Chocolate Chip Matcha Mint Ice Cream

Matcha Mint Ice Cream From Scratch
Everyone loves ice cream, right? Unless of course, you’ve kicked the refined sugar habit. Or maybe you can’t digest dairy and that ice cream ends up sending you the loo and reeling from a sugar hangover. Enter this beauty: a simple dairy-free ice cream that requires only the ingredients and a blender (or in a pinch, just a whisk). Even better – beyond this simply not being a pro-inflammatory digestive irritant, it’s actually offers pro-digestive support. That peppermint essential oil can be one of the most soothing things to calm cramping and digestive upset commonly associated with irritable bowels. I created this recipe a few years ago for a charitable cause and it is now a part of The Academy of Culinary Nutrition’s stellar Free Resource Library. This library is a collection of more than 35 how-to tutorials, recipe collections, kitchen ‘cheat sheets’ and more to get you inspired in the kitchen. So, if you’re looking for loads more ice cream inspiration and the ultimate dairy-free ice cream formula that you can use for your favourite flavour combinations (cookie dough, pumpkin pie, coffee, Nutella and more) grab the Academy of Culinary Nutrition’s Free Dairy-Free Ice Cream Guide plus 35 more free resources in their Free Resources Library.

Dairy-Free Ice Cream Guide*This post contains affiliate links

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Matcha Mint Ice Cream From Scratch

Chocolate Chip Matcha Mint Ice Cream

  • Author: Meghan Telpner
  • Total Time: 5 mins
  • Yield: 4 servings 1x


  • 2 cups coconut or almond milk
  • 12 Tbsp honey or coconut sugar (optional)
  • 1 tsp matcha powder (optional for colour)
  • 1015 drops peppermint essential oil
  • 1/3 cup dark chocolate chips or chunks, coarsely chopped


  1. Blend milk, sweetener of choice, peppermint essential oil and matcha together.
  2. Pour into a medium bowl and transfer to the freezer for an hour to thicken.
  3. Remove and stir in chocolate chips.
  4. Transfer to a container or molds to freeze.
  5. Remove from freezer 10 minutes before you want to serve for optimal scoopability.
  • Prep Time: 5 mins
From Scratch Meghan's Recipe


  1. I am so making this tomorrow for my 40th birthday! I told my husband not to get me a cake, as I have cut out refined sugars, so this seems like a good treat.
    One question: are all peppermint essential oils considered food grade (edible)? I bought a copy of the From Scratch cookbook, and I plan on trying all the recipes!

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