Guest Blogger – Mint Chocolate Chip Coconut Milk Ice Cream

After experiencing fresh sorbet at some recent dinners, we decided that it was time to add to our growing list of kitchen gadgets.  Not that we have room for an ice cream maker, but some things are worth cluttering for.

We first tried to make a vegan strawberry sorbet and quickly learned that skipping simple syrup, while making it vegan, also meant that we were really only making water ice.  One Saturday while Mel was at school, I decided to experiment and made a strawberry sorbet with simple syrup.  This turned out fresh and creamy, just like we had at restaurants.

My sister Sarah and I are obsessed with mint chocolate chip ice cream.  We have been since we were little kids going to the Frosted Mug in Beach Haven, New Jersey.  We even made up our own little song to go along with the experience; get us drunk enough and I am sure we would do it as adults (Mel hasn’t even heard said song yet!).  I knew that Mint Chocolate Chip had to be the next treat to come out of our ice cream maker.  Luckily Mel loves MCC ice cream also, and it was her idea to add fresh mint to the frozen concoction.

We made some tweaks, most notably using coconut milk instead of dairy milk.  This was really easy, and very minty.  Just like it should be.

4 egg yolks
1/2 cup sugar
1 13.5oz can light coconut milk
13.5 oz of carton coconut milk
3 tsp peppermint extract
2 tsp fresh mint, finely chopped
1/2 cup chocolate chips

1.  Be sure to follow your ice cream maker’s instructions regarding preparation of the machine.  We have a Cuisinart unit which has a bowl that is frozen for a minimum of 12 hours prior to use.
2.  In a large mixing bowl, combine the egg yolks, sugar, coconut milk, and peppermint extract.
3.  Start the ice cream maker and slowly pour the mixture into the machine.  Set timer for 15 minutes.
4.  After 15 minutes, add the fresh mint and the chocolate chips.  It is very important to wait until the ice cream starts to thicken otherwise the mint and chips will sink to the bottom.
5.  Continue churning the ice cream for another 10-15 minutes until fully set.
6.  Remove from ice cream maker and transfer into an air tight container.

The ice cream will be ready for immediate enjoyment or you can save it for later.  Depending on your freezer settings, it may be necessary to thaw the ice cream after freezing.