Ingredients (Makes about 4 servings):

  • 2 cans full-fat coconut milk (13.5 oz each)
  • 1/2 cup maple syrup (or agave syrup)
  • 1/4 cup fresh spinach or a few drops of natural green food coloring (optional, for color)
  • 1 tsp peppermint extract (start with less and add to taste)
  • 1/2 cup vegan chocolate chips or chopped dark chocolate
  • 1 tbsp vanilla extract

Instructions:

1. Blend the Base:

  • In a blender, combine the coconut milk, maple syrup, spinach (if using), vanilla extract, and peppermint extract. Blend until smooth and creamy.
  • The spinach adds a natural green color without affecting the flavor. Alternatively, you can add a few drops of natural green food coloring.

2. Taste and Adjust:

  • Taste the mixture and adjust the peppermint extract if needed. Be cautious with peppermint as it can easily become overpowering.

3. Chill the Mixture:

  • Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours, or until fully chilled. This will help it churn more effectively in the ice cream maker.

4. Churn the Ice Cream:

  • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically about 20-30 minutes).
  • In the last 5 minutes of churning, add the vegan chocolate chips so they’re evenly distributed.

5. Freeze and Serve:

  • Transfer the churned ice cream to a container, smoothing the top with a spatula. Place in the freezer for at least 2-4 hours to firm up.
  • When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, then scoop and enjoy!

Nutritional Information (Per Serving, Approx.):

  • Calories: ~320 kcal
  • Carbohydrates: ~25g
  • Protein: ~3g
  • Fat: ~22g
  • Fiber: ~2g
  • Sugars: ~20g
  • Sodium: ~15mg

Tips:

  • No Ice Cream Maker? Pour the mixture into a shallow dish, place it in the freezer, and stir every 30 minutes until it reaches a creamy texture (about 3-4 hours).
  • Storage: Store in an airtight container in the freezer for up to a week.
  • For Extra Creaminess: Add 1-2 tbsp of cashew butter or soaked cashews when blending the base.

This Mint Choc Chip Vegan Ice Cream is creamy, minty, and loaded with chocolate – a perfect vegan twist on the classic favorite.