Mint chocolate chip ice cream

It is late summer and, like many people, I am faced with an absolute glut of mint.

My abundant mint pot

We also have some stiff competition for the garden greens. If you are really keen, you can watch our green-loving monster in action here.

Bliksem the cat: seeking and destroying

There is a million and one things you can do with mint but one of my all-time favourite is combining it with chocolate.

The other week, I made VegNews´ freaking amazing hot chocolate ice cream. You might not have vegan marshmallows but don´t let that stop you from making this delicious treat (I didn´t have any either). Since I don´t have an ice cream maker, I simply poured the mix into my new cute-as-a-button boat popsicle moulds. One quart of ice cream fills my six moulds perfectly. I would post a pic, but we hoovered the whole lot. Oops.

To make the mint chocolate chip ice cream, I simply modified the hot choc recipe a little. And here is what it looked like!

Waiting oh-so patiently for the mould to loosen up in the sun…

…and voila! My pretty, chocolaty boats

OK, not the green ice cream with black speckles you might have been expecting. That was my bad: I added the chocolate bits when the milk was still a little too warm, which made the small bits melt. Oh well, there are worse things in life. 🙂

Mint Chocolate Chip Ice Cream

by: Monique Surette

inspired by this recipe.

2 1/2 C non-dairy milk
1/2 C sugar
2 T arrowroot powder
1/4 t salt
1 t vanilla
1 ounce (or more) chopped, dark chocolate
2 C mint leaves, washed and drained
1/2 avocado
optional add-ins: peppermint extract, chlorella powder, agave nectar

Gently heat your milk under low heat. Mix your sugar, arrowroot powder and salt and whisk in the milk. Whilst frequently whisking, heat the milk until it almost comes to a boil (the mix should thicken up as it heats). Let it cool down, then add the vanilla. Blend the milk with the mint and avocado in a blender until smooth. At this point, you can also add 1/4-1/2 t chlorella for extra green and nutrition (but not too much, as it will taste like seaweed!). You can always adjust the taste of the mix with a little peppermint extract and/or agave nectar. Add your chopped chocolate and then pour into your moulds (or if you have an ice cream maker, use that if you wish). Leave it to freeze for at least 4h if you can wait that long.

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