This Coconut Mint Ice Cream is a refreshing escape in every creamy, dreamy bite. The velvety coconut base pairs perfectly with the cool, invigorating hint of mint, creating a dessert that’s both indulgent and light. With just a few simple steps and a bit of patience, you’ll have a homemade treat that’s far superior to store-bought options. The smooth texture melts on your tongue, while the vibrant flavors dance together in perfect harmony.

Perfect for warm afternoons or as a sweet ending to any meal, this ice cream is a crowd-pleaser that’s surprisingly easy to make. The subtle sweetness of coconut balances the refreshing mint, making it a dessert you’ll crave all season long. In just a couple of hours, you’ll have a batch ready to scoop and savor, leaving everyone asking for seconds. It’s a delightful way to bring a touch of tropical coolness to your table.

Ingredients for Coconut Mint Ice Cream

1.5 cups full-fat coconut milk (1 can)
⅓ cup sugar
1.5 tablespoons corn starch
Handful (about 10 sprigs) fresh mint
⅛ teaspoon salt

For the Chocolate Sauce:

4 ounces dark baking chocolate, chopped
1 teaspoon coconut oil
1 teaspoon agave syrup
Tiny pinch of salt

Step-by-Step Instructions

In a small bowl, mix ¼ cup of the coconut milk with the corn starch. Whisk until fully dissolved and set aside.
In a small saucepan, heat the remaining coconut milk over low heat. Add the sugar and stir until dissolved.
Whisk in the cornstarch mixture and add the mint sprigs. Bring to a low simmer, stirring constantly for 2-3 minutes until slightly thickened.
Remove from heat, cover the pan, and let steep for 20 minutes to infuse the mint flavor.
Transfer the mixture to a shallow dish and refrigerate until fully chilled, about 30 minutes (this speeds up the process).
Strain out the mint sprigs and pour the mixture into your ice cream maker. Follow the manufacturer’s instructions to churn the ice cream.

For the Chocolate Sauce:

Simmer water in a small saucepan. Place a glass bowl on top to create a double boiler (ensure the bowl doesn’t touch the water).
Add the chopped chocolate, coconut oil, and agave syrup to the bowl. Stir with a rubber spatula until fully melted and smooth.
Remove from heat, add a tiny pinch of salt, and set aside. Store covered at room temperature for up to 3 days.

Perfect Pairings: Sauce and Topping Ideas

While the chocolate sauce included in the recipe is a classic choice, consider adding a drizzle of caramel sauce or a sprinkle of toasted coconut flakes for extra texture and flavor. Fresh berries or a dollop of whipped coconut cream can also elevate this dessert to a new level of indulgence.

Serve It Up: Creative Serving Suggestions

For a fun twist, serve the Coconut Mint Ice Cream in hollowed-out coconut halves or alongside mint-infused cookies. You can also layer it with the chocolate sauce in a glass for a parfait-style dessert that’s as beautiful as it is delicious.

Keep It Fresh: Storage Tips

Store the ice cream in an airtight container in the freezer for up to 2 weeks. If it becomes too hard, let it sit at room temperature for 5-10 minutes before scooping. The chocolate sauce can be kept at room temperature for up to 3 days, but you can also refrigerate it and gently reheat it when needed.

Mix It Up: Recipe Variations

Swap the mint for fresh basil or lemongrass for a unique herbal twist. If you’re not a fan of chocolate, try a citrus glaze made with orange zest and honey. For a nutty flavor, add a swirl of almond butter to the ice cream base before churning.

Quick Tips: Time-Saving Hacks

To speed up the chilling process, pour the coconut milk mixture into a shallow dish before refrigerating. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and stir every 30 minutes until it reaches the desired consistency.