Thursday, July 14, 2011

Vegan Mint Chip "Ice Cream"

For quite some time I have been mesmerized by Jacqui's blog, So Good and Tasty.  It has provided me with countless moments of inspiration and recipes that I have enjoyed making in my own kitchen.

Recently, I have done my best to cut back on dairy.  It has been a process and I am still learning.  I am struggling with two items.  Pizza and ice cream.  Can you blame me?

Ice cream is part of my upbringing.  Many evenings, as kids, my brother and I would dish out some ice cream before watching our allotted TV for the night.  We loved the Cosby Show.  It was a ritual.  One I had enjoyed continuing as an adult although the TV show and the serving size may have changed.

This recipe for Mint Chip Ice Cream caught my attention right away!  It's use of coconut and almond milk provided  various sources of creamy texture.  Also, the fact that dried dates were the primary source of sugar hits right at home as I, we, try to reduce our refined sugar intake.  

The end result was wonderful.  Creamy and full of mint flavor.  I ended up finely shopping my chocolate and adding it to the ice cream in the last few minutes of mixing.  The crunch of a piece of dark chocolate is heavenly in mint ice cream.

Whether you are dairy-free or not, this is a refreshing treat!  

Mint Chip Ice Cream
by Jacqui from So Good and Tasty

1 cup almond milk
1 14oz. can coconut milk
pinch of salt
1 cup packed fresh mint
1 teaspoon vanilla
4 oz. pitted dates, about 1 cup
about 1 cup boiled water
3 oz. dark chocolate

Heat the almond milk, coconut milk, salt, and mint in a small sauce pan over medium high heat. Let it get hot enough to where it is steaming, but not boiling.  Cover and set aside to cool for about 1-2 hours or depending on how minty of a flavor you want.

In the meantime, place the dates into a small bowl and pour the boiling water over them. Let sit for at least 15 minutes to soften, then drain.

Strain the mint leaves from the milk mixture, giving them a good squeeze with a spatula to extract more mint flavor if you wish. Place the dates and milk mixture into a blender and blend on high speed until smooth. Place everything in the refrigerator until cold, at least 2 hours or overnight.

Freeze the ice cream according to your ice cream machines instructions.  While the ice cream is churning, finely chop the chocolate.  Add to the ice cream during the last 5 minutes of mixing.  

Once done, transfer into an airtight container.  Place in the freezer until firm. Pull out 15 minutes to serving for easier scooping.  Enjoy!


  1. I haven't delved into the vegan world, but seeing this ice cream makes me want to !

  2. I understand about wanting to cut back on dairy. But I love it so it's tough. I'm not sure why but I never considered making ice cream out of nut milks.I'll give it a try. Thanks for the tip!


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