Dairy free mint ice cream - a delicious holiday treat with vegan chocolate magic shell topping.
Let me start by saying that mint chocolate chip has never been my top choice. It’s always been my sister’s favorite, I was more of a cookies & cream kind of girl. But this blog makes me try things I might have otherwise not… For example, I bought turnips the other day at the farmers market just because they looked cute. When I saw this green mug, I craved just one thing: Mint ice cream.
To my surprise (and Jack’s too), mint ice cream made with fresh mint is amazing! It’s a completely different ice cream flavor altogether. First off, it’s white, not green. The green from the mint doesn’t really rub off and there’s, of course, no food coloring in here. The flavor is so fresh and springy… It tastes like I picked a bunch of mint from the yard and made ice cream out of it. (which is what I did).
It’s made with coconut milk, because that’s just the way we do ice cream around here.
I also whisked together this chocolate sauce using dark baking chocolate, coconut oil and a bit of agave syrup. As a happy accident… it’s vegan magic shell.
coconut mint ice cream
- 1.5 cups of full fat coconut milk (1 can)
- ⅓ cup sugar
- 1.5 tablespoons corn starch
- handful (10 or so) sprigs of mint
- ⅛ teaspoon salt
- 4 ounces dark baking chocolate, chopped
- 1 teaspoon coconut oil
- 1 teaspoon agave syrup
- tiny pinch of salt
- In a small bowl, mix ¼ cup of the coconut milk with the corn starch and whisk until it's fully dissolved.
- In a small saucepan, heat the remainder of the coconut milk over low heat with the sugar and stir until the sugar dissolves. Whisk in the cornstarch mixture and the mint. Bring to a low simmer and stir for a few minutes.
- Remove from heat, cover the pan and let it steep for about 20 minutes. Then place it in the fridge until chilled, 30 or so minutes (if you transfer it to a shallow dish it'll chill faster).
- Strain out the mint, and follow the directions on your ice cream maker.
- For the chocolate sauce: Simmer water in a small saucepan, place a glass bowl on top to create a double boiler (a bowl big enough so it doesn't touch the water in the pan). Using a rubber spatula, stir together the chocolate, coconut oil, and agave until fully melted. Remove from heat and set aside until ready to use. Store, covered, at room temp for up to 3 days.
If you’re wondering, I have this ice cream maker. For the price point, I think it does a good job.