Indulge in the refreshing taste of mint and the richness of chocolate chips with this creamy vegan ice cream. Perfect for a guilt-free dessert!
Ingredients: 3 cups coconut milk. 1 cup fresh mint leaves. 1 cup dairy-free chocolate chips. 1/2 cup maple syrup. 1 tsp vanilla extract.
Instructions: In a blender, combine coconut milk and fresh mint leaves. Blend until smooth. Pour the mixture into a saucepan and heat it over medium heat until it starts to simmer. Remove from heat and let it cool for 10 minutes. Strain the mixture to remove mint leaves, then pour it back into the saucepan. Add maple syrup and vanilla extract to the saucepan, stirring until well combined. Transfer the mixture into a bowl and refrigerate for at least 4 hours or until completely chilled. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions. During the last few minutes of churning, add in the dairy-free chocolate chips. Transfer the churned ice cream into a freezer-safe container and freeze for an additional 2-3 hours until firm. Serve and enjoy!
Steven Mildred






