Updated: Jul 24
Did you know that July is National Ice Cream month? Like an actual presidential proclamation by President Regan in 1984 made July, one of the hottest months historically across the county, national ice cream month so that we could all indulge in our favorite sweet treat for a reason. But who really needs a reason to eat ice cream though?!
Wanna know some other fun facts about ice cream?
It takes 50 licks to get through one scoop or ice cream
Around 90% of Americans have ice cream in ther freezer at any given time
The tallest ice cream cone was over 9 feet tall in Italy
The average American eats 45.8 pints of ice cream a year
California is the larger producer of ice cream in United States. During 2003 they alone made 121 million gallons of this cold treat.
Ok, now that we got all the information out of the way let's get down to the recipe. Years ago when I realized that dairy and I do not get along I was devastated because ice cream is just something that one cannot live without. So over the years I've tried a few dairy free recipes, but nothing has worked until recently when I made this mint chocolate chip ice cream. I hope you all enjoy it as much as I did!
2 cans full fat coconut milk
1 can coconut cream
1/2 cup vegan condensed coconut milk
1 tablespoon mint extract
1/2 cup chocolate chips
The night before making, place coconut milk (not cream) cans in the fridge
Chill metal mixing bowl in freezer for 10-15 minutes
Remove bowl from freezer and coconut milk from fridge. Scoop out the fat contents on top of the coconut milk can or pour out the white liquid. (Do not get any of the gray-ish liquid - coconut water) into the bowl. Discard the coconut water contents at the bottom or save for a different use.
Add the can of coconut cream to the other liquid
With a hand mixer on high, beat the coconut milk and cream until it stiffens
Once whipped to about 3 cups, add in the condensed milk and mint extract. Beat until well mixed and stiff again
Fold in the chocolate chips
Transfer to an air tight freezer safe container and freeze for about 6 hours
Note - I had to return my bowl with the coconut milk and cream to the freezer a few times to ensure that it stayed cold enough for it to stiffen while whipping. If you need to do so, just pop it in the freezer for 10 minutes, take it out and continue whipping on high.
Note - Use a hand mixer, you will get better results than from a stand mixer with the beater attachment. You are trying to whip in as much as air possible - this will keep the ice cream nice and light and allow it to freeze with less ice crystals.
Note - before serving let sit on the counter for a few minutes so that it is easier to scoop.
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