If you would have told me two years ago that I would be obsessed with dairy-free ice cream, I would have called you crazy. Zach and I go crazy for ice cream. I’m not kidding you. I can not keep enough of it in the house. I’ll have my nightly scoop, and Zach will have his nightly pint. Again, not kidding. When I’m feeling super motivated, I will try to make enough ice cream to satisfy our addiction, but I always end up at the grocery store one way or another because we just so happened to have eaten it all.
The first time I had dairy-free ice cream, I was at a friend’s house and she had soaked nuts overnight, blended them until smooth and used them as the base for her ice cream. From that point on, I was addicted. I played around with recipes for a while. I started with nut-based ice creams and made my way into coconut cream based ice cream, and that is my latest obsession.
The thing about coconut cream is that if you whip it enough, it really takes on a heavy cream like quality. It is very voluminous and makes for such a great ice cream. This dairy-free mint chip almond ice cream uses that coconut cream base, but the Almond Breeze Almondmilk, peppermint extract, and vanilla bean paste is what sets it apart. These three ingredients make up the bulk of the flavor, while vegan chocolate chunks give it a little oomph of texture.
I love this dairy-free mint chip almond ice cream for summer festivities. It goes great on a cone or simply in a cup. It will surprise the heck out of your guests, and it will keep everyone cool! Make sure you add it to your weekend picnics. You will be glad you did!
Yields 8
Place your ice cream churning bowl in the freezer for at least 6 hours before starting this recipe.
45 minPrep Time
8 hr, 45 Total Time
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Ingredients
- 2 14-ounce cans coconut cream, refrigerated (cream part only)
- 1/2 cup Almond Breeze Vanilla Almondmilk
- 1/2 cup maple syrup (honey if not vegan)
- 1/2 - 1 teaspoon pure peppermint extract
- 2 teaspoons vanilla bean paste
- 1 tablespoon arrowroot powder
- 2 tablespoons melted coconut oil
- 12 ounces vegan chocolate chips or chunks
- OPTIONAL TOPPING: Gluten-free, vegan shortbread cookies
Instructions
- Place your ice cream churning bowl in the freezer for at least 6 hours before starting this recipe.
- To a large bowl add the cream from the cans of coconut cream, reserving the thin liquid portion for another use. In addition, also add the Almond Breeze Vanilla Almondmilk, maple syrup, peppermint extract, vanilla bean paste, arrowroot powder and coconut oil. With a handheld electric mixer, mix the ingredients until smooth. The coconut cream will take on a fluffy appearance. This is what you want! Taste the mixture and add more peppermint as needed.
- Pour the mixture into your frozen ice cream churning bowl and place it on the ice cream make. Churn for about 30-35 minutes or until the ice cream resembles soft serve. This time will range depending on make and model of ice cream maker.
- Fold the ice cream into a separate dish if desired, or you may leave it in the churning bowl. Cover with plastic wrap, and then cover with foil. Freeze for about 2 hours for a thicker consistency.
- Sprinkle the ice cream with crumbled cookies if desired when you go to serve. Enjoy!
Notes
Total time reflects inactive time, chilling time.
