Mint Chocolate Chip Ice Cream
Updated: Jul 4, 2021
Here is an ice cream that you should definitely make at home. Fresh mint and chocolate chips - a classical combination in no-churn homemade ice cream. Do not miss this refreshing summer treat.
This is the second homemade mint ice cream that I share with you. Like last time, this time I also added fresh mint leaves from my garden to the ice cream. The flavor is simply divine. Fresh mint in any dessert is undoubtedly refreshing, and in homemade ice cream, it is even more delightful. When fresh mint is combined with dark chocolate, the result is sublime, a celebration of mint in your mouth.
Plant-based no-churn ice cream
This ice cream is vegan. It contains plant-based milk that can be almond, cashew, or any other milk of choice and coconut cream for extra creaminess. The ice cream can be made without using an ice cream machine. However, in case you have one, do not hesitate to use it, the result will be even creamier.
For those of you without an ice cream maker in their home - no worries! This ice cream is made in a special way to minimize the ice crystals and ensure a delightfully creamy texture. To this end, I first prepare a vegan curd from the plant-based milk and the mint using cornstarch as a thickener. This curd has two functions - it imitates the French way of ice cream making (with a curd made from egg yolks) and it allows for the mint to infuse into the milk for a more pronounced mint flavor.
To get the best results, you should use coconut cream to whip up. The coconut cream I usually use is from full-fat canned coconut milk. Simply scoop up the solid part of the milk and you are ready to go! Overall, there a few main ingredients for this ice cream, and the preparation is relatively easy. As I mentioned, no ice cream machine is required. You would need only a blender and a mixer.
250 ml coconut cream
400 ml plant-based milk*
15 g fresh mint
120 ml maple syrup
20 g cornstarch
50 g dark chocolate**
In a blender, add fresh mint, plant-based milk, maple syrup, and cornstarch. Process until smooth.
Transfer the mixture to a pot on the stove at medium-high heat. Cook until thickened (that should take approximately 10 minutes) while stirring constantly. During the cooking process, the mixture will also turn a nice dark green color.
Remove the mixture from the heat and let it cool down. Stir occasionally to avoid skin formation. Place in the fridge to accelerate the cooling.
Scoop out the thick part of canned coconut milk (that makes ~250 ml coconut cream).
Using a mixer, whisk the coconut cream until peaks form.
Combine the mint mixture and the whipped coconut cream and mix well.
Cut the chocolate into small pieces and add them to the ice cream mixture.***
Transfer the mixture to a container and freeze it for at least 4-5 hours.
You can keep the ice cream in the freezer until ready to enjoy. My recommendation would be to let the ice cream thaw slightly at room temperature before consuming it. That way, it will be easy to scoop and will be even more enjoyable.
Do you like this recipe? Please share in the comments below!
* I used oat milk.
** Or dark chocolate chips.
*** If using chocolate chips, add them directly to the ice cream.