• Coconut Milk Mint Chip Ice Cream (Soy-free)

    Posted on April 14, 2011 by in Desserts, Ice Cream

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    Mint Chip Ice Cream is like summer in a bowl… or a gluten-free cone! This recipe was inspired by David Lebovitz’s non-vegan mint chip ice cream, and it uses fresh mint leaves instead of mint extract for a mild and pure taste.

    1 cup fresh mint leaves
    1/2 cup turbinado sugar
    1/2 cup water
    1 14 oz can full fat coconut milk
    1/4 cup raw baby spinach leaves (really packed! 12-15 leaves)*
    pinch of salt
    1/4 to 1/2 cup chocolate chips**
    1 tsp vanilla extract

    1. In a medium saucepan combine the mint leaves, sugar and water and bring to a boil. Lower the heat and simmer for 10 minutes. Let it steep for 15 minutes.

    2. Pour the contents of the saucepan into a blender jar, add the coconut milk, baby spinach, and salt. Liquefy for about a minute or until smooth. It should look nice and green now!

    3. Strain the mixture into a medium size mixing bowl (if possible, one with a spout for easy pouring.) Let it cool in the fridge for an hour or until the bottom of the bowl feels completely cold.

    4. Once chilled, strain it again into your ice cream maker’s bowl, and freeze in your ice cream maker according to the manufacturer’s instructions. It took just about 30 minutes in my ice cream maker. Place a food storage container (where you want to keep your ice cream) in the freezer.

    5. A few minutes before the ice cream maker is done churning, melt the chocolate chippers in the microwave in a dry glass bowl. I don’t do double boilers (yawn.) It took my microwave 90 seconds on low power, stirring every 30 seconds, to melt the chips completely.

    6. When the ice cream maker is done churning, stir in the vanilla and remove your food storage container from the freezer. Now comes the fun part! Spread about half of the ice cream on the bottom of the cold container. Drizzle about half of the melted chocolate all over the ice cream and stir to break up the chocolate into tiny chips. Beat it into submission if you have to! Repeat with the other half of the ice cream and the rest of the melted chocolate.

    7. When you’re done having fun breaking up the chocolate, cover the bowl and freeze the ice cream until firm. I always take it out of the freezer about 5 or 10 minutes before serving so it’s not too hard and it’s way easier to scoop.

    * It won’t taste like spinach! Honest! The baby spinach is just there to give the ice cream a nice green color, because it’s so purrrrdy that way!

    ** I only use 1/4 cup of chocolate chips because my husband doesn’t like a lot of chocolate, but if I was going to make this only for myself I would probably go with 1/2 cup for extra chocolateness!

    6 to 8 servings

    The time needed to cook this recipe is more than one hour

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7 Responsesso far.

  1. yuuuuuuuuuuuuum! I love mint chocolate chip ice cream. And, I admit, the spinach is alluring…

  2. River says:

    Thanks, Allyson! If it has spinach in it then it has to be good for you… right?… right? :P

  3. Danielle says:

    Recipe sounds delicious but wondering if I can sub the sugar for something else like dates etc???or what would be best?

  4. Alaina says:

    Does it freeze up real hard? As in, Should I put a shot of vodka in it?

  5. [...] Palate’s Kale Chips, xGFx’s Coconut Milk Mint Chip Ice Cream, Seasonal and Savory’s Matcha and Coconut Butter [...]

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