Mint Chocolate Chip Ice Cream (GF/DF)


I wasn’t sure about this one. In going DF, so many recipes I come across that use coconut milk taste so coconutty. Which is great if you like coconut. Sadly, I don’t.

But since I made this, I’m thinking this is going to be the base for my ice cream creations from here on out! I can see so many different varieties  with this and I’m excited that the warmer weather is coming. For some reason, I just can’t get into making ice cream when it’s cold outside!


I’ve found when making ice cream, there are two key steps. Chilling the base in a stainless steel bowl and having a super chilled (24 hours or longer) ice cream bowl. Then you’ll need something good to store the finished product in. I’ve found these to be the best containers.



Screen Shot 2019-04-15 at 8.12.06 PMMint Chocolate Chip Ice Cream (GF/DF)
Serves 6

2 14oz cans full fat coconut milk
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
1 drop gel food coloring (optional)
3/4 cup allergen-free mini chocolate morsels (I use Enjoy Life)

  1. Place the base of the Ice Cream Maker into a freezer for at least 24 hours. (It’s best to put it in the back of the freezer away from the door.)
  2. To make the base, pour 1/4 cup coconut milk into a 1-Cup Prep Bowl and set aside. Combine the remaining coconut milk and sugar in the 2-Qt Nonstick Sauce Pan set over medium heat. Warm the mixture, stirring occasionally, until the sugar is fully dissolved, about 2 minutes.
  3. Meanwhile, whisk the cornstarch into the reserved coconut milk until completely dissolved.
  4. Stir the cornstarch mixture into the warmed coconut milk mixture and cook over medium heat until the mixture thickens, about 8 minutes, whisking occasionally. Do not let the mixture boil.
  5. Remove the Sauce Pan from the heat and add the vanilla and peppermint extracts. Add the green food coloring (if desired) and whisk until smooth.
  6. Pour the mixture into the Small Stainless Steel Mixing Bowl, cover with the lid and refrigerate 3 hours or overnight.
  7. When ready to make the ice cream, pour the base into the Ice Cream Maker base, attach the paddle and lid, then set the timer for 15 minutes.
  8. When the timer stops and the paddle stops turning, remove the lid and paddle. Mix in the chocolate chips.
  9. Scrape the ice cream into an ice cream container, cover tightly and freeze until ready to serve.



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With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes it will help you lead a healthier lifestyle while at the same time offering LOTS of flavor! While not every post will be GF/DF, I promise healthier versions of your favorites. Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at:

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