Vegan Mint Ice Cream

I can think of nothing more refreshing on these 90 degree days than a bowl of ice cream!

I was lucky enough to have Nick buy me a fancy ice cream maker a year or two ago, which really helped step up my ice cream game to a whole new level.

Although my recipe was originally made with dairy, lately, I’ve started to use coconut milk as my base since I’m not a milk drinker. It’s even better! I think coconut milk really adds a level of freshness and gives the mint a great base to shine in! The key for a good ice cream is having a good level of fat, so a full fat coconut milk is a great healthy alternative to dairy milk.

This version is so simple and quite possibly my favorite yet! It requires just 6 basic ingredients and simple methods. There’s even an option for those of you who don’t own an ice cream maker in the notes.

Keepin’ it basic:

Coconut milk, Mint, Vanilla extract, Coconut sugar, Honey, Sea Salt

Although not originally included in this recipe, typically I do add in chunks of chocolate to have a delicious Mint Chocolate Chip vibe, so be creative and add what you’d like!

Our porch grown mint plant


  • 2 cans unsweetened coconut milk (don’t use low fat)
  • 1/4 cup coconut sugar
  • 1/4 cup honey
  • pinch of salt
  • 2 tsp vanilla extract
  • 1/3 cup fresh mint leaves
  • 1/2 cup spinach (optional for color)
  • 1/4 tap xantham gum (binder)


  1. The day before or morning of, place your ice cream churning bowl in the freezer to properly chill (see notes below if you don’t have an ice cream maker).
  2. In a saucepan, add coconut milk, honey, sugar, sea salt, and vanilla extract and stir. Heat to a small simmer until all sugar has dissolved.
  3. Turn heat off and add mint leaves to saucepan and let infuse with lid on for about 30 minutes.
  4. Place mixture in blender with spinach leaves, if using (if omitting, just skip blender) and blend until smooth. Pour mixture through a mesh strainer in a large sealable bowl.
  5. Add xantham gum and thoroughly mix before placing in the fridge to chill for 4 hrs or overnight depending on your schedule.
  6. Add mixture directly to chilled ice cream maker bowl and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. See notes if you don’t have a churner.
  7. Once churned, transfer the ice cream to a large freezer-safe container and use a spoon to smooth the top.
  8. Cover securely and freeze for at least 4-6 hours or until firm.
  9. Enjoy!
  • Notes: Will keep in the freezer for up to 10 days, though I doubt it will last that long! 😋
  • If you don’t own an ice cream maker, you can add chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and stir /whisk to incorporate air. Repeat until mostly firm – 6-8 hours. Then continue freezing until completely firm before serving. It won’t yield as creamy results, but it should still work.

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