Yum! This mint–chocolate chip ice cream (pictured at the front of the photo on the facing page) is amazingly delicious. With fresh bits of mint and the perfect amount of peppermint (not to mention bittersweet chocolate chunks), this ice cream is bound to put an extra spring in your step. For the minty flavor, you can use either peppermint oil or peppermint extract; the only difference is that peppermint oil is four times stronger than the extract, so make sure you know which one you’re using. If you want a lower-fat and -calorie option, you can substitute lite coconut milk. The ice cream will taste lighter but still delicious. —MAREA
Serves 4; makes 2 cups/480 ml
One 13.5-oz/385-g can coconut milk
1/4 cup/60 ml agave nectar
2 tbsp finely minced fresh mint
1/2 tsp pure vanilla extract
1/4 tsp peppermint extract, or 4 drops peppermint oil
Big pinch of salt
2 oz/55 g finely chopped bittersweet chocolate
In a medium mixing bowl, whisk together the coconut milk, agave, mint, vanilla, peppermint extract, and salt.
Freeze in an ice cream maker according to the manufacturer’s directions. After the mixture begins to thicken (about 5 minutes in my machine), add the chocolate and finish freezing. The ice cream will have a soft-serve consistency directly out of the ice cream maker. If you want a firmer texture, transfer the ice cream to a container and place it in the freezer until firm, 2 to 4 hours.
Scoop into small bowls or pretty glasses to serve.
1/2 CUP/120 ML (WITH REGULAR COCONUT MILK): CALORIES: 350 | FAT: 27G | CARBS: 28G | PROTEIN: 4G | SODIUM: 170MG | DIETARY FIBER: 16% | VITAMIN A: 35% | IRON: 20% | COPPER: 10% | MAGNESIUM: 10%
1/2 CUP/120 ML (WITH LITE COCONUT MILK): CALORIES: 220 | FAT: 13G | CARBS: 28G | PROTEIN: 2G | SODIUM: 170MG | VITAMIN A: 35%