This mint ice cream is the real thing, made with an abundance of fresh mint leaves for a flavor that's grassy and bright. Mint plus coconut milk are a perfect match.
Why this recipe works:
- A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream.
- Corn syrup adds additional plush body to the base.
- Simmering and puréeing the ice cream base emulsifies coconut fats that could otherwise separate and turn grainy while churning.
Notes: You can find coconut cream in Chinese and Southeast Asian groceries or online. Don't use cream of coconut or creamed coconut instead—they're different products and can't be substituted. If your diet permits white sugar refined with bone char, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor.
Read more on the technique behind vegan ice cream.
- Yield:makes about 1 quart
- Active time: 40 minutes
- Total time:7 hours
- 1 13.5-ounce can (about 1 3/4 cup) coconut milk
- 1 14-ounce can (about 1 3/4 cup) coconut cream (see note)
- 1/4 cup "light" (clear) corn syrup
- 3/4 cup raw (turbinado) sugar (see note)
- 1 large bunch fresh mint leaves
- 3/4 to 1 teaspoon kosher salt, to taste
- 2 1/2 ounces dark chocolate, finely chopped and chilled in freezer
In a medium saucepan combine coconut milk, coconut cream, corn syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Remove from heat, stir in mint leaves, cover, and let steep for 2 hours.
Strain mixture into a clean saucepan, pressing on mint leaves with a spoon to press out all coconut milk, and return to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. (Alternately use immersion blender directly in pot.) Pour into an airtight container, then add salt to taste.
Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Add dark chocolate in final minutes of churning. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.