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 Mixer to speed things up for me.
A couple years ago, I picked up an ice cream attachment for my KitchenAid mixer and 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).
Mint Chocolate Chip Ice Cream Price Breakdown
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.