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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 349kcal
Author Jill Nystul


  • 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)


  • Whisk the coconut milk, sugar, and egg yolks together in a medium saucepan and set over medium heat.
  • 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.
  • Let mixture cool. I put it in a stainless steel bowl and placed it in the refrigerator. It was cool within 1/2 hour.
  • Once cool, add the peppermint essential oil and stir.
  • Add mixture to your ice cream maker and process.
  • Add the chopped chocolate during the last 5 minutes of the ice cream maker's processing.


Calories: 349kcal | Carbohydrates: 26g | Protein: 3g | Fat: 27g | Saturated Fat: 21g | Cholesterol: 49mg | Sodium: 16mg | Potassium: 295mg | Fiber: 1g | Sugar: 21g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 4.2mg