Fresh Mint Chocolate Chip Ice Cream
Summer time is ice cream time! I've always loved making ice cream, and now that I have a kid, it's even more fun! In my opinion, most vegan ice creams out there are way too sweet and just not creamy enough, not to mention mostly made of soy. So I've developed a really delicious creamy, dreamy ice cream that happens to be really healthy too. I just love feeding my child sweets that I can feel good about!
When it comes to mint flavored things, I prefer using mint leaves rather than mint extract - it just tastes better, more real. I don't normally use canned goods, but for this recipe a full fat can of coconut milk is essential - it's just creamier than the stuff you buy in cartons.
- 3 tbsp Cornstarch
- 1-3/4 cup full-fat Coconut milk (a 14oz can)
- 1/3 cup tightly packed fresh Mint leaves, chopped finely
- 1 cup Rice milk
- 1/2 cup grain-sweetened Chocolate chips
- 1 Vanilla bean or 2 tsp vanilla extract
- 1/2 cup + 1 tbsp Agave
- Have ready an ice bath: Fill a large bowl with ice, and place a medium bowl on top of it; also have ready a fine mesh strainer.
- In a medium saucepan, whisk together the milks, agave, cornstarch, and mint leaves.
- Cut Vanilla bean in half lengthwise and run a knife down each half, scraping out the seeds. Whisk the seeds and pods into the milk mixture.
- Bring to a boil over high heat, whisking continuously. Boil for 2 minutes, whisking constantly, until thickened. If using vanilla extract, add it in after mixture has cooked.
- Strain the mixture into the bowl on the ice bath. Let cool, mixing every so often, until very cold.
- Pour into your ice cream maker and churn according to manufactures directions. Fold in chocolate chips before freezing,