Mint chip ice cream is a crowd-pleaser that continuously hovers at the top of ice cream charts. When we set out to make vegan ice creams, we knew mint chip had to be one of the flavors—there was just no question about it. From experimenting with our regular Mint Chip Ice Cream, we learned that the trick to getting good mint flavor is quality mint extract. A proper mint extract—we prefer the organic kind—will not taste like mouthwash but, instead, will remind you of delicate mint leaves and the flavor they hold. In order to have the oil perfectly emulsified into the mixture, you need to use an immersion blender.
MAKES ABOUT 1 QUART
SPECIAL EQUIPMENT
Immersion blender
1 cup (212 grams) coconut milk, well shaken
1 cup (212 grams) Cashew Milk
¾ cup (150 grams) granulated sugar
6 tablespoons (60 grams) cocoa butter
¼ cup (60 grams) extra-virgin coconut oil
½ teaspoon (2 grams) kosher salt
1 teaspoon mint extract (see headnote)
22 grams finely chopped bittersweet (72% cacao) chocolate
1. Pour the coconut and cashew milks into a tall (2-quart or larger) container and set aside. In a small saucepan, combine the sugar and 4 teaspoons (20 grams) water and stir over low heat until the sugar has melted. Stir in the cocoa butter and coconut oil until melted. Stir in the salt until dissolved.
2. Gently pour the sugar mixture into the coconut milk mixture. Using an immersion blender, buzz the liquids together until emulsified. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours. Do not refrigerate overnight. (If you must refrigerate overnight, “loosen” the solidified ice cream base by placing the container in a bowl with some warm water until it becomes more liquid.)
3. Add the mint extract to the chilled ice cream base and use an immersion blender to buzz the mixture until uniform. Pour the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Place the container in which you refrigerated the ice cream base in the freezer, so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles “soft serve.” In the last minute of churning, fold in the chocolate chips and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.