It's no secret that mint choc chip is one of those polarising flavors that you either love or loathe. But for those of you who love it, you're really going to want to try these vegan mint chocolate chip magnum ice cream bars. They have a creamy filling that is packed with natural refreshing mint flavor which is complemented with decadent little specs of dark chocolate.
📖 Recipe Overview
- Fun to make (and eat!)
- Easy to make
- Dairy-free and gluten-free
- Perfect to have in your freezer for those warmer days!
🧾 Ingredients Needed
Cashews: cashews are a great addition to vegan ice cream as they add creaminess and richness.
Sweetened condensed coconut milk: this replaces regular condensed coconut milk which is typically used in ice cream recipes. It adds sweetness and creates a consistency that doesn't get too solid once frozen (aka. easier to sink your teeth into straight from the freezer!).
Coconut cream: thick full-fat coconut cream is what you'll need to make a rich and creamy ice cream base. You can use tinned coconut milk as well, just make sure it’s the full-fat kind, refrigerate it overnight, and use ONLY the thick part from the top of the can.
Vanilla extract: vanilla is added to balance out the flavors of the dessert as well as intensify the sweetness. Make sure you opt for a brand that is vegan-friendly such as Neilsen Massey pure vanilla extract and Taylor and Colledge vanilla bean extract.
Fresh mint leaves: these add both flavor and color to the ice cream base. You can also use natural peppermint (to taste) in its place, and perhaps add a teaspoon of matcha powder to add some green color.
Vegan dark chocolate: make sure you choose good quality chocolate, look for one with a cacao content of 70% or higher with no added dairy in the ingredients. You can also use a vegan “milk” chocolate if you prefer.
These are the ice cream molds that I use, you will need 2 sets for this recipe as each mold has only 2 cavities.
🥣 How To Make Mint Choc Chip Ice Cream
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
First make the ice cream base by adding the ingredients (soaked cashews, sweetened condensed coconut milk, coconut cream, vanilla extract, and mint leaves) to your high-speed blender. Blitz for a few minutes until completely smooth and creamy, there shouldn't be any lumps in the mixture.
Next, transfer the ice cream mixture to a large bowl and fold in the finely chopped dark chocolate using a spatula. I recommend chopping the chocolate very finely, as larger chips tend to sink to the bottom of the ice cream molds when the ice cream is still in its liquid state.
Pour the ice cream into the molds and place an ice cream stick into each mold. Place in the freezer to set for a minimum of 6 hours. Once frozen, carefully remove the ice-creams from their molds and place them back in the freezer on a tray lined with parchment paper.
Melt the chocolate over a bain-marie (double boiler). Transfer the melted chocolate to a tall slim glass and dunk an ice cream bar into the glass to coat it in chocolate. Place the coated ice cream bar on a sheet of parchment paper. I recommend taking each ice cream from the freezer one by one so that they don't melt! Repeat this process with all of the ice cream bars.
Once the chocolate has set after a minute or two you can drizzle some more chocolate on top if you'd like to. Serve immediately or place any remaining ice cream bars into an airtight container in the freezer.
More Vegan Ice Cream
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. And if you like one of my recipes, tag me!
Description
Ingredients
- ½ cup (65 g) cashews, soaked *see notes
- 5.3 oz (150 g) sweetened condensed coconut milk
- 7 oz (200 g) coconut cream, or canned full fat coconut milk *see notes
- 1 teaspoon (5 ml) vanilla extract
- 15 fresh mint leaves, or peppermint extract to taste
- 1.1 oz (32 g) vegan dark chocolate, finely chopped
- 7 oz (200 g) vegan dark chocolate
Instructions
- Add the soaked cashews, sweetened condensed coconut milk, coconut cream, vanilla extract, and mint leaves to your high-speed blender. Blitz for a few minutes until completely smooth and creamy.
- Transfer the ice cream to a large bowl and fold in the finely chopped dark chocolate using a spatula.
- Pour the ice cream into the molds and place an ice cream stick into each mold. Place in the freezer to set for a minimum of 6 hours.
- Once frozen, carefully remove the ice-creams from their molds and place them back in the freezer on a tray lined with parchment paper.
- Melt the chocolate over a bain-marie (double boiler). Transfer the melted chocolate to a tall slim glass and dunk an ice cream bar into the glass to coat it in chocolate. Place the coated ice cream bar on a sheet of parchment paper. I recommend taking each ice cream from the freezer one by one so that they don't melt! Repeat this process with all of the ice cream bars.
- Once the chocolate has set after a minute or two you can drizzle some more chocolate on top if you'd like to. Serve immediately or place any remaining ice cream bars into an airtight container in the freezer.
Notes
- Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
- Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
Nutrition
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.
