Mint Chip Coconut Milk Ice Cream Recipes

MINT-CHIP COCONUT MILK ICE CREAM

Mint-Chip Coconut Milk Ice Cream image

Dairy-free! I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet. The result is amazingly rich and creamy, and not too sweet.

Provided by ¡Kate!

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes

Time 3h10m

Yield 8

Number Of Ingredients 4

Ingredients

24 fluid ounces canned coconut milk
⅓ cup agave syrup, or to taste
1 teaspoon peppermint extract, or to taste
3 ounces dark chocolate, chopped into small pieces

Steps:

Chill all the ingredients prior to preparing to quicken the freezing process.
Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 19.4 g, Cholesterol 0.5 mg, Fat 22 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 17 g, Sodium 12 mg, Sugar 15.1 g

MINT CHIP ICE CREAM

Mint Chip Ice Cream image

We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. -Farrah McGuire, Springdale, Washington

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1-1/2 quarts.

Number Of Ingredients 9

Ingredients

1-3/4 cups whole milk
3/4 cup sugar
Pinch salt
3 large eggs, room temperature, lightly beaten
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
4 drops green food coloring, optional
1/2 cup miniature semisweet chocolate chips

Steps:

In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 243 calories, Fat 17g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 56mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.

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