Thanks to Big Mike’s Eats, I was inspired to make coconut-based, salted caramel vegan ice cream. I tried his recipe and loved it. It couldn’t be simpler. I changed nothing because nothing needs changing. The results are creamy and delicious ice cream. I offered it to a few non-vegan friends, who loved it and had no idea it was vegan, coconut-based ice cream. Here’s a photo.
I then found that I had quite a bit of fresh mint on my hands, having only earlier pruned the mint bush that was about to take over the garden. I didn’t know what to do, until inspiration struck. I applied Big Mike’s recipe and made coconut-based, vegan mint ice cream. You could add vegan chocolate chips to the mix. See recipe (as adapted) after the photo. Serves four.
- Approximately 100g mint leaves, or more if you like it mintier. As you can see from my photo, I had quite a bit – closer to 150-170g
- 1 can of full fat coconut milk
- 3/4 cup vegan sugar (or more, to taste)
- 1 teaspoon vanilla extract
- 2 teaspoons fine sea salt
- 1/4 cups vegan chocolate chips or chocolate shavings (optional)
Chop the mint leaves very very finely.
In a medium-sized saucepan, heat all your ingredients until smooth and well combined. The coconut milk will take on a green hue. Taste to ensure it is sweet enough for you.
Take off the heat and let the mixture cool, first on the countertop and then in the fridge before placing into your ice cream maker or, if you don’t have an ice cream maker, into your freezable container. Stir the mixture before pouring it into the ice cream maker or container.
If you’re going for chocolate, add this to the mix prior to pouring the mixture into your ice cream maker or container.
If you’re not using an ice cream maker, you will need to check on your container from time to time and stir up the mixture so that it has a chance to blend uniformly and not end up as sorbet.
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