This vegan mint chocolate ice cream is made with creamy coconut milk and no strange additives - just 7 healthy ingredients and sweetened with maple syrup.
Course Dessert
Cuisine Vegan
Prep Time 5 minutesminutes
Freezing Time 10 minutesminutes
Total Time 15 minutesminutes
Ingredients
400ml / 1 canfull-fat coconut milk*
200ml / 1/2 cancoconut cream**
3tablespoonsmaple syrup or honeyto taste
½teaspoonmint extract
½teaspoonpure vanilla extract
Pinchsea salt
100grams / 1 bardark 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.