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Mint Chocolate Chip Ice Cream Dairy-Free (VIDEO)

Making homemade ice cream has many perks.

You can easily make it dairy-free. You can even make it lower sugar.

We did both in this mint chocolate chip ice cream recipe. See it below!


dairy free mint chocolate chip ice cream

There’s nothing more fun than making homemade ice cream. 

And this time, I decided to cut the sugar content in half and see if my family noticed. 

To my surprise, no they didn’t! 

I used half stevia and half sugar. 

But I bet you could probably just half the sugar and leave the stevia out. 

If you try, let us know!

And that my friend, is another benefit to making your own ice cream. 

Less sugar for the win. 

To make our homemade ice cream, we use our easy peasy gel ice cream maker (affiliate). 

Ours makes four servings for our family of four. 

Just right for one night of ice cream dessert. 

On the rare occasion that we have leftovers, 

I mix the the ice cream back to creamy in my Kitchen aid mixer. 

And at that rate, milk shakes are delicious, too!

For the green food coloring in this recipe, we like to use natural food coloring (referral). 


Sometimes we chill the mixture in the freezer for 15 minutes before churning in our ice cream machine and/or chill the finished ice cream in the freezer for 15 minutes before eating.

Experiment a little, and you’ll find a good system to get the best texture depending on the ingredients you choose.

It’s easy to find cones that are dairy-free and allergy-friendly. Cake and waffle cones are some of our Aldi staples and waffle bowls are one of our Target snacks.

PLEASE NOTE: Here at Milk Allergy Mom, we simply share products that work for our family. Please consult your own doctor before trying food, supplements, or other products. Also read all labels and call companies for the latest, most accurate product information.

Or serve in a bowl. That works, too.

Now see our easy recipe below!

bowl of mint chocolate chip ice cream


Makes 4 Servings


1 cup plain dairy-free creamer
1/2 cup plain dairy-free milk
1/2 teaspoon vanilla extract
1/8 cup sugar
1/8 cup powdered stevia (or more sugar)
1/2 teaspoon peppermint extract
pinch of salt
green food coloring
dairy-free chocolate chips


Whisk all the ingredients together (except chocolate chips) in a large measuring cup or bowl.

Put mixture in the freezer for 15-30 minutes to get it really cold. (optional)

Remove mixture from freezer and pour the mixture into your ice cream maker.

Churn according to your machine directions. Ours takes about 30 minutes in our small gel machine.

Add chocolate chips to the churned ice cream.

If you want the ice cream firmer for cones, cover container and put the ice cream in the freezer for another 15-30 minutes. (optional)

If you have any leftover, freeze it for later. Put the leftover ice cream in your blender before serving in order to make it creamy again.

Or these homemade ice cream storage containers (affiliate) with nearly five stars look great! 

Here are more dairy-free ice cream recipes you may want to try. 

Hope you like this dairy-free mint chocolate chip ice cream as much as we do!

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Wednesday 24th of July 2019

What brand food coloring do you use?

Jamie Kaufmann

Friday 26th of July 2019

Hi Tristen. We really like the natural food coloring at Natural Candy Store. :)

Sarah Ward

Monday 27th of March 2017

Hi Jamie - We made your peppermint ice cream several times over the holidays. It was positively delicious. I was getting ready to see if you had a recipe for mint chocolate chip and figured it would be basically the same switching the candy canes for the choice chips, but it wasn't. Just wanted to ask if there was a reason with a few questions...peppermint calls for 1 cup creamer & 1.5 cups dairy free milk whereas the mint chip only calls for 1 cup creamer & .5 cups dairy free milk? Also peppermint calls for 1/2 cup sugar and the mint chip only calls for 1/4 total sweetener. I look forward to hearing from you. Thanks!

Jamie Kaufmann

Monday 27th of March 2017

Hi Sarah! You are so observant, ha ha! I know for the sugar I was just lessening it on purpose with the mint ice cream. In the top paragraph I said lower sugar and lower carb. :) Or else I wouldn't have remembered why, ha ha! As for the milk, it was probably just a matter of not having enough on hand, bwahahahaha. I don't think you can really mess it up, it's very forgiving. Looks like my vanilla recipe is also 1 cup creamer and 1/2 cup milk. That's usually my base recipe for creating the others. But if 1.5 cup milk worked, I'm sure that makes way more! SOOOOO, I will be experimenting with these soon and updating those blog posts as part of my blog switch over work. Thanks so much for letting me know. We definitely gotta get the ice cream in tip top shape for summer! Let me know how it goes.

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