How To Make Vegan Easter Mint Chocolate Chip Ice Cream Recipe
Creamy and refreshing mint chocolate chip ice cream made with coconut milk and dairy-free chocolate chips.
Serves:
Ingredients
- 2 cans (14 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 cup fresh mint leaves, packed
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips
Instructions
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In a medium saucepan, heat coconut milk, sugar, mint leaves, and salt over medium heat, stirring occasionally until the sugar dissolves.
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Remove from heat and let sit for 30 minutes to infuse flavors.
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Strain mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all the liquid. Discard the solids.
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Stir in vanilla extract and chill in the refrigerator for at least 2 hours or overnight.
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Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
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Stir in chocolate chips and transfer to a freezer-safe container.
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Freeze for at least 2 hours or until firm.
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Let it sit at room temperature for a few minutes before serving.
Nutrition
- Calories : 413kcal
- Total Fat : 30g
- Saturated Fat : 25g
- Sodium : 149mg
- Total Carbohydrates : 38g
- Dietary Fiber : 2g
- Sugars : 34g
- Protein : 3g
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