At my work recently, we had a summer potluck situation to celebrate our Summer Reading Kickoff, and instead of baking something easy like cookies or banana bread, I chose to delve myself deeper into my new ice cream maker obsession.
I started with some sprigs of mint from our backyard garden, not really having much else in mind than minty summer goodness.
Those beautiful green leaves got all blended up in the food processor with the delicious coconut milk vegan ice cream base from the Hungry Mouse‘s fabulous recipe, yet again. I might be addicted to this stuff, guys.
Things got to mixing, and it became clear that just mint alone wasn’t enough to kick off the summer with my coworkers.
Chocolate and shredded coconut got involved, too.
I meant to get some pictures of the finished product right out of the freezer, but in the bustle of the day, I’m lucky I got to it before it all disappeared.
Look at all of those little flecks of fresh mint and chocolate! Yum!
I brought magic shell and two types of cones to make a little ice cream bar, but most people just went for plain scoops. I feel silly saying it, but hearing how much people liked it and how surprised they were to taste fresh mint in homemade ice cream was just a fantastic feeling. One of my more eloquent coworkers, A.J., declared that my ice cream tasted just like Christmas trees.
He tried to explain it to me, but there was no explanation necessary, really. I totally get it. It’s fresh and bright and minty, with a little bit of the almost-bitter-but-not-really oiliness that makes me think of rosemary and basil in the best ways possible. The chocolate is dark, the coconut is chewy, and the whole thing coming together in such a lovely way was a wonderful surprise.
2 13 oz. cans of coconut milk
1 3/4 cups sugar
2 tsp. vanilla
2 large-ish sprigs of mint (mine were each about 6 inches long)
1/4 cup bittersweet chocolate chips, finely chopped
1/2 cup shredded sweetened coconut
Strip mint sprigs of their leaves and wash well. Put leaves in food processor and chop until leaves are finely shredded and are releasing their oil. Add the coconut milk, sugar, and vanilla, and blend everything together until all ingredients are well-incorporated.
Pour ice cream base into prepared ice cream maker and process according to manufacturer’s recommendations. Add the chopped chocolate chips and coconut during the last 10-15 minutes of processing, after the ice cream has begun to thicken. With the oil in the fresh mint, the one took a little longer than expected to set up, with the base processing for about 40 minutes by itself before I added the mix-ins. Your mileage may vary.
Pour the finished product into a freezer-safe container and cover the surface with plastic wrap to prevent a weird freezer-burny skin from forming. Allow the ice cream to freeze for at least 8 hours, but overnight is best.
Then scoop it up and enjoy!