Vegan Mint Chocolate Chip Ice Cream
Ingredients
Ice Cream
-
15
ounce can
full fat coconut milk
-
½
cup
packed mint leaves, coarsely chopped
-
¼
cup
maple syrup
-
2
tsp
vanilla extract
Chocolate Chips & Sauce
-
2
tbs
coconut oil
-
2
tbs
cocoa powder
-
1½
tbs
maple syrup
Instructions
- Heat coconut milk, mint leaves, maple syrup, and vanilla in a medium pot until hot but not boiling, then let it sit for 1-2 hours.
- Strain the mixture through a fine mesh sieve to remove the mint leaves.
- Churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions.
- For the chocolate chips, mix melted coconut oil, cocoa powder, and maple syrup, refrigerate to solidify, then break into chunks.
- Add ¾ of the chocolate chunks to the ice cream during the last minute of churning.
- Transfer churned ice cream to a shallow airtight container and freeze for 2 to 3 hours.
- Melt remaining chocolate chunks and pour over ice cream when serving.
Nutrition Facts (estimated)
Servings
4
Calories
360
Total fat
30g
Total carbohydrates
24g
Total protein
3g
Sodium
19mg
Cholesterol
0mg
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