Vegan Mint Chocolate Chip Ice Cream

That’s right, homemade ice cream. Guaranteed to be better than store bought, and your friends will have no idea it’s vegan.

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Yield: 1 Quart

Active Time: 40m

Total Time: Overnight. 

INGREDIENTS:

  • (1) 13.5oz can of Coconut Milk

  • (1) 14oz can of Coconut Cream

  • ¼ c. “light” corn syrup, or maple syrup

  • ¾ c. raw (turbinado) sugar

  • 1 large bunch of fresh mint leaves

  • 1tsp kosher salt

  • 2½oz dark chocolate, finely chopped and chilled in the freezer

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RECIPE:

  1. Combine coconut milk and coconut cream in a medium saucepan over medium heat. Once warm, add syrup and sugar and whisk to combine. Stir frequently until mixture comes to a very light simmer, then turn off the heat. 

  2. Stir mint leaves into coconut mixture. Let steep for two hours. 

  3. Strain mixture into a clean saucepan, squeezing all the mint leaves to get all the coconut milk out. Turn on medium heat and return to a simmer. Add salt. Using an immersion blender (or pour into a regular blender), blend on high until completely smooth. Pour into an airtight container. 

  4. Chill mixture in the fridge until very cold (at least 45), around 4 hours but overnight is best in the lowest part of your fridge. 

  5. Churn in ice cream maker for 20 minutes. Add chopped chocolate in the final minute or so of churning. Transfer to an airtight container and chill in freezer until firm enough to scoop, about 5 hours or overnight. 

HELPFUL NOTES: 

- If you take away the chocolate and mint, you’re left with an excellent starter ice cream base. Use this base to add any toppings you like, to make any flavor you like! Mint and chocolate are just an example of all the different things you can do.


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