My son is lactose intolerance and I am always trying out recipes with different types of milks (almond, soy or coconut) for his sake. His favorite ice cream is mint chocolate chip and I have attempted many times to make a creamy version, and finally after many attempts and some really bad tasting ice cream, this version gives me the “I got it”. This version takes coconut milk (similar to condensed milk consistency) and after it was churned in the ice cream maker, it was so creamy, thick and rich tasting that I could have been fooled into thinking it was gelato.
Vegan Gluten-Free Creamy Coconut Mint Ice Cream
14 ounce can of full-fat coconut milk (least expensive place to buy said product is Trader Joe’s. Seriously this company needs to give me kudos for all I write about them.)
14 ounce can of light coconut milk (buy at the same place).
1 cup white sugar
2 tsp. peppermint extract
1 tsp. vanilla extract
1 cup chocolate chips
In a medium saucepan stir together the full-fat coconut milk and the sugar. Simmer until the sugar has dissolved and then take the pan of the heat and allow the mixture to cool. Once cooled (about 45 minutes) add the remaining ingredients except the chips and refrigerate for about 1 1/2 hours until chilled. Turn on the ice cream maker and follow the manufacturer’s instruction. Halfway through the churning add the chocolate chips.
A serving suggestion would be to serve this ice cream in half a coconut shell with a mint leaf on top and you have dessert for royalty or my son. If you plan on entertaining, this delicacy would taste amazing with a bit of Kahlua liqueur poured over the ice cream. My son enjoys this ice cream in his root beer. I have also served this ice cream on top of brownies or chocolate cake, of course vegan and gluten-free (recipes to come!!). Enjoy and let me know what you think.
Filed under: veganstylist