What an absolute triumph I’ve had today. I put together a cheeky little dinner for my in laws, something that they’ll remember for when they get back home and the rest of the family quiz them about how it went spending 10 days with 2 vegans!

So my plan was to make them something that they might order at a restaurant anyways, but make it super tasty, so I went with the Mushroom Risotto, followed by home made mint choc chip ice cream (recipe to follow) served with a slice of 10 minute chocolate cake (which in this case only took about 5 minutes without the sauce).

Results are in…. they loved it and I was ecstatic with how the ice cream turned out too, it was dreamy! I grabbed my camera at the last minute to take a pic, but the lighting in the kitchen isn’t the best and my camera skills still pretty poor, but I think you get the drift from the photo.

Vegan Mint Chop Chip Ice Cream

MyInspiration Feel The Difference Range

1 can light coconut milk

1.5 tablespoons Maple Syrup

½ teaspoon vanilla

3.5 tablespoons vegan cocoa powder

30grams Vegan Chocolate

3 vegan mint thins chopped

Method

1. Pop the chocolate into a microwavable bowl and heat for 40 seconds or until it’s melted and allow to cool slightly.

2. In a deep bowl whisk together the remaining ingredients (except the mint thins) and add the melted chocolate and using a hand blender, blitz it for a minute to make sure it’s really combined.

3. Transfer to a suitable container and place it in the freezer, after 1 hour give it a good stir and add in the chopped mint thins and pop back in the freezer, then stir it again the following hour, then leave to freeze for the next 4 – 5 hours.