Vegan Mint Chocolate Chip Ice Cream

It’s official. It’s summer! This weeks recipe is so good I have a feeling I’ll be making it a lot this summer. I love to enjoy ice cream in the summer but the vegan/dairy free varieties in the grocery store often contain additives and sugar that I would prefer not to eat not to mention the price tag-usually around $10 for a small 500 ml container.

This recipe is super simple and easy to make, and if you’re not a fan of mint you can add your own flavours such as vanilla bean, coffee, or chocolate.




  • 2 cans full fat coconut milk
  • 2 ripe avocados
  • 1/4 cup maple syrup
  • Handful of fresh mint leaves
  • 1 tsp peppermint extract
  • 1/4 cup dark chocolate chips or raw cocoa nibs


Scoop the thick creamy part of the coconut milk out and put into blender or food processor along with all of the other ingredients, except the cocoa nibs or chocolate chips. You can conserve the liquidy part of the coconut milk for another use like a smoothie or curry. Store it in a glass jar in the fridge for a couple days or freeze it if you won’t use it right away. I like using Aroy-D coconut milk because it doesn’t have any additives like carageenan or guar gum, and they now have an organic canned coconut milk.

Blend all of the ingredients until they are well combined and then stir in the cocoa nibs or chocolate chips. Transfer to a glass bowl or container and freeze for a few hours, stirring occasionally. Let the ice cream thaw for 10 minutes before serving.


-Lindsey Luckey, RHN

Local Health’s Holistic Nutritionist