Vegan Mint Chocolate Ice Cream

For some time I have been trying to ‘crack the code’ on a vegan ice cream including some combination of mint, chocolate and crunch. Until today I was not satisfied with the results; the proportions of the mint to chocolate were off, and there was no crunch. (I had earlier tried to make a classic chocolate chip mint, but the chocolate did not have the right melting temperature.)

This afternoon I tried again and as I watched the ice cream come together I could tell it was going to be smoother. That was a positive sign. When I was moving it from the ice-cream maker to the storage container to put it in the freezer I could really tell that this time was different, in a good way. And of course I had a small taste. As the saying goes, the proof of the pudding is in the eating.

Dear Reader, this one is good. The mint flavor is just strong enough, and not overpowering or medicinal. The chocolate flavor is enhanced by 1/2 teaspoon of vanilla, and for crunch I have added cocoa nibs (widely available in health food stores and online). With only 6 ingredients it is a quick project, although in full disclosure mint syrup is one of the primary ingredients, and should be made ahead. Mint Syrup is also super easy to make, and is not perishable, ie you can make it ahead and keep it in the refrigerator for several weeks (recipe also included below).

Ingredients

14 Oz / 400 gram coconut cream (can)

1 Cup Mint Syrup*

1/2 teaspoon vanilla

6 Tablespoons Cocoa powder

2 Tablespoons Vodka

4 Tablespoons Cocoa Nibs

Instructions

  1. Mix all ingredients except for the Cocoa Nibs. A whisk is great for this – you really want to stir it well before adding it to your ice cream maker.
  2. Follow instructions for your ice cream maker, mixing the ice cream for approximately 20 – 30 minutes. Stir in the Cocoa Nibs 2 Tablespoons at a time at the end.
  3. If you don’t have an ice cream maker, add the chopped bittersweet chocolate and freeze the ice cream for 45 minutes, stir and repeat until the ice cream reaches the desired texture

    Also good with (GF) Granola!

    *Instructions for Mint Syrup: Heat 1.5 cups water, 1 cup mint and 3/4 cup coconut sugar (or other sweetener of your choice) over medium heat until the sugar dissolves. Remove from heat and let the syrup cool (30 minutes) before straining the mint. Store in the refrigerator until needed.

Published by skfinston

Born February 21, 1961 in Detroit, Michigan; enjoying 2nd Middle Age in Zichron Yaakov, Israel. After a misspent youth in the US Foreign Service (postings in London, Tel Aviv and Manila), I moved to the Semi-private Sector, working for a leading trade association in Washington DC before launching my own company Finston Consulting in 2005. Over the last 15+ years I have worked with innovative companies ranging from Fortune-100 to start up, as well as NGOs, and governments, including service as a cleared advisor (Secret level) to the Commerce Department and the U.S. Trade Representative (IPR, Tariff/Trade Facilitation). As a graduate of the University of Michigan, my degrees include a Bachelors of Science (Philosophy, High Honors), Juris Doctor and Masters of Public Policy. After law school I clerked at the US Court of Appeals for the Seventh Circuit before joining the U.S. Foreign Service (TSI-CodeWord Clearance). I am a member of the Illinois and US Supreme Court Bar.

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