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Mint Chocolate Chip Coconut Milk Ice Cream

My Mom used to make ice cream in an old fashioned hand crank ice cream maker. I remember endlessly cranking that thing on our patio in the summer heat...but luckily, there's a much better way to make your own ice cream at home! 

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Chill Time: 45 minutes
Total Time: 20 minutes
Servings: 8
Calories: 349 kcal


  • 27 oz full-fat coconut milk
  • 2 egg yolks
  • 2/3 cup sugar
  • 4 drops peppermint essential oil
  • 4 ounces semi-sweet chocolate chopped (about 1 cup)


  1. Whisk the coconut milk, sugar, and egg yolks together in a medium saucepan and set over medium heat.
  2. Stir the mixture on medium heat for 15 - 20 minutes (DON'T bring to a boil) until the mixture thickens enough to coat the back of a spoon.
  3. Let mixture cool. I put it in a stainless steel bowl and placed it in the refrigerator. It was cool within 1/2 hour.
  4. Once cool, add the peppermint essential oil and stir.
  5. Add mixture to your ice cream maker and process.
  6. Add the chopped chocolate during the last 5 minutes of the ice cream maker's processing.
Nutrition Facts
Mint Chocolate Chip Coconut Milk Ice Cream
Amount Per Serving
Calories 349 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 21g131%
Cholesterol 49mg16%
Sodium 16mg1%
Potassium 295mg8%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
Vitamin A 70IU1%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.