Go Back

Homemade Mint Ice Cream


  • 16 oz 2 cups grass fed, pasture raised heavy cream
  • 1 13.5 oz can of full-fat coconut milk
  • ¼ cup raw honey melt if it is in a solid, <g class="gr_ gr_88 gr-alert gr_spell undefined ContextualSpelling" id="88" data-gr-id="88">crystalized</g> state
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp peppermint extract
  • ¼ tsp fine ground sea salt
  • ¾ cup chopped mint chocolate I used one 3 oz Theo mint chocolate bar
  • I recommend using organic ingredients when possible.


  • If the weather is cool, the fat in the coconut milk will usually be solid. You can just microwave the coconut milk for 20 seconds to melt the coconut solids and then whisk it.
  • Combine the coconut milk and the well shaken heavy whipping cream, I like putting them into a large glass measuring cup (4 cups) because the spout makes it easy to pour, but any medium-size mixing bowl will do.
  • Whisk in the honey, vanilla extract, peppermint extract, and sea salt.
  • Pour the mixture into your ice-cream maker and process according to your machine's directions. For my Cuisinart Ice Cream Maker (affiliate link), it takes about 20 minutes of churning to produce slightly harder than soft serve ice cream.
  • Add your chocolate chunks at the end of churning. Warning, this may make your ice cream maker jump around like it is possessed, so if that scares you, mix them in by hand.
  • Transfer the ice cream to a glass container. Cover with aluminum foil, and put in the freezer to set up. If the ice cream has been chilling for more than two hours, it may be quite hard when you remove it from the freezer. That's okay, you can just let it sit out for a few minutes before scooping, or if you're like me and too impatient to wait, you can remove the foil and microwave it for 30 seconds.