Vegan Chocolate Chip Mint Ice Cream
This recipe looks and tastes divine! It is easy to make, nutritious, and should please the whole family. You may even want to double the batch! For the best texture, be sure to use full fat coconut milk. The fat and alcohol in the extracts help keep the ice cream smooth and ice crystal free.
1 -13.7 oz / 400 mL can full fat coconut milk
1 bunch Fresh mint, washed, stems omitted (about 1 cup, packed)
1/3 cup Smooth almond butter
2 Tbsp Peppermint extract
1 Tbsp Vanilla extract
2 Tbsp Sugar**
¼ tsp Salt - if nut butter is salted you may wish to omit
3.5 oz Semisweet vegan mini chocolate chips
Note: An ice cream maker is not required. If you have an ice cream maker, follow its instructions, they may be different.
** We used sugar since the quantity was small and our vegan chocolate chips already used cane sugar, but making it sugar free or keto friendly is easy. Simply use about 2 tsp/2 packets of stevia and choose stevia-sweetened chocolate chips.