I’ve been making coconut milk ice cream for a long time now, but I didn’t know that you could make a coconut version of mint chocolate chip ice cream until I came across this recipe at the Nourishing Gourmet sometime last year. I’d assumed that coconut and mint wouldn’t be a good pairing, but I don’t know what I was thinking—they go together fantastically. I made the original recipe creamier, mintier, and more chocolaty. I make this recipe all the time—it’s one of our favorite ice creams. (Which is really saying something, because we love ice cream. :))
I think that the mint does a good job of toning down the coconut flavor in this ice cream. Since it’s made with coconut cream, you’d expect it to be overwhelming coconut-y, but it’s really not. We eat a lot of coconut, though, so if you’re extra-sensitive and don’t care for the flavor of coconut this is probably not the recipe for you.
Notes on the Recipe
You can use either coconut cream or coconut milk in this recipe. Coconut cream will make your ice cream even creamier, so I often pick this option when I have a choice. Coconut milk works just as well, too, though.
I prefer this brand of coconut cream and this brand of coconut milk. Both are free of preservatives and any added gums/starches, and they come in a carton rather than a can.
In my experience, the BEST place to buy this coconut milk and coconut cream is at your local Asian market. If that’s not an option, though, you can buy coconut milk online here and coconut cream online here.
What if I Don’t Have an Ice Cream Maker?
I get this question from time to time. Honestly my first response is: get an ice cream maker! 🙂 Seriously. If you like coconut ice cream and think you’ll make it regularly, an ice cream maker is 100% a worthwhile investment. We got this model for our wedding in 2008, and it probably made a few hundred batches of ice cream before it finally gave out in 2016.
I replaced it with this newer model, which I’ve been very happy with. My family LOVES ice cream, and since Jesse can’t eat any sweeteners other than honey, homemade ice cream is our only option. (Plus, have you seen the cost of coconut ice cream in the store? That stuff is expensive.)
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream MakerConair Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)
If I haven’t convinced you, though, here’s a post from The Kitchn on how to make ice cream without a machine. Give some of their ideas a try and see what you think. I haven’t tried any of these methods myself, so I can’t comment on how well they’d work for this particular recipe.
Equipment You’ll Need:
Blender OR mixing bowl and whisk
- 3 1/2 cups coconut cream or coconut milk
- 5 tablespoons honey (OR 3 tablespoons honey and 10 drops SweetLeaf clear liquid stevia)
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons peppermint extract
- Pinch of salt
- 1/2 - 1 cup chocolate chips or chopped chocolate, depending on how chocolaty you want your ice cream to be (I use either my homemade chocolate chips or homemade mint chocolates, but you can use whatever kind of chocolate you'd like)
- Mix the coconut cream, honey, vanilla extract, peppermint extract and stevia by hand or in a blender.
- Pour into your ice cream maker and begin processing.
- When the ice cream begins to solidify but is clearly not yet finished mixing, add your chocolate chips or chopped chocolate to your ice cream maker. My ice cream maker takes about twenty minutes to reach the "solidifying but not yet finished" stage, but I know that newer Cuisinart models make ice cream faster, so your time may vary. Just check on the ice cream frequently to make sure that you don't add your chocolate too late, as if the ice cream becomes too solid it won't be able to adequately mix in the chocolate.
- Continue to process ice cream until it reaches your desired firmness.
- Serve immediately or put in the freezer for a few hours to make it firmer.
- Store leftover ice cream in the freezer, preferably in a wide, shallow container to simplify future defrosting.
- By the next day, your stored ice cream will have become very hard in the freezer. Just be sure to plan ahead when you want to eat it—it will probably need twenty or more minutes of defrosting on the counter before it can be served and eaten.
Looking for more coconut ice cream recipes?
Be sure to check out my other coconut ice cream recipes:
- Cinnamon coconut ice cream
- Chocolate orange ice cream
- Strawberry chocolate chip coconut ice cream
- Chocolate chip and raspberry coconut ice cream
- Chocolate peanut butter coconut ice cream
- Chocolate mint coconut ice cream
You might also enjoy reading my ultimate guide on how to make coconut ice cream, in which I share all of my best tips and tricks so you can develop your own coconut ice cream recipe, if you so desire. 🙂
If you’re also a fan of cashew ice cream, go try my recipes for cinnamon cashew ice cream and chocolate cashew ice cream.
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