Refreshing mint chocolate ice cream

This vegan mint chocolate ice cream is a refreshing and indulgent treat, perfect for when you're craving a dairy-free frozen dessert.

I came up with this during a really hot summer when my vegan niece was staying with us. Now it's become our go-to dessert whenever we host family gatherings with guests who follow different eating patterns.

Ingredients

• 2 cans of full-fat coconut milk: go for a quality brand with high fat content for the creamiest texture
• 1/2 cup maple syrup: try grade B syrup for deeper flavor
• 1 tablespoon vanilla extract: Madagascar vanilla gives the best flavor notes
• 1/2 cup fresh mint leaves: younger leaves offer a sweeter, brighter taste
• 1/2 cup vegan chocolate chips: pick dark chocolate with at least 70% cacao for the perfect contrast

Step-by-Step Instructions

Making the base:

Throw the coconut milk, maple syrup, vanilla extract, and fresh mint leaves into a blender. Blend for about 2 minutes until everything's smooth and the mint leaves are fully broken down. The mix will turn slightly green, which is exactly what you want.

Straining the mixture:

Pour everything through a fine strainer into a bowl. Gently press the mint bits with a spoon to get all the flavored liquid out. This step is super important to get rid of all leaf pieces for a perfectly smooth texture.

Cooling down:

Cover the bowl with plastic wrap, making sure it touches the surface to prevent a skin from forming. Stick it in the fridge for at least an hour, but two hours is even better. A properly chilled mix will freeze more evenly with fewer ice crystals.

Freezing process:

Pour the cold mixture into a shallow container, preferably metal. Spread it out evenly and seal it tight. Put it in the freezer for 2 hours, then take it out and stir it vigorously with a fork to break up any ice crystals. Do this again every hour for two more times.

Adding chocolate:

When the ice cream starts to set but is still workable, gently fold in the vegan chocolate chips. Just mix enough to spread them throughout without melting the ice cream too much. Pop it back in the freezer for at least one more hour before serving.

The magic of this recipe comes down to good coconut milk. I've tried tons of brands and found that ones with around 18% fat content work best. The first time I served this to friends who aren't vegan, they couldn't believe there was no dairy in it.

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Perfect Storage

To keep your vegan ice cream in top shape, store it in an airtight container. Put a piece of parchment paper right on the ice cream's surface before closing the lid. This stops those annoying ice crystals from forming. You can keep it in the freezer for up to a month without losing any flavor.

Tasty Variations

If you want to switch things up, try using 2 teaspoons of peppermint extract instead of fresh mint leaves for a stronger flavor. You can also add something different with 2 tablespoons of spirulina powder, which gives it a beautiful natural green color. For an extra indulgent version, mix in 1/4 cup of chopped pistachios along with the chocolate.

Serving Tips

This mint chocolate ice cream goes really well with a berry sauce that brings a tangy note to balance the cool mint flavor. For a fancy presentation, serve it in chilled glasses topped with fresh mint leaves and a square of dark chocolate. The texture is best after letting the ice cream soften for 10 minutes at room temperature before dishing it up.

Frequently Asked Questions

→ What can I use instead of coconut milk?

You can try almond or hazelnut milk, but they won't give you the same rich creaminess that full-fat coconut milk does.

→ Can I use mint extract instead of fresh leaves?

Yes, swap out fresh leaves for 1 teaspoon of peppermint extract to get a similar flavor.

→ How do I stop ice crystals from forming?

Stir the ice cream several times during the early freezing period to prevent crystal formation and get a smoother texture.

→ Should chocolate be added before or after freezing?

Put the chocolate pieces in after the ice cream has set properly to keep their crunchy texture intact.

→ Can I use non-vegan chocolate?

Sure, though it won't be vegan anymore. Regular dark chocolate works fine if that fits your diet.