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Horizontal close-up image of scoops of a light green ice cream in white bowls next to fresh herbs.

Mint Chocolate Chip Coconut Milk Ice Cream (Dairy-Free)

  • Author: Nikki Cervone
  • Total Time: 8 hours
  • Yield: About 2 pints 1x


Creamy and refreshing, learn how to make this dairy-free mint chocolate chip ice cream with a luscious coconut milk custard base.


  • 2 13.5-ounce cans full-fat coconut milk
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon coarse kosher salt
  • 1/2 medium ripe avocado, peeled and chilled (optional)
  • 2 ounces dark chocolate, finely chopped


  1. Freeze the bowl of your ice cream maker for at least 24 hours before making the recipe.
  2. Fill a medium pot halfway with water and bring to a gentle simmer over medium-high heat on the stovetop. In a heatproof medium bowl that fits on top of the pot without touching the water, whisk together the contents from the cans of coconut milk.
  3. Place the bowl on top of the pot and heat the coconut milk until it just begins to steam, whisking occasionally, 8-10 minutes. Remove from the heat, but keep the water in the pot at a gentle simmer.
  4. In a separate medium heatproof bowl, vigorously whisk together the egg yolks as you gradually add the granulated sugar. Whisk together until a thick and light mixture forms, 1-2 minutes.
  5. While whisking constantly, pour about 1/3 of the hot milk mixture into the bowl with the egg yolks. Whisk just until combined and repeat with another 1/3 cup. While whisking constantly, pour the egg yolk mixture into the bowl with the remaining coconut milk. Return to the pot with the simmering water.
  6. Stirring gently yet constantly, cook the custard until the mixture thickens enough to coat the back of a spoon, another 8-10 minutes. It should reach a temperature between 175 and 185°F.
  7. Immediately remove from the heat and pour through a fine mesh strainer into a clean bowl. Whisk in the peppermint extract and salt.
  8. Allow the mixture to cool at room temperature for about 1 hour, stirring occasionally, before transferring to an airtight container to chill completely, at least 8 hours or up to 24 hours.
  9. Optional: For a light green color, process the chilled base with the avocado in a blender just until completely combined, about 30 seconds, immediately before churning.
  10. When ready to churn, add the base to the chilled bowl of your ice cream maker. Churn according to the manufacturer’s directions, or until it reaches a slightly thick, yet still soft, consistency. This may take 15-20 minutes.
  11. In the last few minutes of churning, while the ice cream is still very soft, add the chopped chocolate.
  12. Transfer the ice cream to an airtight freezer-safe container, and place a piece of parchment paper or plastic wrap directly on the surface of the ice cream before securing with the lid. Store in the freezer until firm, 6-8 hours.
  13. When ready to serve, allow the ice cream to sit at room temperature for about 10-15 minutes to soften slightly.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Ice Cream
  • Method: Stovetop/Ice Cream Maker
  • Cuisine: Frozen Dessert

Keywords: dairy-free, chocolate chip, mint, ice cream, coconut milk