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5 from 2 votes

Paleo Mint Chocolate Chip Ice Cream Recipe

Mint Chocolate Chip Ice Cream made with canned coconut milk making it paleo and vegan with no churn style in the food processor
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Desserts
Cuisine: Italian
Keyword: Coconut Milk, Ice Cream, Nice Cream, Paleo, Vegan
Servings: 4 people
Calories: 1548kcal
Author: April Golightly


  • 2 Bananas frozen & sliced
  • 13.6 oz Coconut Milk 1 can of Thai Kitchen is ok on the Paleo Diet
  • 3 drops Peppermint Oil
  • 4 drops Chlorophyl
  • 1/2 Cup Mini Chocolate Chips


  • Freeze 2 sliced up ripe bananas.
  • Take 2 frozen bananas out of the freezer and slice up in the food processor. I use the Ninja Blender Food Processor (get your own here on Amazon).
  • Add in 1 can of coconut milk into the food processor and blend until smooth.
  • Next, add 3 drops of liquid chlorophyll into the coconut milk frozen banana mixture.
  • Then, add 3 drops of peppermint essential oil into the mix.
  • Mix until the green color is consistent in the no churn ice cream.
  • Pour the mint ice cream into a freezer safe container.
  • Freeze for 3 hours or overnight.
  • Add 1/2 Cup of Mini Chocolate chips.
  • Thaw for a few minutes before serving so that the ice cream scooper goes in easily.


Calories: 1548kcal | Carbohydrates: 136g | Protein: 15g | Fat: 113g | Saturated Fat: 94g | Cholesterol: 13mg | Sodium: 121mg | Potassium: 1858mg | Fiber: 17g | Sugar: 98g | Vitamin A: 355IU | Vitamin C: 31.4mg | Calcium: 178mg | Iron: 8mg