Hold on to your socks…because this ice cream will knock them off! With all the talk of the mint-chocolate Coconut Bliss and Purely Decadent, I decided to create my own ice cream with mint from the garden!! Oh man, this one was so bright and refreshing, yet covered the recommended daily dose of chocolate. What? Am I the only one that has a recommended daily dose of chocolate? …didn’t think so 😉 This recipe makes about a pint… I used a vegan ‘dark chocolate with a hint of mint’ bar from Endangered Species Chocolate. Also remember, the longer you let the mint steep in the milk (either warm or even when it’s chilling), the more intense the mint flavor will be…and you won’t get a bright green ice cream like those from days of yore – it’ll be a subtle hue – so if that’s what you’re looking for, add green food coloring.
Ingredients:
1/2-1 C fresh mint, preferably peppermint, leaves washed, dried and torn in half, stems discarded
1/2 C nectar
1 C hemp milk
1 C Coconut milk, chilled
1/3-1/2 C vegan chocolate chips or shaved/chopped chocolate bar
Directions:
1. In a small saucepan, on low heat, warm the hemp milk, peppermint leaves, and nectar just until steaming (but not boiling), for about 10 minutes. Remove from heat, cover, and let steep approx. 20 minutes to 1 hour. Chill the covered mixture about 1 hour (or overnight).
2. Strain mixture; discard solids. Stir in chilled coconut milk.
3. Freeze in an ice cream makes according to manufacturer’s instructions. Just before the ice cream is done freezing, add chocolate chips/shavings until blended. How much you add is totally up to you – I added about 1/3 C for mine, but I also topped my serving with more shavings.
4. Transfer to an airtight container, and freeze about 30 minutes. Ice cream can be stored in an airtight container in the freezer up to 1 week.
*Note: For gluten-free, make sure your chocolate is gluten-free!
Happy Freezing!
What a PERFECT use for all that mint in my garden!
I couldn’t get mint to live in my herb garden 😦 *sniffle* Oh well, there is always mint extract! I never thought to use that awesome endagered species bar…good idea Sara!
Yum! My mint is growing like a weed—time to trim it I guess!
That looks so good, I’d love to make some. Just a couple of silly questions – what kind of nectar do you use and I’ve never heard of Hemp milk in Australia so I don’t think I can get it, what kind of other milk do you think would go well?
Ricki: Thanks…yeah, mint can grow a bit out of control..but what a perfect excuse to make ice cream! 🙂 I also like to use mint in my tea after dinner – as it’s a wonderful digestive aid.
VV: You know, you could always check the FMs for fresh herbs or even at a Whole Foods – I know they carry fresh herbs in the produce section. But you’re right…mint extract is always an excellent option if you can’t get your hands on real mint!
DK: Another thing you can do with excess mint (or any herb) is to trim it back, rinse it well, tie the stems together and hang until dry – then store for future use in a sealed container!
Jewel: I use Madhava Raw Organic Agave Nectar (Wild Organics is where I buy online in gallon jars, but they have normal size too…but it’s not like it goes bad). And the hemp milk I also buy online at Cosmo’s or Food Fight. I don’t know if they ship to Australia, though..hmm. If you can get a hold of hemp seeds, you could always make your own. Other milks that would be good are soy, if you like soy…I’m not a fan, oat milk (Jo has a pref for oat milk in her baking), hazelnut milk…really any milk alternative that you find preferential. I don’t know about rice milk, since I’ve never used it before, ever…so I don’t really know it’s milk-like properties. You want something a bit on the thicker side..and if you want super creamy, MimicCreme or using all coconut milk is always an option – I just like to cut with other milks. Oh, and these are NOT silly questions…totally valid! 🙂
I can’t remember what brand it was, but I had a mint chip ice cream once that was made with real mint. How different it is than ice creams that use mint flavoring!
Your mint chip ice cream recipe sounds incredibly decadent and luscious. I wish I had some to go with my lunch today! Yum!
this looks mind blowing! i think i’m going to have to try this out this weekend.
Thanks ladies!
Jennifer: Yeah, you were actually part of the inspiration, when you commented that your husband would go crazy for a mint-chip ice cream on Jo’s ‘store-bought‘ post! Oh yeah, and real mint vs. mint flavoring…a world of difference – just like vanilla bean vs. vanilla extract, both good, but the real thing is ALWAYS better!
Goin: Glad you like the way it looks!! Let me know how it works out for you!! 🙂
I cannot wait to make this… mmm…
*Looks at mint extract bottle* You apparently suck my little friend…..for you, you are not mint leaves *sigh*. I wish my mint plant had lived even more now…after all the talk about how much greater the “real” thing is 😦
This looks fantastic!
i want to make this so bad but with no money i can’t get most of the ingredients…. however i did take your advice and few weeks back when i had the chance i bought two different pints of turtle mt. purely decadent coconut milk ice cream… mint chip… and mocha almond… and WOWEEEEEE i don’t think i can ever go back to Soy or Rice Dream ice cream pints!
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