Vegan Mint Chocolate Chip Ice Cream
Making vegan ice cream that actually tastes creamy takes the right fat combination. Coconut cream provides richness while cashew cream adds smoothness.
The mint flavor comes from fresh leaves, not extract. You’ll steep them like tea to get clean, bright flavor without any artificial taste.
Fresh Mint Creates Better Flavor
Dried mint leaves work better than fresh for steeping because they release more concentrated oils. Steep them in hot coconut milk for 20 minutes, then strain completely. Any leftover bits will freeze into unpleasant chunks. Taste the mixture before chilling – it should be slightly stronger than you want since freezing dulls flavors.
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Cashew Cream Prevents Ice Crystals
Soaked cashews blend into a completely smooth cream that mimics dairy’s texture. Soak them for at least 4 hours or overnight. Blend with just enough water to create a thick cream – too much liquid makes icy ice cream. Strain through fine mesh if your blender isn’t high-powered.
Chocolate Chips Need Special Handling
Regular chocolate chips turn rock-hard when frozen. Mini chips work better because they’re easier to bite through. Fold them in during the last few minutes of churning so they don’t sink to the bottom. Chill the chips in the freezer first so they don’t melt from the friction.
Getting the Scooping Texture Right
- Let the ice cream sit at room temperature for 5-10 minutes before scooping if it’s too hard straight from the freezer.
- Store with plastic wrap pressed directly onto the surface to prevent ice crystals from forming on top during storage.
Frequently Asked Questions
Will this work without an ice cream maker?
You can freeze it in a shallow dish, stirring vigorously every hour for the first 4 hours, but the texture won’t be as smooth.
How long does homemade vegan ice cream last?
Store covered in the freezer for up to 2 weeks. The texture stays best within the first week.
Should I use fresh mint instead of dried?
Dried mint steeps more effectively and won’t leave green flecks. Use 1/2 cup fresh mint if that’s what you have.
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Vegan Mint Chocolate Chip Ice Cream
Ingredients
Equipment Needed
- Ice cream maker (1.5-quart capacity)
- High-speed blender
- Fine-mesh strainer
- Medium saucepan
Instructions
- Steep mint in coconut milk: Heat coconut milk in a medium saucepan over medium heat until steaming but not boiling. Remove from heat and add dried mint leaves. Cover and steep for 20 minutes.
- Strain and cool mint milk: Strain the mint-infused coconut milk through a fine-mesh strainer, pressing the leaves to extract maximum flavor. Discard the mint leaves and let the milk cool to room temperature.
- Blend cashew cream: Drain the soaked cashews and rinse well. In a high-speed blender, combine cashews and water. Blend on high for 2-3 minutes until completely smooth and creamy.
- Combine all base ingredients: Add the cooled mint coconut milk, sugar, vanilla extract, and salt to the blender with the cashew cream. Blend for 1 minute until well combined and sugar is dissolved.
- Chill ice cream base: Transfer the mixture to a container and refrigerate for at least 4 hours or overnight until completely chilled. The mixture should be cold to the touch.
- Churn ice cream base: Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes until thick and creamy.
- Add chocolate chips: During the last 3-4 minutes of churning, slowly add the mini chocolate chips through the top opening. Let the machine incorporate them evenly.
- Freeze until firm: Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm enough to scoop. Press plastic wrap directly onto the surface to prevent ice crystals.
Nutrition Facts
Per Serving (1 serving)
