Fresh Mint Chocolate Chip Ice Cream (dairy free, sugar free)

September 25, 2013 in Desserts, Ice Cream by Candace Ouimet


Are you game for a totally grown up ice cream? Well get ready, this ice cream is de-e-licious!

My hubby was having a rough few days so I wanted to make him something special and I know how much he likes Mint Chocolate Chip Ice Cream. Mint Chocolate Chip also has sentimental value to me. When I was a kid, we had a wonderful cat named Tigger and she would fight us for a lick of mint chocolate chip ice cream. So much so that it was known around our house as “Tigg-e-o”. Not sure why now that name, but never the less it always brings back memories of her!

Luckily, I had just completed a double batch of my homemade chocolate chips and I had coconut milk ready to go. Now, I only had mint extract, and not the good kind, but I wanted to make it ASAP so I tried it out. Well, it was gross. I made the base and chilled it in the fridge and it tasted like medicine. It was alcohol-y from the extract (by the way not good for candida) and had a terrible aftertaste. It was so bad I didn’t even bother churning it, which was a good choice as I would have been so sad to waste all of those chocolate chips on gross ice cream. But it got me thinking that there must be a way to make it without having to search for candida approved (alcohol and sugar free) extract. Fresh mint maybe? It sounded like it would be great, but had anyone done it? Turns out they have! I came across this recipe which is totally un-useable for candida sufferers but it gave me an idea of what to do.

The next day while out in the country, I discovered my mother-in-law had two large mint plants that she wasn’t using and was so generous to donate to the cause. So, my little girl and I picked as many leaves off of the peppermint and spearmint plants as we could. I never liked spearmint so I had intentions of making one batch all peppermint and one all spearmint, just as an experiment. However, I didn’t pick enough and ended up having to use 1 cup of each, which was a happy accident and as it turns out, I DO like spearmint and the combo was just perfect. A quick whirr of the blender and the experiment was on! It seemed so strange to add in those green herbs to my coconut milk, even stranger to sieve out small flecks of herb, but it turned out fantastic. The result was an ice cream that had a not too strong, and slightly herby, mint flavour. The chocolate chips added just the right amount of contrast and the colour was a beautiful light green. I feel like I say this a lot but it was gone within 24 hours!  I churned it after the kids were asleep and we ate our last morsels during nap time the next day. In my defense however, this is not a HUGE recipe.

I should tell you that the final result does have a slightly herb-y flavour, I love this but you may not. So, I think it is safe to say that if you do not like fresh mint you will not like this. If you’re not sure, eat a leaf. If you hate it, don’t make this but don’t fret, I have other flavours coming soon!

Fresh Mint Chocolate Chip Ice Cream (dairy free, sugar free)


2 (398 ml) cans Coconut Milk, full fat

2 cups loosely packed fresh mint (I used 1 cup peppermint and 1 cup spearmint)

Liquid Stevia to taste (I used 40 drops of NuNaturals)

1/4 tsp salt

1 tsp fresh lemon juice

1 tsp grass fed gelatin

3/4 -1 cup homemade chocolate chips


  1. Blend coconut milk and mint in a blender (I used a Vitamix) until the mint is finely chopped. Alternately you can chop mint very fine with a knife or chop in a mini food processor.
  2. Transfer mixture to a pot and bring to a boil over low heat. Once it reaches a boil remove from heat and let steep for 1 hour.
  3. Pour mixture through a cheesecloth-lined sieve or a fine sieve. I did this twice. I still had a few small flecks in it but they did not bother me at all and did not effect the final texture.
  4. Add in stevia, salt and lemon juice.
  5. Place mixture in fridge until chilled, at least an hour or two. (This step will help in the churning process, I get a better texture when the base is chilled first)
  6. Once mixture is chilled measure out a 1/4 cup and place it in a bowl. Sprinkle with gelatin and whisk until combined.
  7. Add 3 Tbsp of boiling water to the gelatin mixture and whisk until melted.
  8. Add gelatin mixture to ice cream base and whisk until combined. Allow to sit for few minutes.
  9. Pour mixture into an ice cream maker and follow the manufacturers directions.
  10. Enjoy!

This recipe has been shared on Allergy Free Wednesday, Gluten Free Wednesdays, Unprocessed Fridays, and Whole Food Fridays!

What is your favourite way to use fresh mint?