream has been a game-changer for me! The moment I realized that you didn't need eggs to make ice cream was AWESOME. Now you can enjoy a delicious ice cream that isn't loaded with sugar and weird ingredients.

Prep Time2

Cook Time15

Total Time17

Course: Dessert

Cuisine: American

Servings: servings

Calories: 296kcal

Author: Mike Cleavenger

Equipment

Ice cream maker

Ingredients

1 can coconut milk
¾ cup cashews raw
¼ cup maple syrup
1 teaspoon peppermint extract
½ teaspoon spirulina
¼ teaspoon salt
4 ounces of dark chocolate chopped

Instructions

In a blender, combine coconut milk, cashews, maple syrup, peppermint, spirulina, and salt. Blend on high speed for 1 minute.
Pour ice cream base into a stainless-steel bowl and refrigerate for 1-2 hours.
Transfer base into the bowl of your ice cream maker and churn for 20 minutes. Check out your ice cream maker instructions.
Chop the dark chocolate into medium-small bits and pieces. Fold chocolate into the ice cream mixture.
Transfer to a loaf pan and cover completely with plastic wrap. Freeze for at least 12 hours before serving.

Notes

Don't go crazy on the spirulina. When testing out this recipe, I used 1 teaspoon of this green powder and, it was too much. I dialed it back to ½ teaspoon, and that's the sweet spot.

Use full-fat coconut milk. For the creamy texture, the fat content of coconut milk and cashews are important.

Chill the ice cream base before churning. The colder the base, the faster it will churn into ice cream.

Be generous with the chocolate. We use 4 ounces of chopped dark chocolate in this recipe. Every bite will be loaded with chocolate bits and pieces.

Let ice cream sit out at room temperature before serving. This late-night treat will be hard as a rock right out of the freezer. Let the ice cream sit out for 5-10 minutes before dishing up.

Nutrition