My in-laws bought me the ice cream attachment for my KitchenAid mixer (which my parents got me!) and it has been put to good use. The weather in SoCal is always perfect for ice cream. Check out the ice cream sandwiches we enjoyed a couple months ago.
While nobody in my house has to be dairy-free, I have plenty of friends who are so this recipe was developed for them. Cutting dairy intake can be beneficial for lots of people, so if you’re totally craving some ice cream but want to try a dairy-free version, this is your ticket!
This dairy free ice cream can easily be made with dairy though, just use 3 cups of cream in place of the coconut milk.
Dairy-Free Mint Chocolate Chip Ice Cream
2 cans organic coconut cream OR 1 can of cream and one can of full-fat coconut milk (the higher the fat content, the less “icey” the final product will be)
1/2 cup 100% Grade B maple syrup
1 tablespoon homemade vanilla
1/2 cup fresh mint leaves (no stems), left whole
3/4 cup chocolate (chips, shaved, or melted Enjoy Life are dairy-, soy-, and and nut-free)
Combine coconut cream and milk, maple syrup, vanilla, and salt in medium sauce pan over medium-low heat.
Meanwhile, tear your mint leaves off the stem. Grind/rub the leaves until bruised and fragrant. Add to saucepan.
Do not boil mixture. Turn heat off just as mixture begins to slightly bubble. Remove from heat and cover. Allow to steep for 20-30 minutes.
Using tongs or a fork (if you have a fine mesh strainer use that and big pot) remove mint leaves and discard. Pour mixture into a bowl preferably one with a spout (I love this one and use it for lots of different things). Place in refrigerator to chill for 2-3 hours.
Place ice cream bowl in mixer, turn on, pour in mixture. While the machine does the work, chop or shave chocolate.
Once ice cream is done, dump chocolate in, and fold into ice cream. Place in freezer safe bowl or individualize this dessert by giving everyone their own jar and allow to set at least 4 hours before serving, preferably overnight.