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Mint Chocolate Chip Ice Cream - VEGAN




Source of Recipe


blogspot


Recipe Introduction


untried


Recipe Link: http://sogoodandtasty.blogspot.com/2011/06/mint-chip-ice-cream.html

List of Ingredients




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

Recipe



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.

Place your ice cream storage container into the freezer. While the ice cream is churning, melt the chocolate in a double broiler, stirring until smooth.

Pull the container out of the freezer, drizzle some of the chocolate into the bottom. Then scoop out some of the churned ice cream and drizzle on more chocolate and quickly stir it in. Continue layering like this until and stirring in more chocolate until finished.

Place in the freezer until firm. Pull out 15 minutes to serving for easier scooping.