This month’s Recipe Redux challenge asks members to share about a favorite kitchen tool. I’m all about keeping it simple in the kitchen, so most of my recipes take 30 minutes or less to prepare. I do depend on kitchen tools like a food processor and KitchenAid Stand Mixerto speed things up for me. A couple years ago, I picked up an ice cream attachment for my KitchenAid mixerand it opened up a whole new world for me. I had no idea homemade ice cream could be so delicious.
On this first day of winter, I’m happy to post an ice cream recipe. My family loves to eat ice cream any time of year. This vegan mint chocolate chip ice cream uses coconut milk for its base. The flavor is amazing, and the homemade chocolate chunks melt in your mouth. When my 7-year-old daughter first tasted this, she said, “You used real mint leaves for this, didn’t you?” Such a sensitive palate! Our neighbors’ mint grows wild in their garden, and it came under the fence into our garden last year. I’m happy to have access to free fresh mint, although you have to be careful with it in the garden because it can take over. If you can’t find full fat coconut milk, you could also make this with regular cream and milk (see this vanilla ice cream recipe for proportions).
Ingredients for ice cream:
15 ounce can full fat coconut milk
½ cup packed mint leaves, coarsely chopped
¼ cup maple syrup
1 vanilla bean, scraped (or 2 tsp. vanilla extract)
Ingredients for chocolate chips and sauce:
2 tbs. coconut oil
2 tbs. cocoa
1½ tbs. maple syrup
- In a medium pot, heat the coconut milk, mint leaves, maple syrup, and vanilla bean seeds until hot but not boiling. Remove from heat and let it sit for 1-2 hours. The mint flavor will taste stronger as time passes, so taste it periodically to see when it’s just right for your taste.
- Strain the mixture through a fine mesh sieve to remove the mint leaves.
- Transfer the ice cream mixture to your ice cream maker and churn according to the manufacturer’s instructions.
- To make the chocolate chips, combine the melted coconut oil, cocoa powder, and syrup. Place in the refrigerator to solidify, and then break it into small chunks. Add 3/4 of the chocolate chunks to the ice cream during the last minute of churning.
- Place the churned ice cream in a shallow airtight container and freeze for 2 to 3 hours. Homemade ice cream tastes best the day it’s made. It loses its creaminess by the second day, but it still tastes yummy. (Note: You can also make this without an ice cream maker by simply freezing the mixture after straining.)
- When ready to serve, melt the remaining chocolate chunks and pour the sauce over the ice cream in individual serving bowls.
The total cost of this recipe is $4.04, or $1.01 per ½ cup serving. I had to buy the mint this time of year, but with free mint from the garden in the summer, the cost comes down to $.84 per serving. Don’t let the snowflakes outside scare you away – this is a wonderful dessert any time of year.
Linking to Wellness Weekend, Monday Mania.