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.
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 and add the dark chocolate in the last couple minutes of churning.
400 ml full-fat coconut milk*, 200 ml coconut cream**, 3 tablespoons maple syrup or honey, 1/2 teaspoon mint extract, 1/2 teaspoon pure vanilla extract, Pinch sea salt, 100 grams dark chocolate, chopped
Serve immediately or place into a large airtight container and freeze fully. Set on the counter to thaw for ten minutes before serving if stored in the freezer.
Notes
• You might want to chill the coconut milk mixture before churning if your ice cream maker isn't all that great.* 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.