Mint Chocolate Vegan Ice Cream (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
2 cans (400ml) full-fat coconut milk
02 -
1/2 cup maple syrup
03 -
1 tablespoon vanilla extract
04 -
1/2 cup fresh mint leaves (or 1 teaspoon peppermint extract)
05 -
1/2 cup vegan chocolate chips or chunks
# Instructions:
01 -
Throw coconut milk, maple syrup, vanilla and fresh mint into a blender. Blend until everything's smooth. If you're using peppermint extract instead of fresh leaves, just add 1 teaspoon.
02 -
For fresh mint users, pour the mixture through a fine strainer to get rid of the leaves, leaving you with smooth liquid.
03 -
Stick your mixture in the fridge for at least an hour to chill it properly.
04 -
Pour your cold mixture into a shallow container and spread it out evenly. Put a lid on it or cover with plastic wrap.
05 -
Let it freeze for at least 4 hours or until it's firm enough to scoop easily.
06 -
After the ice cream has set, stir in your vegan chocolate chips or chunks.