Chocolate Chip Mint Ice Cream
Minty, creamy, and chocolatey. This vegan twist on a classic combines cool mint with crunchy chocolate chips for the perfect summer treat!
Instructions
*Note: If using fresh mint, you'll need to heat up one of the cans of coconut milk in a saucepan until it reaches a simmer, then remove from heat, add the mint leaves, cover with saucepan lid and allow to steep for 2 hours. Make sure to remove mint leaves before continuing with the recipe!1. Add all ingredients (except chocolate) to bowl and whisk
2. If using bar chocolate, chop up into small and large chunks; if using chocolate chips, instead of whisking ingredients in a bowl, you can add all ingredients (except 2oz of the chocolate chips) to a blender and process until chocolate chips are broken down into small flakes.
BLENDER METHOD:
2. Pour mixture into ice cube trays and transfer to the freezer overnight.
3. When ready, blend ice cubes in a high-speed blender until smooth and creamy, scraping down the sides as necessary. (If you do not have a high-powered blender we recommend letting the ice cream cubes sit out just until they start to slightly soften, this will help them blend better into ice cream.)
4. Pour ice cream into a loaf tin (or something easy to scoop out of) and fold in the remaining chocolate chips.
5. Transfer the ice cream back to the freezer for an hour and serve!
NINJA CREAMI METHOD:
2. Pour liquid into your creami pints (you'll need 3 for this recipe) and freeze for 16 hours
3. Attach pints to your Creami and process with the ""Ice Cream"" setting
4. Remove the pint container from the Creami and add reamining chocolate (evenly split amongst all 3 creami pints) then reattach to the Creami and run the ""Mix-In"" setting and enjoy!
TRADITIONAL ICE CREAM MACHINE:
2. Assemble your ice cream maker per manufacturer's instructions
3. Pour liquid into your ice cream machine's ice cream bowl and churn until liquid develops a thick custard-like consistency
4. Pour in remaining chocolate and allow machine to churn for a few more minutes so they mix in evenly
4. Transfer to a loaf pan or ice cream container and store in freezer until ready to eat!"
Ingredients
- 2 cans full fat coconut milk
- ½ cup organic cane sugar or sweetener of choice
- ¼ cup cashew creamer
- 2 tsp peppermint extract*
- 4oz dark chocolate
- pinch of salt
- 1/2 tsp green spirulina powder (optional coloring)
- *If you want to use fresh peppermint instead; you'll need 28g (~3/4 cup loosely packed) mint leaves
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