So it’s a good time for green things. (Was that just the worst opening line ever? Hahaha, nevermind! I couldn’t think of a better one so there we go!)
In honor of St Patrick’s Day of course. And it’s actually rare that I get recipes out in time that are perfect for an upcoming holiday. I mean Valentines Day went right past me, no heart shaped anything in sight!
But I really like mint! So yay for green things!
And this mint chocolate chip ice cream I like a lot. And I really think you will too!
And I don’t know about you but mint ice cream that’s not green just doesn’t do it for me!
The first time I tried to make this recipe I used a barley grass juice powder instead of green food coloring in the hopes that it would be an extra healthy way to get the green color.
And yes, it worked, it was green, and it’s an option if you prefer not to use green food coloring, BUT I did not love the color! It was more puke green than delish green sadly, but the taste was exactly the same. So if you don’t have your heart set on the exact shade of green I have here (and really my heart was determined to have this exact shade), then that is definitely an option!
Another little snafu I had was that I can’t get vegan dark chocolate chips here in Dubai. So I just bought a slab of it, and chopped it into small chunky pieces.
Works just as well! And I used golden syrup as I often do because it has the most fabulous caramel flavor, but it’s just not available everywhere so don’t worry about it if it’s not an easy find for you, just use any syrup that you prefer. Maple, agave, whatever rocks your boat.
I seriously love my Cuisinart ice cream maker, it gets this done in like 25 minutes! But I know from previous experience with my more basic ice cream maker that it would have taken 40-45 minutes to get to the same soft serve consistency. And it also depends on how cold your mix is when it goes in, it could be 20 minutes or it could be 40. Just keep an eye on it.
This ice cream has such a delicious melt-in-the-mouth ice cream texture and the perfect mouthfeel. It’s rich, creamy and just as good if not better than any ice cream you’ve had before.
There is not even the smallest hint of a sorbet texture. This is due to heating the ingredients first so that the fats in the coconut cream and coconut milk are homogenized properly. I went into this in a bit more detail in my Vanilla Coconut Ice Cream with Golden Oreo Sprinkle post so I won’t get into all of it again, except to say, this recipe works like a bomb! Want amazing vegan ice cream, this is how ya do it!
And what’s even better is the simplicity of the ingredients list, just 7-ingredients and you’re ready to go.
You will love how easy this is to make and will be whipping up the most fabulous vegan mint chocolate chip ice cream on the regular. Maybe you’ll just have a permanent tub of this in your freezer. Why ever not I say 🙂
So what do you think of this gorgeous vegan mint chocolate chip ice cream? Let me know in the comments! If you make it, rate it and let us all know how it turned out! I’d be thrilled if you take a pic and tag it #lovingitvegan on instagram too so I don’t miss seeing it! And of course – share this recipe far and wide with anyone you know that would love it! Thanks a million!Print
The richest, creamiest melt-in-the-mouth mint chocolate chip ice cream. This ice cream is vegan, gluten-free and definitely doesn’t taste like sorbet.
- 1 14oz (400ml) Can Coconut Milk
- 1 14oz (400ml) Can Coconut Cream
- 1/2 cup (100g) Sugar
- 1/4 cup (60ml) Golden Syrup or any syrup of your choice
- 1/4 tsp Peppermint Extract
- 1/4 tsp Green Food Coloring
- 3.5 oz (100g) Dark Chocolate Chips or Slab of Dark Chocolate cut into small chunks
- The day before you want to make ice cream, place the freezer bowl of your ice cream maker into the freezer to freeze completely.
- Then place your coconut cream, coconut milk, sugar and syrup into a pot on the stove and bring to a simmer, stirring constantly.
- Once it reaches a gentle simmer, remove from the heat, and using an immersion blender, blend it in the pot for 30 seconds.
- If you don’t have an immersion blender, then you can transfer the mixture to your blender jug and blend it there, but just make sure the lid is on properly, as the mixture will of course be very hot. Then transfer the mixture to a covered container and keep in the refrigerator overnight.
- The next day, remove the mixture from the refrigerator and stir in the green food coloring and the peppermint extract.
- Transfer to your ice cream maker and churn as per the manufacturers instructions, it will usually be 20-40 minutes.
- As soon as it reaches soft serve consistency, add the dark chocolate pieces to the ice cream maker while it’s churning and allow it to mix in for around 1 minute.
- Then transfer the ice cream to a freezer safe loaf pan and smooth it down.
- Place it into the freezer to set for a few hours (around 4-6 hours to set properly)
- When you’re ready to serve scoop it with a hot scoop (dipped in hot water) for the easiest serving.
- Keeps very well in the freezer of course, but still best when fresh.
*Adapted from my Vanilla Coconut Ice Cream
*Prep time does not include chilling the mixture or time spent setting in the freezer.
- Serving Size: 1/2 cup
- Calories: 339
- Sugar: 21.7g
- Fat: 24.8g
- Saturated Fat: 3g
- Carbohydrates: 26.9g
- Fiber: 1.3g
- Protein: 2.7g
*This post contains an affiliate link for the Cuisinart Ice Cream Maker.