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Three scoops of vegan mint chocolate chip ice cream in a speckled bowl.
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5 from 5 votes

Vegan Mint Chocolate Chip Ice Cream (Ninja Creami)

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!
Prep Time5 minutes
Freeze + Spin Time1 day 5 minutes
Total Time1 day 10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 315kcal
Author: Toni

Equipment

Ingredients

  • 1 cup raw cashews if not using a high-speed blender, soak overnight in cold water or boil for 15 to 20 minutes
  • 1 ½ cups plain soymilk
  • 2 Tablespoons fresh spinach
  • 1 teaspoon peppermint extract
  • 1 ½ teaspoons vanilla extract
  • 1 pinch salt
  • ¼ cup sugar
  • 1 to 2 Tablespoons vegan mini chocolate chips or chopped vegan chocolate added 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.
    Cashews, soymilk, spinach, and the other mint ice cream ingredients in a blender.
  • Pour the mixture into a Ninja Creami pint container and freeze for 24 hours, until completely solid.
    Pale green mint ice cream base poured into a Ninja Creami pint, with chocolate chips nearby.
  • Let the container sit at room temperature for 10 minutes. Insert into the Ninja Creami and use the Ice Cream setting.
    Smooth, creamy mint ice cream in the Ninja Creami pint after spinning, next to a bowl of chocolate chips.
  • If crumbly, add 1 Tablespoon of soymilk and re-spin until smooth.
  • Make a small well in the center, add the vegan chocolate chips, and use the Mix-In function, or simply stir them in. Serve immediately, or return to the freezer for a firmer texture.
    Mint chocolate chip ice cream in the Ninja Creami pint after the Mix-In cycle.

Notes

  • Add peppermint to taste. Too much will taste like toothpaste.
  • Don’t fill past the Max Fill line, since the machine may struggle to process it.
  • Freeze the pint level for 24 hours. If it’s not quite frozen solid, use the Soft Serve setting.
  • If it’s crumbly after the first spin, add 1 to 2 Tablespoons of plant-based milk and re-spin. Repeat if needed.

Nutrition

Calories: 315kcal | Carbohydrates: 31g | Protein: 9.5g | Fat: 18g | Saturated Fat: 3.7g | Sodium: 86mg | Potassium: 364mg | Fiber: 2g | Sugar: 20g | Calcium: 39mg | Iron: 3mg