Cool, creamy, and packed with cool mint flavor, this frozen treat gets its lush texture from whipped coconut cream beaten until light and fluffy, then folded with melted coconut oil and a hit of peppermint and vanilla extract for that classic minty punch. Dairy free chocolate chips get folded in throughout, so every scoop delivers little pockets of chocolate against the cool, minty base. The whole mixture freezes right in a loaf pan, and a short rest at room temperature before scooping gives you clean, scoopable swirls every time. No churning required, just a hand mixer and a freezer — it's an easy make-ahead dessert that comes together with minimal fuss. This one is a great fit for a vegan freezer stash, and it's rich enough that no one will guess it started as a can of coconut milk.
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Open the refrigerated cans of coconut milk and coconut cream without shaking them. Scoop the solidified coconut cream from the top of each can into a large mixing bowl, leaving behind any liquid. You should have about 2 1/2 to 3 cups of solid coconut cream total.
Beat the coconut cream with a hand mixer or stand mixer on medium-high speed for 2 to 3 minutes, until it is light and fluffy and holds soft peaks.
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