Can I make this ice cream without an ice cream maker?

Yes! This is a no-churn recipe, so you don’t need any special equipment.

What’s the best nondairy milk to use for the condensed milk?

I prefer to use oat milk varieties but you can use whatever you can find!

How strong is the mint flavor?

That depends on how much peppermint extract you use. Start with a small amount, taste the mixture, and adjust to your preference before freezing.

How long does it take to freeze?

The ice cream typically needs about 4–6 hours to fully set, but overnight freezing will give you the best texture.

Why is my ice cream too hard to scoop?

No-churn ice cream can freeze quite firm. Let it sit at room temperature for 5–10 minutes before scooping for the perfect consistency.

Can I skip the food coloring?

Absolutely! The green color is purely for appearance and doesn’t affect the flavor at all.

Vegan Mint Chip Ice Cream (5 Ingredients, No-Churn!)

Vegan Mint Chip Ice Cream

Waffle cone with two scoops of mit chip ice cream.

Print Recipe

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No-churn, dairy-free, homemade mint chip ice cream. Only 5 ingredients!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 1 Pint 1x
Category: Frozen Desserts
Method: Freeze
Cuisine: American
Diet: Vegan

Ingredients

Scale

2 cups nondairy heavy cream*

1 11.25 ounce can nondairy sweetened condensed milk

1 teaspoon peppermint extract

1/2 teaspoon salt

green vegan food coloring (optional)*

1 c nondairy mini chocolate chips

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Instructions

Whip: Add the heavy cream to a large bowl and beat with an electric hand mixer until medium peaks form. This should take about 3-4 minutes.
Mix: In a separate bowl, whisk together the sweetened condensed milk, peppermint extract, salt and green food coloring (see notes). Once smooth and green color is to your liking, pour mixture into the bowl with the whipped cream. Gently fold together until ice cream base is homogenous. Be careful not to mix too aggressively. You don't want to completely deflate the cream! Fold in the chocolate chips.
Freeze: Pour the ice cream base into a sealable container or cake/loaf pan. Cover and place in the freezer to chill for at least four hours. Overnight works best. Allow ice cream to thaw at room temperature for 15 minutes before scooping.

Equipment

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Notes

*Ice cream will keep in an airtight container in the freezer for up to 2 weeks.

*There are a few brands of dairy-free heavy cream out there - Silk and Country Crock are my favorites!

*If you decide to use food coloring, start small and work your way up. The amount you'll need depends on the quality. You want a pretty vibrant color as you will be folding in the cream which will lighten the hue.

Find it online: https://censoredbaker.com/vegan-mint-chip-ice-cream/