Mint Chocolate Chip Ice Cream
Jon and I have a healthy amount of mint growing in the garden and we’ve been playing around with ways to incorporate it into our meals. Since dessert is always fun to make, that got us to thinking we should make ice cream. Vegan Coconut Mint Chocolate Chip Ice Cream.
I have always been somewhat intimidated by the idea of making ice cream but decided it was time to face my fear. So I headed out to BBB this past weekend and returned with the perfect ice cream maker. (Thank heavens for their 20% off coupons.) Honestly, making ice cream couldn't be easier!
The texture of this dessert is a cross between an ice cream and sorbet. The coconut milk has the perfect thickness to replace heavy cream, but the coconut flavor is subtle because the mint steals your attention. The freshness of the mint brings bright flavor, that refreshes, but not overpowers, and the chocolate chips add the perfect crunch.
I really couldn’t think of a better way to begin my ice cream adventures. :)
INGREDIENTS
Prep Time: 15 minutes
Ice Cream Maker Time: Approximately 20–25 minutes
Makes: about 4 cups (1 quart)
2 13.5-oz. cans of coconut milk
½ cup agave nectar
¼ cup fresh mint, minced
½ cup dairy-free chocolate chips
INSTRUCTIONS
Place coconut milk, agave, and mint in a blender. Blend for about 1 minute until the mint is fully Incorporated into the mixture. Add chocolate chips and pulse for about 20 seconds.
Pour liquid into your ice cream machine bowl and churn for about 20 to 25 minutes or according to manufacturer's instructions. Serve immediately.
If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.