Go Back
–+ servings
Completed Vegan Mint Chocolate Chip Ice Cream (Ninja Creami) scoops plated.
Print Recipe
5 from 1 vote

Vegan Mint Chocolate Chip Ice Cream (Ninja Creami)

Easy vegan mint chocolate chip ice cream is super creamy, refreshing, loaded with vegan chocolate chips, and made using a Ninja Creami with just 8 ingredients!
Prep Time5 minutes
Freeze + Spin Time1 day 5 minutes
Total Time1 day 10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 4
Author: Toni

Equipment

Ingredients

  • 1 cup of raw cashews (soaked in hot water for 15–30 minutes if not using a high-speed blender)
  • 1 ½ cups of plain soymilk
  • 2 tablespoons of fresh spinach
  • 1 teaspoon of peppermint extract
  • 1 ½ teaspoons of vanilla extract
  • Pinch of salt
  • ¼ cup of sugar
  • 1 to 2 tablespoons of vegan mini chocolate chips or chopped chocolate (stir in after spinning)

Instructions

  • In a high-speed blender, combine the cashews, soymilk, spinach, peppermint extract, vanilla extract, salt, and sugar. Blend for 1 minute until smooth and creamy.
  • Pour the mixture into a Ninja Creami pint container and freeze for 24 hours, until completely solid.
  • Let the container sit at room temperature for 10 minutes. Insert into the Ninja Creami and use the “ice cream” setting.
  • If crumbly, add 1 tablespoon of soymilk and re-spin until smooth.
  • Stir in the vegan chocolate chips and serve immediately, or return to the freezer for a firmer texture.

Notes

  • Adjust mint: Add to taste. Don’t add too much, or it'll taste like toothpaste.
  • Don’t overfill: Don’t exceed the maximum fill line, as it may struggle to work and damage the machine.
  • Freeze properly: Ensure it’s frozen level. A 24-hour freeze ensures a fully frozen base. Use the ‘SOFT SERVE’ setting if not completely frozen.
  • To avoid crumbly vegan ice cream: If it’s crumbly after the first spin, add a splash of plant-based milk/cream (1-2 tbsp) and ‘RE-SPIN’. Repeat if needed.