Both Amanda and I have dairy sensitivities, so while I certainly don't make all our meals dairy-free, I do have a tendency to replace the dairy in many of our foods. For the most part, I don't miss it at all, however, I seriously miss ice cream. More specifically, Breyers Mint Chocolate Chip ice cream. It's heavenly. While this is no exact replica, it's amazingly good and even dairy-free!
One note about coconut milk: not all brands are created equal! I actually had 2 different kinds on hand when I made this the first time and one had twice the fat content of the other. Now fat is not really something you want swimming around in all your food but for ice cream, fat means that creamy consistency that everyone loves. So go for Thai Kitchen Unsweetened coconut milk- it works best for this recipe.
Also, if you want to jump-start the whole freezing- thickening process, put the cans of coconut milk in the fridge for a few hours prior to mixing.
Dairy-Free Mint Chocolate Chip Ice Cream
- 2 cans Thai Kitchen unsweetened coconut milk
- 1/2 cup any other dairy-free milk- I used Silk Vanilla Soy
- 1 cup sugar
- 1 1/2 tsp. mint extract {not peppermint! Although if you want to go the more natural route, you can use 1-2 drops of peppermint essential oil.}
- 1-2 oz grated vegan chocolate {you can get this at Walmart! I put it in the fridge for about 5 minutes then just grated a couple squares by hand}
When mixture has thickened slightly, add the grated chocolate, a little at a time.
After about 30 minutes, transfer mixture to a freezer-safe container and freeze until solid, about 4-5 hours.
Enjoy!
