Creamy Vegan Mint Chocolate Chunk Ice Cream


Heck. Yes.

Am I the only one who obsesses over mint chocolate chunk ice cream? I can't be. Because with all that creamy, minty, chocolatey goodness, you'd have to be cray cray to not feel a little jolt of excitement just thinking about it. 


So naturally, I felt the need to re-create one of my favorite flavors using all natural, dairy-free ingredients. And I have to tell you guys, it came out fantastic!


First of all, you won't find any wimpy chocolate chips in this mint ice cream. I went straight for the good stuff and used crushed dark chocolate chunks. 


The coconut cream base makes it deliciously velvety. The almond milk and coconut oil aid in making this blend ultra creamy. And the source for the minty flavor? Fresh mint leaves!

Hey there, healthy ice cream!


The best part about this vegan mint chocolate chunk ice cream is that you don't even need an ice cream maker. All you need is a high powdered blender or food processor. Blend up your ingredients and pop the creamy blend in the freezer for a few hours. It's that easy, my friends. 

I recommend using a loaf pan to freeze and store your ice cream. If you don't have one, they are pretty inexpensive and will come in handy more often than you think. I've linked mine here so you can get in on the action. 

If you try it out, I'd love to see! Just tag your photo with #projectsunny on Instagram. Enjoy!

print recipe
Creamy Vegan Mint Chocolate Chunk Ice Cream
  • 1 - 14 ounce can coconut cream
  • 1 bunch fresh mint leaves
  • 3 tablespoons unsweetened almond milk
  • 1/3 cup coconut oil, melted
  • 1/4 cup coconut sugar
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 1/2 cup dark chocolate chunks
1. Add 1/4 of the coconut cream and all of the mint leaves to your blender or food processor. Blend until smooth. 2. Add the remaining coconut cream, almond milk, coconut oil, sugar, vanilla extract, and salt. Blend until well combined. Stir in chocolate chunks by hand, do NOT process with chocolate chunks. 3. Pour into a loaf pan and freeze for at least 2 hours.
Prep time: Cook time: Total time: Yield: 6