Divinely delicious Mint Ice Cream Bites. Made with no churn vegan mint ice cream and coated in Magic Chocolate, they are the perfect treat for everyone. Gluten free, dairy free.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
First published 23rd March 2018… Updated 23rd February 2023
Don’t lose this recipe… PIN it for later…
VEGAN Mint Ice Cream Bites… a little homemade treat!
No more missing out my dairy free friends… because you too can enjoy my Vegan Mint Ice Cream Bites. Yep… You read that right! These little morsels of minty, creamy coldness are VEGAN as well as gluten free. And they’re ABSOLUTELY DELICIOUS… Crisp, bite-sized minty dark chocolate shells, encasing perfectly minty mint chocolate chip ice cream.
Better still, the ice cream itself is ‘no churn’, which means no fancy equipment is required! Okay… they are a tiny bit fiddly to make, I won’t lie… But once you’ve sorted out your dipping tools, they’re actually quite straightforward. Either way, the effort is worth every last chocolatey, minty ice cream bite!
Making vegan no churn ice cream for Mint Ice Cream Bites
I’m a huge fan of no churn ice cream (which doesn’t require an ice cream maker). And the principles and process for making Vegan no churn ice cream are no different from making standard dairy no churn ice cream… That means that removing the dairy is easy…
The original creation of these Vegan Mint Ice Cream Bites (back in 2018) was inspired by the development of my popular Vegan Chocolate Ice Cream. Indeed, the ice cream recipe shared here uses the same two base ingredients: Canned coconut cream and condensed coconut milk. But as is the way, the availability of new products, now means that making a vegan no churn ice cream base is more flexible than ever…
Vegan no churn ice cream ingredients – what you need to know…
When I recently developed my recipe for Lemon Meringue No Churn Ice Cream, I created three versions… Standard dairy, Vegan with coconut milk and Vegan with a whippable plant-based cream. It taught me a lot… So here’s what I can share in terms of the current ingredient options for a vegan base…
1. Vegan Condensed Milk
There are now several commercial vegan condensed coconut milks suitable for making no churn Mint Ice Cream Bites. Most of them use a coconut milk base… Nature’s Charm (the one I use) and Biona are perhaps the most well-known options. However, Carnation has also started making vegan condensed milk with rice and oat flour (using gluten free oats), though it does have a ‘may contain’ warning for milk.
Alternatively, you can make your own at home using 1 standard (400g) tin of full fat coconut milk and 150g (¾ cup) of sugar. Full details can be found over at Make It Dairy Free.
2. Coconut Milk vs Whippable Vegan Cream
Vegan no churn ice cream can be made with either canned coconut milk or a whippable vegan cream alternative.
Canned Coconut Milk
Bear in mind that not every tin of coconut milk is equal. Thus, it’s super-important to check the amount of coconut extract it contains. Both branded and supermarket versions vary in ‘strength’, with anything from below 50% coconut extract to around the 75% mark. The higher the percentage, the better for making creamier ice cream. I always use Sainsbury’s supermarket own brand full-fat coconut milk which is at the top end of 75%.
Whippable Vegan Cream Alternative
A more recent option for making your vegan Mint Ice Cream Bites is to use a plant-based cream that will whip. When making my lemon ice cream, I tried Coconut Collaborative Plant-Based Whippable Double Cre&m which was fabulous. The results were rich and creamy, with good ice cream ‘peaks’ that froze perfectly. Actually, I preferred it to the ice cream made with straight coconut milk. And to be honest, I even thought it was better than my usual no churn dairy ice cream.
Of course, there are a number of other vegan whipping and double cream alternatives… So if you know of one that you love and that whips good and thick, give it a try!
Can I make Mint Ice Cream with standard dairy ingredients?
Yes… Absolutely. I have a dairy recipe for no churn mint ice cream on the blog which can be found with my recipe for Chocolate-Mint Ice Cream Cake. Use this in place of the vegan recipe shared below…
Other ingredients to make Mint Ice Cream Bites
In addition to the liquid ice cream base, you’ll need a couple of other ingredients to make Mint Ice Cream Bites…
- Peppermint extract – Make sure this is naturally derived for the best strength and flavour. While I’ve suggested the amount I used to make my recipe, it’s fine to increase or decrease a little, to personal taste… Particularly if there’s no additional mint flavour gained from the chocolate used (see below).
- Dark Chocolate – This is optional for the ice cream (if you prefer plain mint ice cream without chocolate added). I would advise finding a good bar of dark MINT chocolate. It makes a huge difference to the final mint-cold flavour of the bites. And is also perfect for making Magic Chocolate Coating!
Unfortunately, the mint chocolate I used to use (from Green & Blacks) no longer seems to be available. Montezuma’s has options (although with a ‘may contain’ warning for milk and nuts). But Cocoa Libre has a safe option, as does Pure Heavenly.
- A batch of Magic Chocolate! (see below)
For all ingredients, it remains important to check product labels for any hidden gluten, dairy or other allergens, or for risk of cross-contamination. If you are less sure about label checking, head over to my post Coeliac Disease + Food, where it’s covered.
Making Magic Chocolate for coating ice cream bites
To coat your Mint Ice Cream Bites in chocolate, you’ll need a little magic! Why? Because melted chocolate is still a little warm… and warm chocolate and ice cream are a bad match. So… we use Magic Chocolate!
Magic Chocolate is a combination of melted dark chocolate mixed with coconut oil. The coconut oil prevents the chocolate from hardening at room temperature (meaning it can cool completely before coating the ice cream bites). But… with pure alchemy, when it comes into contact with something frozen, it sets into a crisp, chocolate shell. How MAGIC is that?!
As mentioned above, for the best Mint Ice Cream Bites, it’s absolutely worth getting hold of some dark MINT chocolate for the dipping!
Shaping the ice cream for Mint Ice Cream Bites
The easiest way to make mini shapes for ice cream bites is to freeze the base ice cream batter in either silicone ice cube or mini muffin moulds. These allow for the popping out of the ice cream shapes with relative ease.
If however you don’t have any moulds available, the ice cream can be frozen in a suitable-sized clingfilm-lined cake tin. Once set, use a gently warmed knife to cut the ice cream into bars and cubes. Then pop back in the freezer on a baking paper-lined tray to re-harden before dipping in Magic Chocolate. I used the same technique for my White Chocolate Coconut Milk Ice Cream Bars a few years back.
How to Dip Ice Cream Bites in Magic Chocolate
Over the years, my ability to coat ice cream bites in chocolate has improved. And yes… it can be a messy task. This is mainly because the ice cream needs to be supported without melting (ie not by hand), so that it can be dipped and completely coated. The dipping needs to be quick and the bites returned to the freezer before they start to melt!
By far the easiest way to do this is to invest in and use a Chocolate Dipping/Decorating Set. It makes ALL the difference!
However, there is the option to skewer each ice cream bite with a cocktail stick for dipping (if that’s all you have available)… Then use a teaspoon or a second stick to dislodge the ice cream bite onto the lined baking tray ready to pop back in the freezer.
Alternatively (and particularly fun for parties), place a bowl of Magic Chocolate in the centre of the table and get everyone to dip their own using a cocktail stick, fondue style!
The recipe for Mint Ice Cream Bites…
Scroll down a little further and you’ll find my recipe card for Mint Ice Cream Bites. Enjoy!
For lots more ice cream inspiration, we have a specific Ice Cream Recipes Index. There’s also a dedicated Vegan + Gluten Free Recipe Index. And for everything else, the main Gluten Free Recipe Index is the navigational hub for the blog.
All shared with my love
Mint Ice Cream Bites – A Vegan No Churn Recipe
- fridge and freezer
- mini silicone ice cube trays or cake moulds
- microwave or hob and saucepan
Vegan Mint Ice Cream
- 320 g sweetened vegan condensed coconut milk equivalent 1 tin – chilled in the fridge overnight
- 800 ml full fat coconut milk 2 standard cans (with minimum 65% coconut extract solids) – chilled and cream solids separated for the ice cream
- 3 to 4 tsp natural peppermint extract
- 60 g dairy free dark/dark mint chocolate very finely chopped/grated
- green food colouring gel optional – a tiny drop to gently tint the ice cream
Magic Dark Chocolate Coating
- 250 g dark mint chocolate (or add a drop of peppermint extract to the final chocolate liquid mix)
- 4 tbsp coconut oil
Vegan Mint Ice Cream
- In advance: Chill all 3 cans of coconut milk overnight prior to making the ice cream. The straight coconut milk will separate whilst chilling and the cream within the can will harden during this process.
- Before starting to make ice cream, ensure the mixing bowl will fit into the freezer (temporarily).
- When thoroughly chilled and being careful not to shake, open up the two cans of straight coconut milk.
- Depending on whether the can has been opened with the cream or liquid layer at the top, either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or carefully scoop the coconut cream off the top into a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).
- Whisk the coconut cream with the condensed coconut milk and peppermint extract using an electric whisk until airy and thickening. If it feels too loose, chill in the fridge or freezer for 20 minutes and whisk again.
- Add the chopped/grated chocolate and food colouring (if using) and beat through until fully combined.
- Place the bowl in the freezer for one to two hours (depending on how cold the freezer is) to firm slightly and then remove and whisk again to add air.
- Spoon the ice cream into small silicone cake moulds or ice cube moulds, level off with a spatula and place in the freezer (overnight) to harden as much as possible before coating with chocolate.
Magic Dark Chocolate Coating
- Melt the chocolate in a glass Pyrex bowl over a pan of very gently simmering water or in the microwave on medium setting at 30 second bursts, stirring frequently until smooth and liquid. Remove from the heat.
- Add the coconut oil and stir until completely melted and fully combined.
- Leave to cool to room temperature, before using to coat the ice cream bars.
Coating the Ice Cream to Make Ice Cream Bites
- Make sure the ice cream is as cold and hard as possible and remove from the moulds, placing them on a tray lined with baking paper. Once removed, place the tray with ice cream pieces back in the freezer (assuming they have softened).
- Once the ice cream pieces have re-hardened, remove from the freezer (in small batches if the room is warm).
- With the help of either some chocolate decorating tools (to support the ice cream pieces) or using a cocktail stick poked into the side of the ice cream, dip and coat each ice cream bite in the chocolate mix.
- The chocolate should harden very quickly on contact with the ice cream. As it sets, place on a tray lined with baking paper (carefully removing any cocktail sticks) and put back in the freezer to re-harden as soon as possible.
- Store in airtight containers in the freezer.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist