7 Flavours of Summer 4. Mint Chocolate Chip Ice Cream – THIS SITE HAS MOVED
THIS SITE HAS MOVED TO WWW.ISLANDLOVEGOURMET.COM
Mint Chocolate Chip Copyright Taymer Mason
When this request came in I have to admit that my digestive juices did not begin the flow. You see I never liked the combo of mint and chocolate and I did not think I would enjoy this flavour. I LOVE THIS FLAVOUR now and I would like to eat it everyday if my body allowed it to pass by undetected. You get it. I love the fresh minty flavour the creamy nature of this ice cream with zero ice crystals and the intrusive chocolate chips that make the ice cream more fun to eat. I do not have peppermint extract here so I used fresh mint from my garden or what is left of it; steeped the leaves in hot milk then finished off the custard. Here is the ice cream profile.
Base: Soy creamer full fat with full fat coconut milk alternatives full fat coconut milk or soy milk with 1/2 cup vegan butter
Result Rich and creamy scoops directly out the freezer
Extremely no detected ice crystals
Sugar sources: West Indian light brown sugar
Flavour profile of star ingredient: medium high…can be more pronounced with pepper mint extract
Kid Friendly Yes if they are like me lol
Mint Chocolate Chip Ice Cream Copyright Taymer Mason
Vegan Mint Chocolate Chip Ice Cream
2 cups fresh mint
1 1/2 cups soy milk
1/4 cup vegan butter
Pinch of salt
1 cup soy creamer
Scant half cup light brown sugar plus 1/4 heaping tsp xanthan gum
1/4 cup soymilk plus 1 tablespoon arrowroot flour
1 teaspoon vanilla extract or 2 teaspoons vanilla essence
1 teaspoon peppermint extract optional
2 drops green dye optional fresh mint will turn custard light green as seen in the photo
3/4 cup chocolate chips to add after ice cream has churned
Heat soymilk on medium heat and add roughly torn mint leaves. Bring mixture to a boil and turn off heat. Press mint leaves with back of spoon and leave mixture to absorb flavour for 30 minutes. Strain of leaves and put back minty milk in pot, add soy creamer, butter and salt and let mixture come to a low simmer add in sugar mixed with xanthan gum reduce heat and stir. Mixture should start to become thick. Bring back mixture to a low simmer and add milk with arrowroot. Take the pot off the heat and stir well it should become more thick. Add extracts or essence, optional colour and allow to cool. Put into fridge overnight and churn in ice cream maker following instructions of manufacturer. Take out ice cream and add chocolate chips and integrate well. Freeze well and serve.
Next weeks flavour is Bajan Sweet Potato Pie Ice Cream using real sweet potatoes the white ones 😉
The old Vegan In The Sun 
Taymer, I totally just checked my bank account after reading this recipe, to see if I could afford to splurge on an ice cream maker! Ha. 🙂 The verdict is yes. What kind of ice cream maker do you use?
i use a crappy french one but they are other good french ones. I have this disk that you freeze and insert into the bucket and then the arm churns the ice cream…meaning you can only do 1 ice cream a day as you need to re freeze. Most makers are like that…when I get some money I will buy a prof one that you can put in the hot custard into the maker and make many at a time.