Desserts

March 17, 2022

Vegan Mint Chocolate Chip Ice Cream (No Churn, No Bananas)

This No Churn Vegan Mint Chocolate Chip Ice Cream is the perfect St. Patrick's Day dessert. It's rich and creamy yet still dairy-free, vegan, and gluten-free. And it's made with no bananas!

No Churn Vegan Mint Chocolate Chip Ice Cream

Celebrate St. Patrick's day with this delicious mint green ice cream!

While the modern holiday is largely secular, we can both honor this great saint and participate in the celebration of the Irish.

St. Patrick was credited with bringing Christianity to Ireland, establishing many schools and monasteries, and is the patron saint of Ireland.

Although blue was the color traditionally associated with St. Patrick, green is now commonly connected with the day. So, let's make something green!

Why I love this Vegan Mint Chip Ice Cream

  • Dietary needs — this ice cream is completely plant-based, gluten-free, dairy-free, oil-free, and refined sugar-free
  • No bananas — if you're looking for a mint chip ice cream using bananas, try this mint chip soft serve instead! But rest assured that this ice cream is banana-free!
  • Hidden veggies — you can definitely make this ice cream without veggies, but a serving of spinach creates that beautiful green color you expect from mint ice cream. You can't taste it and it adds some extra nutrients

No Churn Vegan Mint Chocolate Chip Ice Cream

Ingredient Notes & Substitutions

  • Non-Dairy Milk: any non-dairy milk will work. Coconut milk might add a coconut flavor, so I recommend oat, almond, or soy milk
  • Cashew or Almond Butter: use cashew or almond butter since they are neutral-tasting and won't add extra flavors like peanut butter would. You can also use coconut cream
  • Spinach: the spinach is optional, but adds a beautiful green color
  • Mint: fresh mint creates a lovely flavor for the ice cream - if you can't find any fresh mint you can use extra mint extract
  • Maple Syrup: you can sub date syrup, though that would affect the color
  • Applesauce: applesauce just adds a little extra bulk to the ice cream
  • Mint Extract: you can find mint extract in the baking aisle where you would find vanilla. It is very concentrated so be careful if you decide to adjust the taste
  • Salt
  • Unsweetened Chocolate: I recommend using 100% unsweetened chocolate which you can find in the baking aisle. For a sweeter option use Enjoy Life or Pascha chocolate - both are certified GF and allergen-free

No Churn Vegan Mint Chocolate Chip Ice Cream Ingredients

How to make No Churn Mint Chocolate Chip Ice Cream

Step 1. Add the non-dairy milk, nut butter, spinach, mint, maple syrup, applesauce, mint extract, and salt to a blender. Blend until smooth.

Step 2. Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.

No Churn Vegan Mint Chocolate Chip Ice Cream Steps 1 & 2

Step 3. Stir in the chocolate chips. Then freeze for an additional 2-3 hours, or overnight.

Step 4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra chocolate and enjoy!

No Churn Vegan Mint Chocolate Chip Ice Cream Steps 3 & 4

FAQ

How to make your own nut butter

I love making my own nut butters because I can always have some on hand.

Find instructions for making your own almond butter and cashew butter here on the blog!

Does the spinach add flavor?

No! The mint flavor is predominant so you won't notice there's spinach

Can I make this without a blender?

If you have a blender or food processor, that is ideal.

If not, you can still make the ice cream - just omit the spinach and finely chop the mint so that it mixes in well.

Recipe Prayer

Thank you God for the saints and their beautiful influence on our lives. St. Patrick, pray for us!

No Churn Vegan Mint Chocolate Chip Ice Cream in a scoop

Related Recipes

If you're an ice cream fan like me, you'll love my other no-churn recipes:

Tried this recipe?

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Vegan Mint Chocolate Chip Ice Cream (No Churn, No Bananas)

This No Churn Vegan Mint Chocolate Chip Ice Cream is the perfect St. Patrick's Day dessert. It's rich and creamy yet still dairy-free, vegan, and gluten-free. And it's made with no bananas!

Author:

Elizabeth

Serves:

6

Prep:

10

min

cook:

0

min

total:

120

min

Ingredients

  • 1 1/2 Cup Non-Dairy Milk
  • 1 Cup Cashew or Almond Butter OR 1 Cup Full Fat Coconut Milk
  • 1 Cup Loosely Packed Spinach (optional)
  • 3/4 Cup Loosely Packed Mint
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Applesauce
  • 1/4 Teaspoon Mint Extract
  • Pinch Salt
  • 1/2 Cup (about 2oz.) Chopped 100% Unsweetened Chocolate

Instructions

  1. Add the non-dairy milk, nut butter, spinach, mint, maple syrup, applesauce, mint extract, and salt to a blender. Blend until smooth.
  2. Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.
  3. Stir in the chocolate chips. Then freeze for an additional 2-3 hours, or overnight.
  4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra chocolate and enjoy!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography