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Mint Chocolate Chip Ice Cream [Vegan]
When I was a kid my absolute favorite ice cream flavor was mint chocolate chip, and no matter what I would always get that flavor. I guess knowing once you have found the best there’s no point in trying any others. So this had to be the ice cream flavor... Read More
Ingredients You Need for Mint Chocolate Chip Ice Cream [Vegan]
How to Prepare Mint Chocolate Chip Ice Cream [Vegan]
- Place the milks and the mint leaves in a saucepan and place on a medium heat. Heat until almost boiling but do not boil, turn off, cover and leave the milk to steep for 30 minutes.
- After 30 minutes put the mixture through a sieve to strain out the mint leaves. Press out any excess moisture from the mint leaves then discard them.
- In a small bowl mix together the sugar, cornstarch and spirulina and whisk into the infused milk, place on a medium heat and bring to the boil, stirring as it heats. Once the mixture has started to boil turn off the heat and stir in the vanilla and salt.
- Place a piece of plastic wrap directly over the surface and leave to cool to room temperature. Once cooled place in a metal bowl, cover and place in the freezer. (Or at this point put mixture inside your ice cream maker if you have one and follow machine directions skipping stage 5.)
- After 1 hour remove from the freezer and using a stick blender or even a fork to churn up the mixture, breaking up any ice crystals and smoothing it out. Repeat this 3 more times every hour to hour and a half. It will get more and more solid each time you do this, but this makes sure your ice cream will be smooth and creamy. After the last churn stir in the chocolate chips, place tin foil directly over the surface and freeze until solid.
- Run an ice cream scoop until hot water before scooping and enjoy!
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