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Coconut Mint Ice Cream

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This delicious coconut mint ice cream comes together with coconut milk, honey, avocado, peppermint extract, and chocolate chips! It’s the perfect dairy-free mint ice cream full of nourishing ingredients!

bowl of coconut mint ice cream with waffle cone

Ice cream is truly one of the easiest desserts to make! I’ve been making loads of different kinds of ice creams with my ice cream maker. However, if you don’t have an ice cream machine, you can still make ice cream using my ice cube and food processer method that I outline on my coconut ice cream recipe. 

For this coconut mint ice cream, I added avocado and peppermint to recreate my favorite flavor, mint chocolate chip ice cream.

How To Make Coconut Mint Ice Cream

For this recipe, you’ll need two cans of full-fat coconut milk, raw honey (or your favorite sweetener), one whole avocado, peppermint extract, and chocolate chips.  

glass bowls of various ingredients

Freezer the ice cream maker bowl 24 hours prior to making this recipe.

Scoop coconut cream from the top of two chilled cans of coconut milk. Leave out the liquid.

Place the coconut cream, avocado, raw honey, and peppermint extract in a food processor bowl and blend until smooth.

Transfer the mint coconut milk mixture to an ice cream maker bowl, follow the instructions on your ice cream maker, and churn until the ice cream is thick and smooth. 

collage of images for making green coconut mint ice cream

With the mixer still running, add in the chocolate chips and process until just combined.

Once the ice cream is firm, remove it from the ice cream maker and place it in a freezer-safe bowl or container. Freeze for at least 3 hours to allow the ice cream to harden.

Before serving, allow ice cream to sit out at room temperature for 5-10 minutes until it’s soft enough to scoop.

Coconut Mint Ice Cream FAQ

Is this recipe keto-friendly? No, honey is not a keto sweetener. However, you can easily swap the honey for your favorite sugar-free sweetener and use stevia-sweetened chocolate chips. 

Is the avocado only for color, or does it add to the texture of the ice cream? It does add more creaminess to the ice cream, but you can leave it out if you don’t tolerate avocado. 

Can I make this without an ice cream maker? Yes, this coconut mint ice cream can be made with the ice cube method I used for making coconut ice cream. 

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Coconut Mint Ice Cream

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★★★★★

5 from 3 reviews

This delicious coconut mint ice cream comes together with coconut milk, honey, avocado, peppermint extract, and chocolate chips! It’s the perfect dairy-free mint ice cream full of nourishing ingredients!

  • Author: Tiffany – The Coconut Mama
  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Ice Cream Maker
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 2 cans full fat organic coconut milk, chilled (approximately 28 ounces)
  • 1/3 cup raw honey, agave, or maple syrup
  • 1 whole avocado
  • 1 teaspoon peppermint extract
  • 3/4 cup chocolate chips or chopped dark chocolate

Instructions

  1. Place the freezer bowl of your ice cream maker into the freezer the day before you plan to make ice cream. 
  2. Scoop the chilled coconut cream from the cans, leave out the liquid. 
  3. Remove the pit and peel from the avocado. 
  4. In a food process place the coconut cream, avocado, raw honey and peppermint extract in a bowl of a food processor, blend until smooth. 
  5. Transfer coconut milk mixture to an ice cream maker bowl, follow the manufacturer’s instructions on your ice cream maker and churn until the ice cream is thick and smooth. 
  6. With the mixer still running, add in the chocolate chips and process until just combined. 
  7. Once the ice cream is firm, remove from the ice cream maker and place in a freezer-safe bowl or container. Freeze for at least 3 hours to allow the ice cream to harden. 
  8. Before serving, allow ice cream to sit out at room temperature for 5-10 minutes until it’s soft enough to scoop.

If you don’t have an ice cream maker, use these instructions:

  1. In a large bowl stir together the ingredients until fully combined.
  2. Pour the mixture into ice cube trays, place in the freezer. 
  3. Blend the frozen coconut mixture cubes in a food processor or a high-speed blender. 
  4. Transfer to a parchment-lined freezer-safe container, and cover loosely with plastic wrap. 
  5. For a soft serve, serve right away. If you want a firmer texture, freeze for a few hours. 
  6. Set out of the freezer for at least 7 minutes before scooping. 

Nutrition Facts

  • Serving Size: 1 scoop (1/4 recipe)
  • Calories: 595
  • Fat: 50.5g
  • Carbohydrates: 37.5g
  • Fiber: 4.3g
  • Protein: 5g

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About Tiffany Marie

Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany at @juicingwithtiffany on Instagram.

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