This vegan mint chocolate chip ice cream is made with creamy coconut milk and no strange additives – just 7 healthy ingredients and sweetened with maple syrup.
Even though I have been baking lately, my mom also just got an ice cream maker and I’m trying to make the best possible use of it while I’m here on holiday. So far I’ve only made two types – this vegan mint chocolate chip ice cream a few times, because it’s my favourite. I’ll be sharing another next week but I have a pile of ideas to try out before I leave. You can look forward to a few more ice creams and popsicles this summer!
This base recipe with coconut milk is surprisingly simple, without any starches or gums to imitate eggs, and it’s just as creamy as its dairy counterpart. There are some great store-bought options for vegan ice cream these days, but they’re either way too high in sugar for my taste, or made with ingredients you don’t really want to eat. This recipe uses just 7 ingredients including the salt and vanilla.
I only started to eat mint chip ice cream a few years ago and never liked it when I was a kid – and I can tell you, with two years of experience working in an ice cream shop as a teenager, it’s not a child favourite. Now it’s right up there in my top five, though, and especially with this recipe (no green food colouring, please).
A scoop of vegan mint chocolate chip ice cream is easily the best way to beat the summer heat, with some nice cooling mint and creamy coconut milk. If you’re not a big coconut fan, this is perfect for you, because the mint flavour effectively covers that little hint of coconut.
If you don’t have an ice cream maker, try this: freeze the base ice cream, not including the chocolate chunks, in a container or ice cube tray. Break it into pieces and then blend it up in a high powered blender or food processor, then mix in the chocolate and serve. Easy peasy and no single-use equipment needed. I know you’re supposed to be able to freeze it in a tray and use a fork to break up the crystals as it freezes, but that’s never worked very well for me.
About the chocolate – depending on the type, it can be a little waxy when frozen. If you really hate that, I suggest using raw chocolate instead as it tends to freeze a little better. And make sure you get some big chunks in there! I’ve chosen organic mint extract here because fresh mint leaves can add a lot of bitterness. If you want to brave turning on the oven, try this ice cream with some chocolate cake and go crazy.
Make sure to check in tomorrow, I have a really fun guest post from a friend in Italy to share!
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Vegan Mint Chocolate Chip Ice Cream
This vegan mint chocolate chip ice cream is made with creamy coconut milk and no strange additives - just 7 healthy ingredients and sweetened with maple syrup.
Ingredients
- 400 ml / 1 can full-fat coconut milk*
- 200 ml / 1/2 can coconut cream**
- 3 tablespoons maple syrup or honey, to taste
- 1/2 teaspoon mint extract
- 1/2 teaspoon pure vanilla extract
- Pinch sea salt
- 100 grams / 1 bar dark chocolate, chopped
Instructions
- Whisk together the coconut milk, coconut cream, maple syrup, mint, vanilla, and salt in a large bowl. Freeze according to your ice cream maker instructions (see tip for an alternative method) and add the dark chocolate in the last couple minutes of churning.
- Serve immediately or place into a large container and freeze fully. Set on the counter to thaw for ten minutes before serving if stored in the freezer.
Notes
• To make this without an ice cream maker, freeze the base mixture in a container or ice cube tray. Break into pieces, then blend in a high speed blender or food processor until smooth. Mix in the chocolate chunks and serve immediately.
* Include the water with the cream in the coconut milk.
* If you can't get coconut cream in a can, use cream scooped from the top of a can of full-fat coconut milk instead.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 322 Total Fat: 23g Saturated Fat: 18g Unsaturated Fat: 4g Cholesterol: 2mg Sodium: 39mg Carbohydrates: 29g Fiber: 2g Sugar: 23g Protein: 3g
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