I made ice cream woo hoo!
Then I ate too much… so very little restraint on my part, but it was so lovely and it’s been a long time since I’ve had ice cream, I went a bit mad!
I had a base recipe for ice cream and made a few adjustments and I am delighted, I say it again, DELIGHTED!
I can’t buy any vegan or non dairy ice cream here and the sorbets they do here also have milk or cream through it.. boooo 🙁
I’m going to try some different flavours, I am a big rum and raisin kind of gal, oooooh or maybe a little amaretto ice cream, or I might just make this one again and add in some vegan mint thins… oh my, ice cream overload! I think I’ll also try the recipe with the light coconut milk to cut down on some of those calories, then I won’t feel too bad if I eat the lot!!
Vegan Mint Ice Cream
(Serves 4… if you want to share it that is)
1 can coconut milk
2 tbsp Maple Syrup
2 teaspoons peppermint extract
½ tsp vanilla
Method
Whisk together all the ingredients (or use a hand blender, just make sure it’s all lovely and smooth) pour it into a freezer safe tub and pop in the freezer, then after 45 minutes give it a quick stir then leave for another 4 – 5 hours until it’s firm.
Should the coconut milk be at room temperature or cold from the refrigerator and shaken first or left as is? Can I use fresh mint leaves, making a tincture first or how so?
Hi there. I used a can of coconut milk from my pantry, so it was refrigerated. Using fresh mint would be fine, pop it straight in the food processor with all the other ingredients. I’ve never actually made a tincture, but I do think that it might interfere with the freezing process of the ice cream, but give it a go anyways and let me know how it goes.