Remember on Monday how excited I was that I bought a new ice cream maker. And even though I baked a pie on Monday afternoon too, I felt like I couldn’t resist trying out the new maker. So I chilled the freezer bowl like the instructions said, and it froze actually quite fast. It says it can take between 6-22 hours to freeze fully, but by 5 hours it was already solid.
While it was chilling I looked up some dairy-free alternatives for home-made ice cream and came across an entire blog dedicated to vegan ice cream. It hasn’t been updated a lot recently, but it’s got a great archive of good recipes including this Mint Chocolate Chip Ice Cream recipe.
I tweaked the original recipe a bit by using coconut milk rather than soy milk/creamer. I think next time what I’ll do is use regular canned coconut milk and the premium (gold label) canned coconut milk for baking which is just a touch thicker than the regular stuff. I think it might lend just a slightly more ‘creamy’ mouth-feel and consistency to the finished product.
It turned out great!
Here’s the recipe with my tweaks as I made it on Monday:
Chocolate Chip Mint Coconut Milk Ice Cream
- 3 1/4 cups coconut milk
- 2 Tbsp arrowroot
- 3/4 cup granulated sugar
- 1 1/2 tsp peppermint extract (could use maybe just 1 tsp)
- 1/2 tsp vanilla extract
- 3/4 cup chocolate chips
- green food color optional
Mix 1/4 cup of the coconut milk with arrowroot and set aside. Mix the rest of the milk and sugar in a saucepan over medium heat. Bring to a boil. Remove from heat and stir in the reserved arrowroot mixture. It will thicken a bit as it cools. Stir in the extracts and food color. Let cool completely in the fridge before pouring into your ice cream machine.
Freeze according to ice cream maker manufacturer instructions.
Add chocolate chips to the maker at the last 5 minutes of freezing/churning.
Mixture will be the consistency of soft serve ice cream. Remove into a freezer safe container to firm up.
When ready to eat, let sit on the counter for a few minutes to soften slightly for easier scooping.
Couple more notes: My chocolate chips kind of sank to the bottom when the firming up in the freezer stage took place. I think next time I’ll stir it a bit while it’s hardening or something. I also didn’t bother with the food coloring.