Easy vegan mint chocolate chip ice cream is super creamy, refreshing, loaded with vegan chocolate chips, and made using a Ninja Creami with just 8 ingredients!
Jump to:
- Why You’ll Love This Recipe
- The Ingredients
- Recipe Variations
- How to Make Vegan Mint Chocolate Chip Ice Cream (Ninja Creami)
- FAQs
- Pro Recipe Tips
- How To Store Ninja Creami Ice Cream?
- More Vegan Desserts
- Vegan Mango Ice Cream (Ninja Creami)
- Easy Strawberry Slushie Recipe
- Vegan Strawberry Ice Cream (Ninja Creami)
- Vegan Mint Chocolate Chip Ice Cream (Ninja Creami)
Why You’ll Love This Recipe
I thought I loved ice cream before, but my new Ninja Creami has been so fun to whip up vegan ice cream with. I’ve already shared recipes for vegan strawberry ice cream and vegan mango ice cream, but now it’s time for a childhood favorite. This vegan mint chocolate chip ice cream is creamy, sweet, refreshing, minty (without tasting like toothpaste), and loaded with vegan chocolate chips… but dairy-free, with only 8 simple ingredients.
Instead of dairy, I’ve used creamy cashews (or a nut-free option) blended with peppermint, sweetener (regular or unrefined), and a little spinach for a natural green color without artificial dyes (you can’t taste it!). Making vegan mint chocolate chip ice cream in a Ninja Creami is incredibly easy, too – simply soak the nuts, blend the mix, freeze it, and let the Creami do its magic. Add plant-based chocolate chips and you have a perfectly refreshing treat year-round!
Love frozen treats? Try pineapple strawberry nice cream, or coffee nice cream. Or in the mood for a drinkable format? Try out this vegan banana milkshake, banana nectarine smoothie, or this strawberry smoothie with yogurt.
The Ingredients
Please refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Cocoa powder: Make vegan double chocolate mint choc chip ice cream by adding cocoa powder to the base (to taste).
- Protein powder: Add a scoop of vegan plain/vanilla protein with a splash of plant-based milk for high-protein, dairy-free mint chocolate chip ice cream.
- Mix-ins: I.e., chopped Oreos, vegan chocolate cookies, finely chopped plant-based brownies, vegan chocolate sprinkles, swirls of plant-based chocolate sauce, etc.
How to Make Vegan Mint Chocolate Chip Ice Cream (Ninja Creami)
Step 1: If you aren’t using a high-speed blender, first soak the cashews in cold water overnight. Running low on time? Boil them for 15-20 minutes to soften. Then, blend all the ingredients (except the vegan chocolate chips) in a high-speed blender until smooth and creamy.
Step 2: Pour the mix into the Ninja Creami pint jar (don’t exceed the maximum fill line), secure the lid, and freeze it on a flat surface for 24 hours.
Add more/less spinach to adjust the green color.
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Step 3: Remove the lid, insert the pint jar into the Ninja Creami, then lock it in place. Process using the ‘ICE CREAM’ setting.
Step 4: Create a 1-1 ½-inch wide hole in the center, add the vegan chocolate chips, and use the ‘MIX INS’ program. Enjoy the Ninja Creami mint chocolate chip ice cream immediately or freeze it for 30-90 minutes for a firmer texture.
If crumbly, add 1-2 tablespoon of vegan milk/cream and ‘RE-SPIN’. Repeat if needed.
When adding mix-ins, it’s fine for the plant-based ice cream to go above the Max fill line.
FAQs
I tested this Ninja Creami mint chocolate chip ice cream recipe with fresh mint, but wasn’t happy with the color, and still found it required peppermint extract for my preferred flavor. Experiment, if preferred.
Yes, you with agave, although sugar makes the vegan ice cream creamier. Also, use the ‘LITE ICE CREAM’ program with low-sugar (and/or low-fat) vegan ice cream.
Use a regular ice cream maker. For a no-churn vegan mint chocolate chip vegan ice cream recipe, freeze it in a loaf pan, stirring every 30 minutes for 3 hours for a scoopable consistency. Soften for 10 minutes before scooping.
You could use a condensed coconut milk and vegan whipping cream base like I do for my vegan mango ice cream.
Pro Recipe Tips
- Adjust mint: Add to taste. Don’t add too much, or it'll taste like toothpaste.
- Don’t overfill: Don’t exceed the maximum fill line, as it may struggle to work and damage the machine.
- Freeze properly: Ensure it’s frozen level. A 24-hour freeze ensures a fully frozen base. Use the ‘SOFT SERVE’ setting if not completely frozen.
- To avoid crumbly vegan ice cream: If it’s crumbly after the first spin, add a splash of plant-based milk/cream (1-2 tbsp) and ‘RE-SPIN’. Repeat if needed.
How To Store Ninja Creami Ice Cream?
Level the surface (which makes it easier to re-process), add the lid, and store it for 2-3 weeks (after that, it becomes icier).
To enjoy, let it sit for 5-10 minutes before reprocessing using the ‘ICE CREAM’ program (vegan chocolate chips will be pulverized; add more after, if preferred).
More Vegan Desserts
If you tried this vegan mint chocolate chip ice cream recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Mint Chocolate Chip Ice Cream (Ninja Creami)
Ingredients
- 1 cup of raw cashews (soaked in hot water for 15–30 minutes if not using a high-speed blender)
- 1 ½ cups of plain soymilk
- 2 tablespoons of fresh spinach
- 1 teaspoon of peppermint extract
- 1 ½ teaspoons of vanilla extract
- Pinch of salt
- ¼ cup of sugar
- 1 to 2 tablespoons of vegan mini chocolate chips or chopped chocolate (stir in after spinning)
Instructions
- In a high-speed blender, combine the cashews, soymilk, spinach, peppermint extract, vanilla extract, salt, and sugar. Blend for 1 minute until smooth and creamy.
- Pour the mixture into a Ninja Creami pint container and freeze for 24 hours, until completely solid.
- Let the container sit at room temperature for 10 minutes. Insert into the Ninja Creami and use the “ice cream” setting.
- If crumbly, add 1 tablespoon of soymilk and re-spin until smooth.
- Stir in the vegan chocolate chips and serve immediately, or return to the freezer for a firmer texture.
Notes
- Adjust mint: Add to taste. Don’t add too much, or it'll taste like toothpaste.
- Don’t overfill: Don’t exceed the maximum fill line, as it may struggle to work and damage the machine.
- Freeze properly: Ensure it’s frozen level. A 24-hour freeze ensures a fully frozen base. Use the ‘SOFT SERVE’ setting if not completely frozen.
- To avoid crumbly vegan ice cream: If it’s crumbly after the first spin, add a splash of plant-based milk/cream (1-2 tbsp) and ‘RE-SPIN’. Repeat if needed.
Andrea says
Love how this ice cream turned out!