Easy Coconut Mint Ice Cream Recipe – Carob Chocolate Chips

Last Updated on 2 months by Neha Deshmukh

Easy Coconut Mint Ice Cream Recipe – Carob Chocolate Chips

Hey everyone! If you’re anything like me, you need a good ice cream recipe in your back pocket, especially when the weather heats up. And this isn’t just any ice cream. This Easy Coconut Mint Ice Cream with Carob Chocolate Chips is a little slice of heaven – creamy, refreshing, and surprisingly good for you! I first made this when I was craving something sweet but didn’t want to feel guilty afterwards, and it’s been a family favourite ever since. Let’s get scooping!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy to make, even if you don’t have an ice cream maker (though it definitely helps!). It’s also vegan-friendly, gluten-free, and uses natural sweeteners. Plus, the subtle mint flavour combined with the rich carob “chocolate” chips is just… chef’s kiss. And the secret ingredient? You’ll have to read on to find out!

Ingredients

Here’s what you’ll need to whip up a batch of this dreamy ice cream:

• ?? cup coconut oil
• 1 tablespoon carob powder
• 1 can (13.5 fl oz / 400ml) full-fat coconut milk
• ?? teaspoon peppermint extract
• ?? cup fresh mint leaves
• 1 tablespoon maple syrup
• Handful of fresh baby spinach

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Coconut Oil: Types and Uses

I recommend using refined coconut oil for this recipe. It has a neutral flavour, so it won’t compete with the mint. Unrefined coconut oil will give a slight coconut taste, which some people love! About 120ml or 1/2 cup is perfect.

Carob Powder: A Chocolate Alternative

Carob powder is a fantastic alternative to cocoa powder, especially if you’re looking to avoid caffeine or the bitterness of chocolate. It has a naturally sweet, slightly nutty flavour.

Full-Fat Coconut Milk: The Creamy Base

Don’t skimp on the full-fat coconut milk! It’s what gives this ice cream its incredibly creamy texture. The higher the fat content, the smoother the result. Chill the can overnight for even thicker cream.

Peppermint Extract: Quality Matters

A little peppermint extract goes a long way. I suggest starting with ½ teaspoon and adding more to taste. Look for a good quality extract for the best flavour.

Fresh Mint Leaves: Choosing the Best

Fresh mint leaves are essential for that vibrant minty flavour. Choose leaves that are bright green and fragrant. About a packed cup is ideal.

Maple Syrup: Natural Sweetener

Maple syrup adds a lovely natural sweetness. You can adjust the amount to your liking.

Baby Spinach: The Secret Ingredient

Yes, you read that right! A handful of baby spinach adds a beautiful natural green colour without affecting the flavour. Trust me on this one – it’s a game changer!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First things first: pre-freeze your ice cream maker’s container or a baking dish in the freezer for at least 24 hours. This is crucial for a smooth texture.
2. Next, let’s make those carob chocolate chips! Mix the melted coconut oil and carob powder in a shallow dish. Pop it in the freezer for about 20 minutes until it’s firm enough to break into chips.
3. Now, in a blender, combine the full-fat coconut milk, peppermint extract, mint leaves, maple syrup, and that handful of baby spinach. Blend until everything is super smooth and creamy. Don’t worry, you won’t taste the spinach!
4. Break up the frozen carob mixture into chips and gently mix them into the blended ice cream base.
5. Pour the mixture into your pre-frozen ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe dish and freeze for 2-3 hours, stirring every 30-45 minutes to prevent ice crystals from forming.
6. Serve immediately for a soft-serve consistency, or freeze for a longer, firmer texture.

Expert Tips

• For an extra creamy texture, chill the coconut milk can overnight.
• Don’t over-churn the ice cream, or it can become grainy.
• If you’re freezing without an ice cream maker, the stirring is key! It breaks up ice crystals and keeps the texture smooth.

Variations

• Vegan Adaptation: This recipe is already vegan! Just double-check your maple syrup is 100% pure.
• Spice Level Adjustment (Peppermint Intensity): My friend, Priya, loves a really strong mint flavour. She adds up to 1 teaspoon of peppermint extract. Start small and add more to taste!
• Festival Adaptations (Holi – Green Color Theme): This ice cream is perfect for Holi! The natural green colour from the spinach fits the theme beautifully.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Serving Suggestions

This ice cream is delicious on its own, but it’s even better with a sprinkle of shredded coconut or a few fresh mint leaves. It also pairs wonderfully with a warm brownie or a slice of fruit pie.

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It may become a little icy after a while, but it will still be delicious!

FAQs

Is this recipe truly healthy?

Compared to traditional ice cream, yes! It uses natural sweeteners, healthy fats from coconut, and sneaks in some greens. It’s still a treat, but a slightly healthier one.

Can I use another type of milk besides coconut milk?

You can try using cashew milk or almond milk, but the texture won’t be as creamy. Full-fat coconut milk really is the best option for this recipe.

What if I don’t have an ice cream maker?

No problem! The instructions include a method for freezing without one, but remember to stir frequently.

Can I adjust the sweetness level?

Absolutely! Add more or less maple syrup to suit your taste.

Why is spinach used in this recipe?

It’s our secret weapon for a beautiful natural green colour! You won’t even taste it, I promise.

How long will this ice cream keep in the freezer?

Up to 2 weeks, but it’s best enjoyed within the first week for optimal texture.

What are the benefits of using carob powder?

Carob is a naturally sweet and caffeine-free alternative to chocolate. It’s also a good source of fibre and antioxidants.

Enjoy your homemade Coconut Mint Ice Cream! Let me know in the comments how it turns out for you. Happy scooping!