Vegan Choc-Mint Ice Cream

This Vegan ice cream is super creamy despite it being dairy-free as it is made with a coconut milk base and flavoured with a good quality cocoa powder and peppermint extract to give it that choc-mint deliciousness.

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Finally it’s hotting up over here, but I’m a bit pessimistic and sceptical with our British weather and constantly just think ‘but how long is it going to last’. Therefore I try to enjoy every moment we have in the sunshine as it never lasts for long enough. And that obviously means, eating as much ice cream as possible in the space of about 3 months, which is definietely acceptable when the other 9 months I probably won’t touch it… until maybe now!

As I’ve recently been spending a lot of money on buying ice-cream when I go out because I cannot visit somewhere without having an ice-cream and its especially hard when I live by the sea and it’s staring me in the face. Everyone loves ice-cream right, the queues are often ridiculous so we are definitely an ice cream loving nation, and those of you who aren’t, you’re crazy…like my mother and partner, not big fans and therefore crazy people!

So spending too much money on ice cream led to me buying myself an ice-cream maker which I have looked at possibly every summer for a couple of years now and never actually bought one but this year I thought, if I’m going to spend money all the time then I’d like to try and make some myself, as with much of my cooking… why buy it when you can make it?!

This was my first attempt at homemade ice-cream and I knew I wanted to make my first ice-cream Vegan as I had recently been away and turned down the option of Vegan ice-cream! I was so annoyed with myself because I wanted to try it and see the difference but went with what I knew!! This Vegan ice-cream is made with tinned coconut milk as the base and then you can add flavourings depending on what flavour you’re going for. Now my go-to is always chocolate but I do plan to experiment with other flavours too but for my first trial I went with choc-mint and I was not disappointed and neither was my partner thankfully!

I found that this recipe took a lot of love and more time than I thought it would but I think it was worth it and I’ll definitely be trying more creations in the future.

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.
Place a medium-large saucepan over a low heat and add the coconut milk, coconut sugar, maple syrup and cocoa powder and combine continually stirring with a whisk, continue to heat for 5-10 minutes until thickened slightly and well-combined. Remove from the heat and leave to cool (approx. 1 – 2 hours)
Combine the cornstarch and water to create a paste (this is used to thicken and combine the ice-cream further)
Once cooled add the peppermint extract and the cornstarch paste, and place the mixture in the fridge to completely cool for a further 2 – 4 hours (but the longer the better)
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 (I stored mine in a measuring jug in the fridge which measured approx. 900ml of liquid) which is fine for my 1.5l ice-cream maker but they do recommend approx. 800ml for best results. 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. The mixture will most likely still be very soft, so place it in an storage container (an old ice-cream container works well) and place in the freezer to firm up before serving (approx. 4 hours depending on how you like it)

When you are ready to serve, it is best to remove it from the freezer 30 minutes before eating to allow it to soften a little.

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  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Vegan Choc-Mint Ice-Cream
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Desert
Serves: Approx 900ml
  • 2 cans full-fat coconut milk
  • ½ cup coconut sugar
  • ½ cup maple syrup
  • ½ cup cocoa powder
  • ½ tbsp cornstarch and 1 tbsp water
  • 1 tsp peppermint extract
  1. Before you set out at making the mixture, read your ice-cream maker instructions as you will need to have your ice-cream makers inner bowl in the freezer for 8 – 24 hours to freeze and leave in the freezer until ready to be used.
  2. Combine the ingredients (except extract) on a low-medium heat and simmer for 5-10 minutes or until thickened.
  3. In a small bowl combine the cornstarch and water to make a paste.
  4. Add the peppermint extract and cornstarch paste once cooled.
  5. Leave mixture to cool completely before placing in the fridge to thicken for 4 hours then transfer to ice-cream maker and churn according to instructions (approx. 30 minutes) before removing from the machine and placing soft mixture in a container in the freezer for approx. 4 hours or until hardened.
  6. Remove single servings 30 minutes prior to eating to allow to thaw until scoopable.

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