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–+ servings

Mint Ice Cream

Fresh mint is the only flavoring you need in this super refreshing vegan mint ice cream!
Prep Time: 15 minutes
freezing time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4
Calories: 645kcal


  • food blender or food processor
  • freezer-friendly container


  • 4 oz fresh mint
  • 2 cups coconut milk
  • 1 cup cashews soaked overnight, rinsed and drained
  • 1/2 cup coconut cream
  • 1/2 cup agave syrup
  • 1 tbsp coconut oil
  • 1 tbsp vanilla


  • Heat coconut milk over medium-high heat, until it simmers.
  • In a bowl, add mint leaves. Pour over the heated coconut milk. Let it steep for 15 minutes, covered.
  • Transfer the mixture into a food blender. Blend on high until smooth.
  • Strain the mixture through a fine-mesh sieve.
  • In a food blender, combine coconut-mint mixture. Add cashews, coconut cream, agave syrup, coconut milk, coconut oil, and vanilla.
  • Blend on high speed until smooth.
  • Pour the mixture into a freezer-friendly container.
  • Freezing method;
    -freezer-friendly container, pour the mixture into the container, cover with a piece of parchment paper and freeze for 4 hours. Stir the ice cream every hour to prevent large ice crystals from forming.
    -ice cream machine, freeze the ice cream according to manufacturer’s directions.
  • Remove ice cream from the freezer 10 minutes before serving, if using a freezer-friendly container.
  • Scoop and serve.



Calories: 645kcal | Carbohydrates: 41g | Protein: 10g | Fat: 53g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 30mg | Potassium: 726mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1204IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 8mg
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