This chocolate mint chip ice cream includes just the right amount of mint and espresso powder to amp up the deep chocolate flavor. It's sure to be a summer favorite whether you’re limiting dairy or not.
Course Ice Cream
Prep Time 25minutes
Cook Time 12minutes
Freeze Time 2hours
Total Time 2hours37minutes
1 1/3plus 1/4 cup unsweetened almond milk,divided
113.5-oz cancoconut milk
1/3cupplus 3 tbsp unsweetened cocoa powder
1/2tspinstant espresso powder(optional)
3/4cupdark chocolate chunks or chips(choose a dairy-free variety if desired)
In a small bowl, whisk together 1/4 cup of the almond milk and cornstarch together until cornstarch is dissolved. Set aside.
In a pot (at least 4 qt.) set over medium to medium-high heat, pour in the remaining 1 1/3 cup almond milk, coconut milk, sugar, agave nectar, salt, cocoa powder, and espresso powder (if using). Whisk so that ingredients combine and sugar, cocoa powder, and espresso powder dissolve. Let mixture come to a low boil, then let cook for a few minutes, occasionally stirring. After 4-5 minutes, pour in the almond milk/cornstarch mixture and stir. Let mixture come back to a low boil and cook for an additional few minutes to thicken, stirring frequently.
Remove pot from heat and stir in peppermint extract. Pour into a large plastic bag (or two small ones) and seal. Set bag(s) in a bowl filled with ice water so that ice cream mixture cools quickly. I also placed the bowl in the refrigerator to help speed the process along.
After a few hours or whenever mixture is chilled, pour into ice cream maker and prepare according to your ice cream maker's directions. Just before ice cream is finished, add chocolate chunks. Ice cream will be soft at this point, like soft-serve. Transfer ice cream to a container and freeze.
This recipe yields approximately one quart of ice cream in total.Once frozen, let ice cream sit out of the freezer for 5-10 minutes before serving for easier scooping.Base ice cream recipe adapted from Jeni's Ice Cream Base, as written in Saveur.