Mint Chip Coconut Ice Cream
By Marty Cole · June 17, 2026
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St. Patrick's-green and dairy-free, this Mint Chip Coconut Ice Cream became my answer to a friend who can't do dairy but missed mint chip something fierce. Full-fat coconut milk, maple, and peppermint extract spin up creamy in the Ninja Creami, and you fold in chocolate chips on the mix-in pass. She got weirdly emotional about it. Go easy on the peppermint extract, a little goes a long way and too much tastes like toothpaste. Add the chips during the mix-in spin, not before freezing, or they sink and clump at the bottom.
How it spins
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Full-fat Canned Coconut Milk1.5 cup
- Maple Syrup3 tbsp
- Peppermint Extract0.5 tsp
- Dairy-free Chocolate Chipsoptional3 tbsp
Directions
- 1Whisk the coconut milk, maple syrup, and peppermint extract together until smooth.
- 2Pour into a Creami pint below the fill line.
- 3Freeze the pint flat for about 24 hours.
- 4Process on the ICE CREAM setting.
- 5Add 1 to 2 tablespoons of coconut milk and Re-spin if it crumbles.
- 6Hollow out the center, drop in the chocolate chips, and run the Mix-In program before serving.
Tips
- Freeze your pint completely solid for the full 16-24 hours before spinning; partial freezing leads to crumbly texture that needs re-spinning with added liquid.
- If your first spin comes out powdery, add a splash of whole milk or coconut milk and re-spin immediately for creamier results.
- Chill your Creami pint container in the freezer for 30 minutes before pouring your base in, so it freezes evenly without icy edges.
Variations
- Swap peppermint extract for 1/2 teaspoon of pure vanilla extract and fold in finely chopped dark chocolate chips after the first spin for a simpler coconut-chocolate treat.
- Use 2 tablespoons of fresh mint leaves steeped in warm coconut milk for 10 minutes, strained, and cooled before mixing with the rest of the base for a fresher mint flavor than extract.
FAQ
- Can I use light coconut milk instead of full-fat?
- You can, but your result will be icier and more likely to come out crumbly from the Creami. Stick with full-fat canned coconut milk for the creamiest texture after spinning.
- Why did my pint freeze unevenly with hard icy spots?
- Uneven freezing usually happens if the base wasn't spread evenly in the container or the freezer has cold spots. Try laying the pint on a flat shelf in the coldest part of your freezer and avoid stacking items on top of it.
- How long can I store the frozen pint before spinning it?
- You can keep a fully frozen pint in your freezer for up to 2 weeks. If it's been frozen longer and comes out too hard to process smoothly, let it sit on the counter for 2-3 minutes before inserting into the Creami.
- Can I make this without maple syrup?
- Yes, you can use agave nectar or honey in the same amount, though they'll change the flavor slightly. Honey will give it a warmer taste, while agave keeps things more neutral and coconut-forward.
Nutrition
Per serving · makes about 2 servings · estimated
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Meet Marty Cole
I'm a home cook who got a little obsessed with the Ninja Slushi and Creami. I test every recipe in my own kitchen on a real machine, dial in the texture, and only post the ones my family actually finishes.
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