Frozen Treats
Mint Chip Ice Cream
Steeping fresh mint leaves directly in the coconut cream for 20 minutes before straining them out is what infuses a natural mint flavor deep into the base instead of relying on mint extract sitting only on the surface of the flavor.
Ingredients
- 2 cans full-fat coconut milk, refrigerated overnight
- 1 cup packed fresh mint leaves
- 1/2 cup allulose
- pinch of salt
- 1/2 cup dairy-free chocolate chips, chopped
Method
- 1
Scoop the solid cream from the chilled coconut milk cans into a saucepan, warm gently over low heat, then add the fresh mint leaves and remove from heat. Let steep 20 minutes.
- 2
Strain out the mint leaves, pressing on them to extract all the infused cream — steeping the whole mint leaves directly in warmed cream like this is what infuses a genuine, rounded mint flavor throughout the base; mint extract alone tends to taste sharp and one-dimensional by comparison.
- 3
Chill the strained, mint-infused cream in the fridge until fully cold, at least 1 hour.
- 4
Whip the chilled mint cream with a mixer until stiff peaks form, fold in allulose and salt, then fold in the chopped chocolate.
- 5
Pour into a loaf pan, press plastic wrap onto the surface, and freeze at least 6 hours (plus 1h chill + 6h freeze).