mint choc chip ice cream
My favourite ice cream since I was a kid is without doubt mint choc chip. These days however, in an attempt to reduce my dairy intake I rarely eat ice cream unless it is made with coconut milk.
If you have no issues eating dairy you can make this recipe with regular cream. Conversely if you need it to be completely diary free you can substitute the condensed milk for a coconut condensed milk which can easily be made at home using coconut milk and honey.
This is a super easy, no churn, no ice cream maker needed recipe that can easily be made in a Thermomix, food processor or high powered blender.
ingredients
- 400g tin coconut cream
- 1/4 cup condensed milk (80g)
- 4 drops green food colouring
- 1/4 teaspoon peppermint essence
- 1/2 cup chocolate chips
directions
- Mix all the ingredients, except for the chocolate chips, in a zip lock bag and freeze (preferably overnight) ensuring that all the food colouring is mixed thoroughly. I like to use a large ziplock bag and freeze it as flat as possible so that the mixture is easy to break into pieces.
- Once ready to serve break into pieces and mix in a high speed blender or food processor until smooth. If you’re using a Thermomix – 30 seconds, speed 9. The mixture will change to a smooth consistency. Add the chocolate chips and mix for another 15 seconds, speed 9.
If needed it can be refrozen. Delicious!
If you like this ice cream recipe, or ice cream in general, check out our other recipes made from coconut cream such as our coconut soft serve or coconut, green tea mango ice cream.
