Sometimes we have BOLD ideas that sound amazing but do not work out. And other times, they turn out better than we ever imagined (that’s this one!). Meet creamy, addictively
delicious mint chocolate chip ice cream made without an ice cream maker! It’s everything you know and love about classic mint chip ice cream (sweet, minty perfection), but made vegan, maple-sweetened, and with just 8 simple ingredients! Enjoy it soft serve style from the food processor or blender or freeze for a quick, healthier dessert whenever the craving strikes. Let’s get our mint chip on, friends! This dairy-free delight starts with coconut milk and cashew butter for a creamy texture, plus fresh mint and peppermint extract for that classic “mint chip” taste. We naturally sweeten with maple syrup and add matcha (optional) for color!
We throw it all together in a blender to create a luscious green base with big St. Patrick’s Day vibes! Next, we freeze the mixture in an ice cube tray for at least 6 hours. (Note that it will keep for up to two days if you want to do that step ahead of time!) Then once frozen, we transfer the creamy, minty cubes to a food
processor (or blender) and give it a whirl! This technique of blending, freezing, then food processing is what gives us creamy ice cream with no ice cream maker required! Lastly, we pulse in chocolate
chips (obviously) and it’s ready to dig in! We love enjoying this ice cream in “soft serve” form (fresh from the food processor), but it’s also delicious refrozen and scooped later! We hope you LOVE this vegan mint chocolate chip ice cream! It’s: Fresh Top it with Chocolate Magic Shell or Coconut Whipped Cream for an extra decadent
treat! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends! Prep Time 6 hours 20 minutes Total Time 6 hours 20 minutes Servings 6 (~1/2-cup servings) Course
Dessert Cuisine Gluten-Free, Vegan Freezer Friendly 1-2 Weeks Does it keep? In the freezer ICE CUBES
SOFT SERVE
*Nutrition information is a rough estimate calculated with the lesser amounts where ranges are provided and without optional ingredients. Serving: 1 half-cup servingCalories: 252 Carbohydrates: 20.1 gProtein: 2.7 gFat: 18.3 gSaturated Fat: 13.6 g Polyunsaturated Fat: 0.4 gMonounsaturated Fat: 1.5 gTrans Fat: 0 gCholesterol: 0 mgSodium: 22 mgPotassium: 159 mgFiber: 1 gSugar: 15.5 gVitamin A: 4.5 IUVitamin C: 0 mgCalcium: 43 mgIron: 1.6 mg Did You Make This Recipe?Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Reader InteractionsWhat mint is in Mint Chocolate Chip Ice Cream?Plain mint extract uses spearmint, which is much milder than peppermint. Peppermint extract contains significantly more menthol, which gives it a more intense flavor. What is this? For this reason, mint chocolate chip ice cream is traditionally made with plain mint extract.
Why is Mint Chocolate Chip Ice Cream no longer green?We recently reviewed our ice cream product line and have been working to remove all artificial colors, flavors and sweeteners. This means that we removed the artificial green food coloring from Mint Chocolate Chip Ice Cream, and it is now white instead of green.
Is mint ice cream peppermint or spearmint?Most fresh mint sold in grocery stores is spearmint, but you can also use peppermint in this ice cream recipe. In fact, many mint ice creams are made with peppermint rather than spearmint. Just keep in mind that since peppermint has a higher menthol content, you'll want to use a bit less of it.
How does mint ice cream get its flavor?Steeping fresh mint leaves in hot cream and milk for two hours is ideal for extracting that minty-fresh flavor. Chocolate blended with a little oil, then drizzled into the churning ice cream, melts smooth and creamy on the tongue, unlike the typical chocolate chunks.
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