Imagine a dessert that's not just delicious, but also completely dairy-free and incredibly simple to make. Our Vegan Mint Chocolate Chip Ice Cream is the ultimate summer treat that will make your taste buds dance and your health-conscious heart sing! With just a few ingredients and no fancy ice cream maker required, you can transform ordinary coconut cream into a luxurious, refreshing dessert that rivals any store-bought version. Get ready to discover the secret to creating the most decadent, plant-based ice cream that's so good, you won't believe it's vegan!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 1/2 cup maple syrup
- 1 tsp peppermint extract
- 1/2 cup dark chocolate chips
- 1/4 cup fresh mint leaves, chopped
Instructions
- Chill the can of coconut milk in the refrigerator overnight to separate the thick cream from the liquid.
- Open the chilled coconut milk can without shaking, and carefully scoop out only the solid coconut cream layer into a large mixing bowl, leaving behind the watery liquid.
- Using an electric mixer, whip the coconut cream until smooth and creamy, about 2-3 minutes.
- Gradually add maple syrup to the whipped coconut cream, continuing to mix until fully incorporated and smooth.
- Add peppermint extract and chopped fresh mint leaves, gently folding them into the mixture to distribute evenly.
- Roughly chop dark chocolate chips, reserving a small portion for topping.
- Fold most of the chopped chocolate chips into the cream mixture, keeping the texture light and airy.
- Transfer the mixture into a freezer-safe container, smoothing the top with a spatula.
- Sprinkle remaining chocolate chips on top for additional texture and decoration.
- Cover the container with plastic wrap or a lid and freeze for 4-6 hours until firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Coconut Milk Chilling: For the creamiest texture, refrigerate the coconut milk can overnight. This helps separate the thick cream from the liquid, ensuring a rich, smooth consistency.
- Whipping Technique: Use an electric mixer and whip the coconut cream thoroughly to incorporate air, creating a light and fluffy base.
- Mint Intensity: Adjust the peppermint extract to your taste. Start with less and add more if you prefer a stronger mint flavor.
- Chocolate Chip Variation: For extra indulgence, use vegan dark chocolate chips with a high cocoa percentage for a more intense chocolate experience.
- Freezing Hack: If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable consistency.
- Storage Tip: Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming and maintain the creamy texture.
- Make-Ahead Friendly: This recipe can be prepared up to a week in advance, making it perfect for meal prep or unexpected dessert cravings!
Nutrition Facts
Calories: 427kcal
Carbohydrates: g
Protein: g
Fat: 25g
Saturated Fat: g
Cholesterol: 0mg