Secret Ingredient Choc Mint Ice Cream

This dairy-free Vegan friendly ice-cream is made with healthy plant-based fats, unrefined ingredients and natural flavouring. All the goodness of ice-cream but guilt-free!

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I wanted to get in an ice-cream recipe before the weather takes a turn, and I seriously haven’t used my ice-cream maker enough and I seriously love ice-cream. The problem is, I need to be a little more organised to make ice-cream and think 24 hours ahead and place my ice-cream bowl in the freezer but this just doesn’t always happen unfortunately, so not quite as many homemade Vegan ice-cream recipes have happened as I’d have liked 🙁

Every time I visit the seaside (which is a lot, seeing as I live by the sea) I always grab an ice-cream (I just cannot help myself!) and my local gelato bar even do dairy-free options and sprinkles – it’s the best! But homemade ice-cream is so much more satisfying and I love knowing I’ve made it and it tastes awesome and it’s full of plant-based ingredients that aren’t bad for me.

I’m a lover of the choc-mint combination which I guess must come from being younger and having a lot of choc-mint ice-cream which was really popular at the time, before all of these funky creations appeared but I must admit I’m still a massive lover of the classic combinations, especially ones involving chocolate.

So I did plan to make ice-cream with my maker but I didn’t really plan what I was going to make but it appears I have upped and improved my previous recipe for Vegan Choc Mint Ice Cream, both of which are good but I must admit I do prefer this version. It is dairy-free, refined sugar free and full of good-for-you fats.

I really wanted to experiment when making this ice-cream and I wasn’t sure what to expect but I had picked up some fresh mint earlier on in the day so minty ice-cream was going to happen but I also had an avocado at home on the counter staring at me, so I thought, why not chuck that in and see what happens. Well what did happen was that it created a creamy smooth thick pale-green mixture (looks a lot better than it sounds) in my blender which would have been perfect for choc-chip mint ice-cream because it had a naturally pretty green colour from the avocado and mint. However, seeing as I’m a chocolate addict, in went the addition of cacoa powder and boom we have chocolate-mint ice-cream instead, plus some sweetness to offset the bitterness. I kept testing this as I was blending to get it perfect but do adjust the mint to your tastes and add the peppermint extract if you wish.

How To:

Read your ice-cream maker instructions as they all vary but you should be instructed to have your ice-cream inner bowl in the freezer for 8 – 24 hours to freeze. Leave in the freezer until ready to be used, but the longer the better.

In a blender, add the coconut milk and avocado and blend until smooth. Then add the sweeteners and taste, adjusting accordingly. Then add the mint leaves blending gradually, add stop every 30 seconds or so and adjust accordingly. (I used a lot of mint, but this is personal taste). Then add the cacoa powder and blend again until combined. Then add the peppermint extract, if desired.

Again read your ice-cream maker instructions as they may vary but place the maker on to churn and gradually add the ice-cream mixture from the blender or a measuring jug. Once all of the mixture is in the machine, leave it to do its thing according to the instructions, approx. 30 minutes to churn completely. (If it is no longer able to churn, then it is complete). The mixture will most likely be soft-serve which can be eaten straight away in a bowl or an ice-cream cone, or if you wish for a firmer ice-cream then place in the freezer to firm up before serving. When you are ready to serve, it is best to remove it from the freezer 30 minutes before to allow it to soften and be scoop-able.

Another recipe you might like to try is my Salted Caramel Ice-cream recipe, which involves no chocolate! (lol)

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Chocolate Mint Ice Cream
Prep time
Cook time
Total time
Recipe type: Dairy-free, Vegan, No-Bake, Raw
Cuisine: Dessert
  • 1 can full fat coconut milk
  • 1 ripe avocado
  • ½ cup maple syrup
  • ½ cup coconut sugar
  • Bunch fresh mint leaves (I used a 70g bag)
  • ½ tsp peppermint extract (optional)
  • ¾ cup cacao powder
  1. Blend all of the ingredients well.
  2. Pour into your running ice cream maker and allow to churn for 30 minutes or until it becomes too stiff to churn anymore.
  3. Remove from the ice cream baker and serve immediately (soft serve) in serving bowls or ice cream cones or place in an Air tight container or ice cream tub for 30 minutes to harden up.

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