Coconut mint ice cream with fresh mint is the perfect no-churn ice cream recipe for summertime! Fresh mint ice cream is so simple and easy!
Making homemade ice cream has been on my summer bucket list this year, so I just had to get to work on creating a no-churn recipe!
This fresh mint ice cream recipe is perfect for a hot summer day and is just exploding with mint flavor. Fresh mint is one of my favorite herbs, and it goes so well with coconut!
Using only a few simple ingredients, you can make this homemade coconut mint ice cream without an ice cream maker in about 12 hours!
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What does it taste like?
This coconut mint ice cream is smooth, soft, minty, and sweet! The fresh mint taste is obvious, but it does have hints of sweet coconut, too!
I’m going to answer this now because I know I’ll get this question. No, it does not taste anything like spirulina. Because it’s used in such a small amount, you can’t taste it. It’s there purely for color, and is totally optional!
Ingredients
Whipping cream – Whipping cream is what makes no-churn ice cream so fluffy and soft, just like storebought!
Coconut cream – This adds some coconut flavor and some fat that ice cream needs to be creamy and delicious. If you can’t find a can of coconut cream in the store, you can chill a can of full-fat coconut milk and scrape the coconut cream solids off the top of the can instead.
Fresh mint leaves – The main source of flavor in this recipe. You can typically find fresh mint in the produce section next to the other fresh herbs.
Pure maple syrup – I love maple syrup in this recipe because it has a mild flavor while still adding sweetness. Plus, you don’t have to wait for it to dissolve while you’re whipping the mixture.
Coconut extract – This adds a little bit more coconut flavor to this coconut mint ice cream.
Spirulina powder – Spirulina is completely optional, but it adds the perfect light green minty color to the ice cream without adding any flavor at all. This is the high-quality, American grown and processed spirulina that I use.
Substitutions
Whipping cream – You can use coconut cream without any additives if you’d like, but it may be more difficult to whip into soft peaks. Make sure to chill the coconut cream before you whip it up and grab one with no guar gum in it.
Coconut cream – You can use more whipping cream instead of coconut cream if you’d like. The ice cream just won’t have quite as much coconut flavor.
Pure maple syrup – Honey, agave, or another liquid sweetener would work for this recipe. Honey and other liquid sweeteners may alter the taste though.
Coconut extract – This ingredient is actually optional and you can add in vanilla extract instead if you want to, or just leave it out if you don’t want the coconut flavor.
Spirulina powder – This ingredient is optional, and you can use green food dye instead if you don’t want to use spirulina. You can also skip the color additives altogether!
Instructions
- Add whipping cream, coconut cream, and fresh mint leaves to a medium saucepan. Heat on medium heat and simmer until mint starts to wilt. Remove from heat and allow to cool for about 15 minutes. Place the mint milk mixture in an airtight container, and cool in the fridge for at least 4 hours. (This is a good time to place your metal loaf pan in the freezer).
- After the mint milk mixture has finished chilling in the fridge, strain out the mint leaves. Over a large mixing bowl, strain the mint leaves, squeezing them to get as much of the liquid out as you can. Discard the mint leaves.
- Using a handheld electric mixture or the whisk attachment on your stand mixer, whip the milk mixture until soft peaks form and it’s light and fluffy.
- Add the maple syrup, coconut extract, and spirulina powder (if using) to the ice cream mixture. Whip again until light and fluffy and everything is well combined.
- Pour the mixture into your frozen metal loaf pan, cover, and freeze for at least 8 hours or until solid.
- When ready to eat, remove the ice cream from the freezer and let sit out for 5-10 minutes until soft enough to scoop!
Tips & FAQ
No, you can’t! The spirulina powder is used in such a small amount that you can’t taste it at all in this recipe.
No-churn ice cream means that you don’t have to have an ice cream maker to make homemade ice cream! The cream is whipped up, similar to whipped cream, then frozen in a metal loaf pan for a soft and creamy texture!
I love the USA brand loaf pan because it’s heavy-duty and good quality! You can use any metal loaf pan that you have, but I wouldn’t recommend glass or plastic.
Nutritional Info
This coconut mint ice cream recipe has just a few simple ingredients, so it’s fairly low in carbohydrates and sodium! Like any other ice cream, it’s fairly high in calories and fat. Everything in moderation!
Total nutritional content per serving is:
- Calories: 414 calories
- Protein: 1 grams
- Sodium: 49 mg
- Carbohydrates: 19 grams
- Fiber: 0 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 2 ½ cups whipping cream: $2.35
- ½ cup coconut cream: $0.76
- 1 ½ cups fresh mint leaves (semi-packed): $1.99
- ½ cup pure maple syrup: $0.95
- 1 tsp coconut extract: $0.42
- 1 tsp Spirulina powder: $0.40
The total comes out to be $6.87 for the entire batch or roughly $1.15 per serving!
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Recipe
Coconut Mint Ice Cream
Ingredients
- 2 ½ cups whipping cream
- ½ cup coconut cream
- 1 ½ cups fresh mint leaves (semi-packed)
- ½ cup pure maple syrup
- 1 tsp coconut extract
- 1 tsp Spirulina powder (optional)
Instructions
- Add whipping cream, coconut cream, and fresh mint leaves to a medium saucepan. Heat on medium heat and simmer until mint starts to wilt.
- Remove from heat and allow to cool for about 15 minutes. Place the mint milk mixture in an airtight container, and cool in the fridge for at least 4 hours. (This is a good time to place your metal loaf pan in the freezer).
- After the mint milk mixture has finished chilling in the fridge, strain out the mint leaves. Over a large mixing bowl, strain the mint leaves, squeezing them to get as much of the liquid out as you can. Discard the mint leaves.
- Using a handheld electric mixture or the whisk attachment on your stand mixer, whip the milk mixture until soft peaks form and it's light and fluffy.
- Add the maple syrup, coconut extract, and spirulina powder (if using) to the ice cream mixture. Whip again until light and fluffy and everything is well combined.
- Pour the mixture into your frozen metal loaf pan, cover, and freeze for at least 8 hours or until solid.
- When ready to eat, remove the ice cream from the freezer and let sit out for 5-10 minutes until soft enough to scoop!
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If homemade, no-churn ice cream is on your summer bucket list, then this is the recipe for you! I can’t wait for you to try this coconut mint ice cream recipe before summer ends!
xoxo Megan
Liz says
This ice cream is DELICIOUS. Its so refreshing and tropical at the same time. This is absolutely going to be our go-to ice cream all summer long. Its so simple to make and has such unique flavors my entire family can not get enough of it!
kathleen says
I’ve never had this combination of flavors before. It sounds so refreshing and divine. I’m excited to try this coconut mint ice cream out.
Beth says
This is the perfect summer ice cream! We loved it so I will be making it again and again!
Amanda Wren-Grimwood says
Coconut and lint is a great combination and so pretty too. I’m excited to make this recipe at the weekend.
Claudia Lamascolo says
This flavor is so refreshing and perfect for this hot summer weather all year long in Florida! thanks