vegan fresh mint chip ice cream
13Jun12
I tinkered with several recipes for fresh mint ice cream recently for two reasons: 1. last weekend I visited Santa Cruz and had an amazing scoop of fresh mint chip at the Penny Ice Creamery; 2. my dear friends just gave birth to a beautiful baby girl and I am on meal duty tomorrow night. One of the friends is lactose intolerant, so I decided to experiment.
Vegan Fresh Mint Chip Ice Cream
Ingredients:
- 1 13.5 ounce can coconut milk
- 2 cups coconut milk beverage (plain)
- 3/4 cup sugar
- 1 teaspoon salt
- 2 cups mint, leaves separated, washed and roughly chopped
- 1/2 cup dark chocolate, finely chopped
Instructions:
- Prepare mint leaves.
- Heat coconut milks, sugar and salt in medium sauce pan over medium heat.
- Add mint. When mixture comes to a slow boil, remove from heat and cover. Let sit one hour to infuse.
- Pour mixture into a bowl and let cool overnight.
- Pour mixture into an ice cream maker and churn until thickened.
- Chop chocolate and add to maker to incorporate.
- Scoop ice cream out of maker and into a quart-sized container. Freeze for at least an hour before serving.
- Enjoy!
Filed under: Dessert, Vegan | 1 Comment
Tags: chocolate, coconut, ice cream, mint
veg here 
Delish!
And Althea says thanks for the shout-out!
Xoxo