Mint Chocolate Chip Ice Cream

The ice cream maker finally made an appearance this past weekend.  We had a few friends over to test out the new grill, so I thought this was the perfect time to whip up a batch of something cool and sweet.  I was torn over what flavor to make, but as soon as I suggested mint chocolate chip, we were set on it.  This recipe was a huge hit - the  mint was so refreshing and cooling, a perfect end to a hot summer day!  I used no more than 1/4 cup of agave, but taste as you go and add the sweetener of your house to your liking. 

Mint Chocolate Chip Ice Cream - Vegan, Gluten Free, Refined Sugar Free

-2 cans coconut milk (I used 1 can full fat and 1 can light)

- 1/4 cup agave or other liquid sweetener (honey, maple syrup, etc)

- 1/3 cup fresh mint leaves

- pinch of salt

- 1/2 cup chocolate chips or chopped chocolate

Combine all ingredients except chocolate chips in your high speed blender or food processor and blend/process until well combined.  

Add to your ice cream maker and follow the manufacturer's instructions.  When ice cream is almost done, mix in the chocolate chips.  Scoop into bowls and enjoy!

My finished product got eaten up too quickly to photograph, but I did get this shot mid-churn - look at the lovely freshness the mint leaves give this! Yum!

Coconut Fig Ice Cream

Now that we are settled in the new apartment (mostly... okay not really but the kitchen is in a workable state), I've wasted no time filling up our fridge and freezer and using all of my kitchen appliances I missed so dearly these past few months.  Including my newest toy, my ice cream maker.

This ice cream is so simple but so delicious.  Yes I know it's winter, but our new place is so darn hot (we have the windows open even though it is snowing out), and so ice cream is the perfect treat.  We ate it straight up after an evening of building IKEA furniture, but I'm sure this would also pair well with a slice of pie or a few cookies.

Coconut Fig Ice Cream - Vegan, Gluten free, Soy free

1 15 oz can full fat coconut milk

1 15 oz can light coconut milk

1/2 cup coconut sugar

1 TBSP maca powder (optional)

1 tsp vanilla extract

Pinch of sea salt

Zest of half a small lemon

2-3 TBSP fig butter

Combine all ingredients except fig butter in your food processor or blender and mix until well combined.  Taste and adjust sweetener as necessary (I like a less sweet treat, so you may want to add a bit more sugar if you like things on the sweeter side).  Pour mixture into the bowl of your ice cream maker and follow the manufacturer's instructions, stirring in the fig butter at the last minute.  Enjoy immediately as soft serve, or freeze for a few hours for a firmer texture.  

Happy New Year!  

Vegan Coconut Avocado Ice Cream

Big new guys... I recently purchased an ICE CREAM maker.  Summer has made me crave cool sweet treats (more than normal) and I have grown tired of paying $5+ per pint for vegan ice cream (which may or may not contain all sorts of strange ingredients).  So after returning from my June travels, I broke down and purchased this, and have been experimenting with ice cream making ever since.

After much contemplation, I decided on the first flavor I would test out in my new appliance - Coconut Avocado.  While this may sound like a strange combination for ice cream, it was absolutely to die for.  Sweet and refreshing, I will definitely be making this flavor again.

  
















Coconut Avocado Ice Cream - Vegan and Gluten Free
Adapted from this recipe

2 Haas avocadoes
1 (14-ounce) can + 1/2 cup light coconut milk *
1/2 cup agave**
1 tablespoon lime juice
1 teaspoon lime zest
1/2 cup flaked coconut, toasted

Cut each avocado in half lengthwise, remove the pit, and scoop out the flesh into a blender or food processor. Add the coconut milk and agave and blend on low until completely smooth, about 2 minutes. Stir in the lime juice and zest.

Transfer the mixture to an ice cream machine, and churn according to the manufacturer’s directions. Cover and freeze for at least 2 hours before serving, so the ice cream can become more firm.  Top ice cream with toasted coconut.

*I used light coconut milk and was happy with the results.  Feel free to use full fat coconut milk for a richer taste. 
**Next time I will reduce the amount of agave as the ice cream was a bit sweet for my taste.  Play around with the amount and type of sweetener to find a mix that suits you.

Don't have an ice cream maker?  Fear not!  I used this technique for years:  Pour your mixture into ice cube trays and freeze.  Once frozen, throw into your food processor or Vitamix and blend until soft serve consistency is achieved (you may have to add a little liquid to help the process).