Frozen Peppermint Patties

These patties are vegan and gluten free
Servings: 20
Jump to Recipe
Time: 2 hrs

This page may contain affiliate links. Find out more in our privacy policy.

Frozen Peppermint Patties

These frozen peppermint patties are no bake and easy to make.  They are made with refreshing peppermint, creamy coconut milk, and decadent chocolate.  Plus, they are vegan and gluten free


Frozen Peppermint Patties Ingredients



How to make Frozen Peppermint Patties:

  1. Make filling.  Mix corn starch, coconut milk, and peppermint extract in a saucepan until corn starch is dissolved.  
  2. Heat Pan.  Heat over medium high heat and bring mixture to a boil.  Boil for 1 minute to thicken.  Take off heat and mix in powdered sugar until fully incorporated. 
  3. Prep molds.  Silicone cupcake molds or a cupcake tin can be used.  Spray either with non-stick spray.  
  4. Pour filling into molds.  Fill molds approximately ¼ of an inch or about ⅕ of the way up the cupcake mold or pan.  
  5. Freeze.  Freeze the peppermint pucks for 1 hour to set.  
  6. Remove from freezer and molds.  Remove from cupcake tin or silicon molds and set on parchment paper on a plate or in a Tupperware container.  Freeze for 15 minutes.  
  7. Make the chocolate coating.  While the peppermint pucks are in the freezer, mix coconut oil and vegan chocolate chips (like these) in a medium size bowl.  Melt in the microwave in 30 second increments, stirring in between each time.  It should take about 3 times or 1 minute and 30 seconds to completely melt them.  Leave this mixture to cool until ready to coat the peppermint pucks.  It will start to harden after about 30 minutes, so just be aware.  
  8. Coat the peppermint pucks.  Dip each puck in the chocolate one by one, flipping to completely coat them in chocolate.  Place back on parchment paper and return to the freezer for 30 minute to an hour to harden.
  9. Enjoy!  These will keep in a sealed container in the freezer for up to 3 months.



Quick Facts

How long does this dish take?  2 hours 

How much does this make?  20-24 servings

Does this meet my dietary needs?  This recipe is gluten free and vegan when using these chocolate chips (they can also be found at Target, Walmart, and most local grocery stores).

How many bowls should I plan for this meal?  3 bowls, 1 pan or large sealable container

How long does this keep?  3 months in the freezer

Is it freezer friendly?  Yup!

Can I pack this for lunch?  Sure!  They will soften as they warm up but kept next to an ice pack they should make it to lunch!


Substitution Options:  

All substitution options given are a 1:1 replacement of the called for ingredient unless otherwise noted

Chocolate Chips:  Chocolate chips of choice or chocolate bakers squares can be used.  We love Enjoy Life chocolate and Allergen Free Toll House Morsels

Coconut Oil: Cacao Butter can be used.

Coconut Milk: Flax milk, almond milk, cashew milk, soy milk, or regular milk could be used.

Cornstarch: Arrowroot powder can be used.

Peppermint Extract:  Minced mint leaves could be used or full mint leaves could be used as long as the sauce is simmer longer to develop the flavor.  Then the mint leaves would be removed.  Mint extract could also be used or you could omit if you don’t want mint flavor.

Powdered Sugar:  Monk20 fruit sweetener or a powdered stevia could be used as long as they are specified as a powdered sugar replacement.


Fun Fact! 

Peppermint is a cross between water mint and spearmint.  It is native to Europe and Asia and has long been used as a health aid and, in modern times, as flavoring for gum and candy.  It has been shown to relieve headaches and migraines and stuffy noses due to its anti-inflammatory and antibacterial properties. (Source).


Note: Joy to the Food gets commissions for purchases made through links in this post.


Try these other delicious recipes!

Gluten Free Lemon Cake

Chocolate Strawberry Cupcakes

Gluten Free “Buttermilk” Waffles

Healthy Peppermint Mocha Latte



Frozen Peppermint Patties

Frozen Peppermint Patties

Servings: 20
Total Time: 2 hours
These frozen peppermint patties are no bake and easy to make.  They are made with refreshing peppermint, creamy coconut milk, and decadent chocolate.  Plus, they are vegan and gluten free!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, frozen, homemade, mint, patties, peppermint, peppermint patties
Prep Time: 20 minutes
Cooling Time: 1 hour 40 minutes
Total Time: 2 hours
Calories: 100 kcal


  • 13-1/2 oz can of coconut milk
  • 2 tbsp corn starch
  • 1/4 tsp peppermint extract
  • 1-1/2 cup powdered sugar
  • 2 cups chocolate chips
  • 3 tbsp coconut oil


  • Mix coconut milk, cornstarch, and peppermint in sauce pan so cornstarch is fully dissolved before turning on the stove top
  • Heat pan over medium high heat
  • Bring to boil and boil for 1 minute or until thickened.  This mixture must be constantly stirred to avoid clumps and to keep the coconut milk from burning.  If you do get clumps just run the mixture through a strainer when done.  If you don’t have a strainer, the clumps won’t affect taste, just texture.
  • Spray silicon cupcake molds or cupcake pan directly with non-stick spray.  Pour in silicone cupcake molds or directly into cupcake tins and freeze until solid (1 hour).  If using the cupcake molds, I like to place them in the cupcake tin or in a large pan with sides.  This just makes it easier to freeze and keep them flat.
  • Once the peppermint “pucks” are frozen, make the chocolate coating by mixing the coconut oil to chocolate chips in a large bowl.  Melt in 30 second increments in the microwave, mixing in between. 
  • Remove peppermint pucks from molds and place on parchment paper and place back in the freezer for 15 minutes.  While these are freezing, let the chocolate mix sit out to cool down, but not long enough that it hardens.
  • Remove peppermint pucks from the freezer and dip each one one at a time in chocolate mixture, flipping to completely coat.  Place them back on the parchment paper and freeze again for 1 hour to set chocolate and harden the filling.
  • Store in a sealed container in the fridge or freezer.  We prefer the freezer for the crisp bite!



Nutritional information is an estimate and for informational purposes only. 
*Note: substitution information can be found above in the substitution section of this post above.


Calories: 100kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 3mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Did you try this? We'd love to hear how it went. Please leave a review below! Or, follow and tag us on Instagram!Mention @_Joytothefood_ or tag #joytothefood!


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Photo of mika and dan smiling

Welcome to Joy to the Food! We’re so glad you’re here. We’re Mika and Dan, and the two Nalas (our spunky pups). We’re all about easy and affordable recipes that bring joy to the kitchen and make life stress free!