A tasty, easy do-it-yourself vegetarian frozen dessert with shards of chocolate and a contemporary mint flavor! some ingredients like coconut milk, cashews, peppermint extract, and vanilla build this an ideal sweet treat for summer.
Another issue I love? Mint chocolate chip frozen dessert. However in true Alexa kind, I’m a touch fussy regarding however i prefer it.
First? I prefer once my chocolate chunks / chips square measure shards of chocolate, instead of massive rock-hard nuggets of nothingness. Shards provide Maine a touch of chocolate in each single bite, and it makes the feel of the frozen dessert as an entire way more satisfying.
I’m additionally a devotee of white MCC frozen dessert over the brilliant inexperienced stuff. I do know the colour doesn’t influence the flavour within the least, however it’s a brain thing; minty white frozen dessert simply appears most more…pure? Minty? Perfect? All of the on top of. Continuously continuously continuously the white stuff!
This vegetarian mint chocolate chip frozen dessert is that the excellent quantity of minty, wholly creamy, juuuuust chocolatey enough, and means means means satisfying on a summer day. I’m talking total sunglasses-wearing emoji moments all summer long with these things in-hand.
You’ll want associate frozen dessert maker, however the ensuing frozen dessert is therefore creamy. Again, extremely|I actually} really like consumption this frozen dessert straight from the frozen dessert maker, however it may be frozen and thawed to be consumed at a later date. perhaps even provides it a fast blitz in an exceedingly blender?
Creamy frozen dessert makes the planet go ’round. I’m convinced.
INGREDEINTS :
ICE CREAM :
- 1 14-oz. can full-fat coconut milk
- 1 cup raw cashews, soaked in hot water for 10 minutes, then drained and patted dry
- 1/4 cup honey (not vegan) or agave
- pinch salt
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
CHOCOLATE :
- 4 Tbsp. coconut oil, melted
- 4 Tbsp. cocoa powder
- 3 Tbsp. honey (not vegan) or agave
- splash vanilla extract
SERVING :
- chocolate-dipped vegan cones
INSTRUCTIONS :
- The day before: Stick the insulated freezer bowl of your ice cream maker in the freezer. It’s best if this is in the freezer 24 hours before you make your ice cream.
- Ice cream day! Add your ice cream ingredients to your blender, and blend until completely smooth. Pour into your ice cream maker according to the instructions, and churn until it’s the consistency of soft-serve.
- Meanwhile, mix up your chocolate ingredients in a jar or cup with a spout. Mix until completely smooth.
- Drizzle your chocolate into the ice cream in the last few seconds of churning. It will break up into delicious shards! I didn't use all of my chocolate for the ice cream; I used the rest to dip the cones.
- Pour into a freezer-safe container. Eat as is (my preference) or freeze for 3-4 hours until it firms up. It will get rock hard if you keep it in the fridge any longer, so just set it out on your counter for a few minutes before you dive in. Once it’s scoopable, I like scooping it into a bowl and the popping it into the fridge to get nice and creamy again. Yay homemade ice cream!
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