Dairy-Free Ninja Creami Mint Chocolate Chip Ice Cream
Naturally flavored with fresh mint, this Dairy-Free Ninja Creami Mint Chocolate Chip Ice Cream is creamy and refreshing. This 6-ingredient Ninja Creami ice cream is also refined sugar-free and food coloring-free.
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This Dairy-Free Ninja Creami Mint Chocolate Chip Ice Cream has a luxuriously creamy texture. And that green color you see is all natural.
This mint chocolate chip ice cream recipe is made without any artificial food coloring or artificial flavor. And, it is easily customizable to fit your sugar preferences as well.
It’s the beginning of fall, and temperatures hit a high of 87 degrees Fahrenheit here in Georgia. So, I am adding another dairy-free cool treat to my Ninja Creami recipes collection. Which, right now, has only one other recipe in it, and that’s this Pumpkin Ice Cream.
What I love about this recipe:
- It is so creamy and tasty,
- It is dairy-free,
- It is made without any artificial colors or flavors,
- It is a quick recipe to make, and
- It can be customized to fit your dietary preferences.
What are the ingredients needed to make this Dairy-Free Ninja Creami Mint Chocolate Chip Ice Cream?
Below you will find the 6 ingredients needed to make this cool dessert, along with some substitutions:
- Coconut cream
Coconut cream differs from coconut milk in its higher fat content. I usually buy cans of coconut cream and pop a couple in the freezer. I use them to make ninja creami treats, no-churn ice cream recipes, dairy-free puddings, and even pancake toppings. Coconut cream will result in a super creamy dairy-free Ninja Creami ice cream.
- Coconut milk
I also add a bit of full-fat coconut milk to thin out the ice cream mixture and facilitate the mixing of the other ingredients. Almond milk, soy milk, and cashew milk would also be good d substitutes in this vegan ice cream.
- Fresh mint leaves
I have a bunch of fresh mint in my backyard, and I used some of that. If you prefer, you could use 1-2 teaspoons of mint extract or peppermint extract. Peppermint extract tends to be stronger, so use less of it. When I use extracts, I usually add in a teaspoon and see how it tastes before I add in another half teaspoon or so.
- Frozen spinach
Fresh spinach or frozen spinach would work in this recipe. The Spinach (along with the mint leaves) gives this mint ice cream its gorgeous green color. If you have some spirulina on hand, you could use a half spoon of it instead of the spinach.
- Allulose
I used allulose in this recipe, but any zero-calorie sweetener would work. You could also use granulated sugar or powdered sugar.
- Chocolate Chips
I used a mixture of dairy-free semi-sweet chocolate chips and chopped dark chocolate as mix-ins. However, any chocolate you prefer could also be used.
How do you make this vegan mint chocolate chip ice cream?
If using frozen spinach, let it thaw until it gets to room temperature, or microwave it on the defrost or thaw setting.
Step 1: Add the coconut milk to a microwave-safe dish and microwave it for 30-40 seconds or until warm.
Step 2: Then add the mint leaves to the warm coconut milk and let it infuse for 5 minutes.
Step 3: Then, add the coconut milk and mint leaf mixture to a Ninja Creami pint. Also, add the coconut cream, the spinach, and allulose (or sweetener of your choice), and mix well. At this point, the mixture will not be green as the coloring takes place during the blending later.
Step 4: Place lid on the pint and freeze it on a flat surface for 6-8 hours or overnight.
Step 5: The next day, take the Ninja Creami pint out and let it thaw for 10 minutes or so.
Step 6: Then add the Ninja Creami pint container to the outer bowl, secure the outer bowl lid, and blend this on the “lite ice cream” setting. I like to then add in a tablespoon or two of almond milk (cashew milk, soy milk, or oat milk would work too) and respin this again, until creamy.
Step 7: Add the chocolate chips and blend them in on the “mix-in” setting. And scoop and enjoy!
I love to enjoy a bowl of this ice cream with a generous pour of homemade chocolate hardshell.
Ninja Creami Tips
I have had my Ninja Creami for about 3 months now, and I have a few tips from lessons I have learned.
- Freeze pints on a flat surface.
When you place your Ninja Creami pints in the freezer, make sure that they are flat. There’s nothing that has them on a slant. The reason for this is that the next day, when this frozen ice cream is introduced to the Ninja Creami, there is a big chance that the blade will demagnetize and fall off. The machine will begin to smoke, and it will be rendered useless. If it’s under warranty, Ninja will send you a replacement. Unfortunately, I speak from experience. - Thaw the ice cream for 10 minutes.
Again, if the ice cream mixture is rock solid, there is a chance it will mess up the blade. So, simply thaw your delicious concoction for about 15-20 minutes and spin it. - Add a splash of almond milk or coconut milk.
If, after the first spin, your ice cream is more powdery than creamy, add a splash of almond milk or coconut milk and respin this mixture on the “respin” setting. It might take a couple of respins for the ice cream to be the texture you prefer. - Flatten out leftovers
If there’s any ice cream in the Ninja Creami pint that is to be refrozen, use a spoon and flatten it out. This helps keep the blade from falling out. - Get more pints
If you only have the 2 pints that came with your machine, order a few more (they are sold in 2 and 4-packs). Do not try to use plastic bags that fit into the pints to make different flavors. Any ice cream that is to be spun in a Ninja Creami needs to be frozen in one of the Ninja Creami pints for safety purposes.
Variations
This recipe can be tweaked a bit, and a scoop of protein powder could be added to it to result in a dairy-free protein ice cream.
You could also add a teaspoon of vanilla extract to this for a complex vanilla-mint flavor.
How to make this ice cream without a Ninja Creami?
If you do not have a Ninja Creami, all 6 ingredients can be placed in a high-speed blender and blended until well incorporated. Then, it could be poured into a freezer-safe container and frozen until ready to scoop and enjoy.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1 cup coconut cream
- 1/4 cup coconut milk
- 15-18 mint leaves (1/4 cup approximately, very loosely packed)
- 1 tbsp. frozen spinach (or 4-5 leaves of fresh spinach)
- 4-5 tbsp. Allulose (or monkfruit sweetener)
- 1/3 cup chocolate chips (semi-sweet, dark, milk, or a combination of all)
Instructions
- If using frozen spinach, let it thaw until it gets to room temperature, or microwave it on the defrost or thaw setting.
- Add the coconut milk to a microwave-safe dish and microwave it for 30-40 seconds or until warm.
- Then add the mint leaves to the warm coconut milk and let it infuse for 5 minutes.
- Add the coconut milk and mint leaf mixture to a Ninja Creami pint. Also, add the coconut cream, the spinach, and allulose (or sweetener of your choice), and mix well.
- Place the lid on the pint and freeze it on a flat surface for 6-8 hours or overnight.
- The next day, take the Ninja Creami pint out and let it thaw for 10 minutes or so.
- Then add the Ninja Creami pint container to the outer bowl, secure the outer bowl lid, and blend this on the “lite ice cream” setting. I like to then add in a tablespoon or two of almond milk (cashew milk, soy milk, or oat milk would work too) and respin this again, until creamy.
- Add the chocolate chips and blend them in on the “mix-in” setting.
- Scoop and enoy!
Notes
When you place your Ninja Creami pints in the freezer, make sure that they are flat. There’s nothing that has them on a slant. The reason for this is that the next day, when this frozen ice cream is introduced to the Ninja Creami, there is a big chance that the blade will demagnetize and fall off. The machine will begin to smoke, and it will be rendered useless. If it’s under warranty, Ninja will send you a replacement. Unfortunately, I speak from experience. Thaw the ice cream for 10 minutes.
Again, if the ice cream mixture is rock solid, there is a chance it will mess up the blade. So, simply thaw your delicious concoction for about 15-20 minutes and spin it. Add a plash of almond milk or coconut milk.
If, after the first spin, your ice cream is more powdery than creamy, add a splash of almond milk or coconut milk and respin this mixture on the “respin” setting. It might take a couple of respins for the ice cream to be the texture you prefer. *See blog post for more Ninja Creami tips.
Mint ice cream is one of my favourites, so there’s a big Yes to this recipe. I love that you used fresh mint for a delicate flavour, as extracts can be overwhelming and annoying.
This looks fantastic! The Ninja Creami looks so good and so many people rave about it. You and Eva from Kitchen Inspirations are making me want to buy one 🙂
My family loved this!
That green color looks so good. Can’t wait to try this.