Whoops… two mint posts in a row… I did not plan this out well lol.
But hey… who doesn’t love cocktails and ICE CREAM. I meannnn I love both of those things especially when it’s mint chocolate fudge ice cream that just happens to be vegan YAY.
This recipe involves homemade mint “cream” rather then my mint simple syrup from Friday plus my favorite chocolate ice cream base and dark chocolate ganache as “fudge” thrown in! Ohhhh man it’s just SO rich and creamy. The flavor is also on point! It’s like mint chocolate chip ice cream mated with a chocolate brownie… hello awesome!
Guys… I seriously want to open a dairy free ice cream shop or truck… wouldn’t that be so fun?! Though, I feel like people would think “eww dairy free ice cream… it can’t be good” but guys IT’S SO GOOD. You can make dairy free ice cream taste amazing. This vegan mint chocolate fudge ice cream is sweet, creamy, fudge-y, delicious, and vegan plus I made some cookie butter ice cream last week that’s also dairy free and AMAZING.
So what should I name my dairy free ice cream shop/truck?! I need ideas people.
OH one super important thing to note about this recipe… you want PEPPERMINT extract, not mint extract… well, unless you want your ice cream tasting like toothpaste… ew. I know this because the first time I made this ice cream… I bought the wrong mint extract. You’re welcome for my failures.
RECIPE TIME.
Ingredients
- 1 cup almond milk
- 1 bunch mint, stems removed (aka you want the leaves lol), divided
- 1 can (14 oz) coconut cream, chilled in the fridge overnight
- 1/2 teaspoon xanthan gum
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2-3/4 teaspoon peppermint extract (NOT MINT unless you want your ice cream to taste like toothpaste)
- 1/3 cup agave
- 2 cups dark chocolate chips
- dark chocolate ganache (ingredients and recipe below)
- 6 oz dark chocolate chips
- 1/2 cup almond milk
Instructions
- Chill your ice cream churning bowl in the freezer the night before you want to make this ice cream! Chill your coconut cream in the fridge overnight as well!
- Add almond milk to a small saucepan and bring to a simmer over high heat. Once simmering, add in half the mint leaves, then turn to low. Use a muddler (or wooden spoon) to puncture the mint leaves so they release their yummy mint oils into the almond milk. Cook on low for 15 minutes, then remove from heat, and let cool. Once cooled, strain out the mint leaves and pour the minty almond milk into a blender.
- To the same blender, add the chilled cream, xanthan gum, cocoa powder, vanilla extract, peppermint extract, and agave then blend until completely smooth. Next, add in the dark chocolate chips and blend for several seconds or until only small bits of dark chocolate chips remain. Chill this mixture for 2-4 hours in the fridge.
- Once chilled, pour mixture into pre-chilled ice cream churning bowl and use according to instructions. I have the Kitchen Aid ice cream maker attachment and I churned mine on low for 45 minutes.
- Make the dark chocolate ganache when your ice cream has about 15-20 minutes left to churn: Add dark chocolate chips to a medium bowl. Add milk to a small sauce pan then bring to a low simmer over medium heat. Once simmering, turn heat off then pour the milk over the chocolate chips. Let sit for about 5 minutes (don't touch!) then gently stir to combine using a spatula until smooth ganache forms.
- Once the ice cream is at soft-serve consistency from churning, pour it into a freezer-safe container (I have these). Using a butter knife, scoop some ganache onto the knife then dip it into the ice cream and swirl it around to create a marbled pattern. Make sure to evenly distribute the ganache throughout the ice cream! Place ice cream in its container in the freezer for about 4 hours or until ready to eat. I recommend letting it sit out for about ten minutes before scooping. It will be much easier on your arms...
Off topic from ice cream but the crazy summer travels of Tom and Adrienne continues… Tuesday evening we headed south to Tennessee for a family trip with my mom’s side of the family. Should be a good time had be all! I’m excited to go river rafting, hiking, golfing, and just chill staring out at the beautiful Smoky Mountains.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your ice cream in action. Peace, friends!
– a
p.s. this dairy free date honey caramel vanilla ice cream is also awesome-sauce.