Vegan Mint Chip Ice Cream Recipes
CHICKPEA MINT CHOCOLATE CHIP ICE CREAM
Canned chickpeas are the secret ingredient in this easy frozen treat, lending creaminess and body without affecting the flavor. (We promise!) Be sure to remove the skins for the smoothest possible results. Pitted Medjool dates add just the right amount of sweetness, and vegan mint extract and baking chips are the perfect flavoring combo.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 8 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- Place the chickpeas on a clean dish towel or a couple paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins start to fall off. Use your fingers to peel off any remaining skins (the chickpeas should easily pop out).
- Place the skinned chickpeas, coconut cream, dates and mint extract in a blender. Blend, stopping and scraping down the sides of the container with a rubber spatula as needed, until very smooth, about 1 minute. It's okay if there are some specks from the dates, but the mixture should be smooth and similar in texture to a thick milkshake. Add the food coloring and blend until combined (the color should resemble the inside of a ripe avocado).
- Pour one-third of the chickpea mixture into a 9-by-5-inch loaf pan, then top with one-third of the baking chips, making sure to go all the way to the edges of the pan. Pour half of the remaining chickpea mixture into the pan, then top with half of the remaining baking chips. Add the remaining chickpea mixture, then top with the remaining baking chips. Cover the loaf pan with plastic wrap and freeze until completely firm, at least 8 hours and up to overnight.
- Let the ice cream sit at room temperature to soften before scooping, 10 to 15 minutes. Scoop into bowls or vegan ice cream cones and serve.
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- The day before you want to make ice cream, place the freezer bowl of your ice cream maker into the freezer to freeze completely.
- Then place your coconut cream, coconut milk, sugar and syrup into a pot on the stove and bring to a simmer, stirring constantly.
- Once it reaches a gentle simmer, remove from the heat, and using an immersion blender, blend it in the pot for 30 seconds.
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- The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
- Measure out 1/2 cup of coconut milk and set aside. Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the peppermint extract.If you are adding spinach, ladle 1/2 cup of warm ice cream base into a blender along with a handful of fresh spinach. Blend until completely smooth. Transfer the puréed spinach back into the saucepot to finish cooking.
- Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined. Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently. Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened. Transfer to a shallow container, cover, and refrigerate for at least 4 hours.
- Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Churn until it becomes thick and resembles soft serve. Once it is thick, add chocolate chips and churn for 30 more seconds until they are well combined. You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.
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- Be sure to freeze the bowl of your ice cream maker at least 24 hours in advance, before getting started. (If your machine requires this; some don't!) In a blender, combine the coconut milk, sugar, and mint flavoring, then blend until smooth.
- Pour the mixture into the frozen bowl, then run the machine according the manufacturer directions. My machine usually needs to run for 35 minutes to thicken up.
- Once the ice cream is thick, with a soft-serve consistency, add in the chocolate chips and let the machine run again for 3-5 minutes, to stir them in.
- Serve right away for a soft-serve consistency. For a firmer ice cream, transfer the mixture to a container and store in the freezer for 2 hours. This ice cream is easiest to scoop the same day you make it. It will harden further overnight in the freezer, so you might want to let it sit at room temperature for at least 15 minutes before attempting to scoop again.
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