Ice cream week, recipe 2! And it’s my all-time favorite ice cream flavor ever.
Yo yo! I have had the best week ever.
Some of you may know that I work for an awesome company called Food Blogger Pro. It’s a membership site, and we teach others to start, grow, and monetize their food blogs. It’s the best; I get to help food and writing-loving people build their own businesses every single day.
I work remotely with a team of about 9, split up between four different brands. And this week, we had our first ever team retreat in Minneapolis!
It was my first time in Minneapolis, and I totally loved it. It kind of reminded me of Portland, but with a less “west coast vibe.” We ate a ton of good food, drank a lot of delicious drinks, went to a St. Paul Saints game, got new headshots taken, and just spent a lot of quality time with the people I’ve been working with for the past 2+ years.
I had such an amazing time. Love the FBP / Pinch of Yum teams so much!
Another thing I love? Mint chocolate chip ice cream. But in true Alexa form, I’m a bit fussy about how I like it.
First? I like when my chocolate chunks / chips are shards of chocolate, rather than big rock-hard nuggets of nothingness. Shards give me a bit of chocolate in every single bite, and it makes the texture of the ice cream as a whole much more satisfying.
I’m also a fan of white MCC ice cream over the bright green stuff. I know the color doesn’t influence the flavor in the least, but it’s a brain thing; minty white ice cream just seems so much more…pure? Minty? Perfect? All of the above. Always always always the white stuff!
This vegan mint chocolate chip ice cream is the perfect amount of minty, totally creamy, juuuuust chocolatey enough, and way way way satisfying on a summer day. I’m talking total sunglasses-wearing emoji moments all summer long with this stuff in-hand.
You’ll need an ice cream maker, but the resulting ice cream is SO creamy. Again, I really really prefer eating this ice cream straight from the ice cream maker, but it can be frozen and thawed to be eaten at a later date. Maybe even give it a quick blitz in a blender?
Creamy ice cream makes the world go ’round. I’m convinced.
Vegan Mint Chocolate Chip Ice Cream
|Prep:||Yield: serves 4-6||Total:|
A tasty, simple homemade vegan ice cream with shards of chocolate and a fresh mint flavor! A few ingredients like coconut milk, cashews, peppermint extract, and vanilla make this a perfect sweet treat for summer.
- 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
- 4 Tbsp. coconut oil, melted
- 4 Tbsp. cocoa powder
- 3 Tbsp. honey (not vegan) or agave
- splash vanilla extract
- chocolate-dipped vegan cones
- 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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