Coconut Mint Ice Cream
This Coconut Mint Ice Cream Recipe is like a classic mint chocolate chip but made with non-dairy coconut cream. It's an easy recipe, with just a handful of ingredients, that you can make in your ice cream machine.
Ingredients
- 2 cans 13.5 ounces each coconut cream
- ¾ cup granulated sugar
- ¼ cup corn syrup
- 1 teaspoon vanilla extract
- ½ tablespoon peppermint extract
- ½ teaspoon kosher salt
- ½ teaspoon green food coloring optional
- 3/4 cup chocolate chunks or chopped chocolate
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a medium bowl, add the coconut cream, granulated sugar, corn syrup, vanilla extract, peppermint extract and kosher salt.
- Whisk until the sugar has dissolved, about 2-3 minutes. You should not feel any grit when you rub the mixture in between your fingers.
- Stir in the green food coloring.
- Place in the refrigerator for an hour, until chilled.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the chopped chocolate, mixing until combined.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5-10 minutes before serving. Scoop and serve.
Notes
- Coconut cream is sold in a can and can be found in the baking aisle or near Thai food products. Be sure to use coconut cream and not coconut milk.
- Sometimes the coconut water will separate from the coconut cream in the can. For this recipe, you do not need to be concerned about this. Simply shake the can before opening it, and add the entire contents of the can to the recipe.
- Do not chill the coconut cream before mixing the ice cream base. It will be too thick and difficult to mix in smoothly.
- The use of a liquid sweetener is purposeful, as it helps to prevent ice crystals from forming in non-dairy ice cream recipes. You could use agave nectar or honey in this recipe, but I choose to use corn syrup so that nothing was competing with the mint flavor.
- Green food coloring was used to achieve a minty green color, but it is optional and can be left out.