This recipe for vegan mint choc-chip ice cream (Crowded Kitchen) is kind to animals and plastic-free, and easy to make at home. You don’t need an ice-cream machine and you can store leftovers in the freezer for up to 3 months (just thaw for 15 to 20 minutes before serving). Keep this recipe away from pets due to unsafe ingredients like nuts and chocolate (read more in food safety for people & pets).
The ice-cream is made with canned coconut milk (Nature’s Charm is a good brand in tins, free from monkey-slave harvesting) and soaked cashews, to repliate the creamy texture of dairy. The green colour is indeed from fresh mint! Adding a little real mint extract on top makes this ice-cream taste like dessert, not toothpaste! It also has flecks of real dark chocolate mottled through.
If you like making vegan ice-cream, it may be worth investing in a small ice-cream-maker. These are very simple to use, and stop you having to keep returning to the freezer every few hours to churn the mix. With an ice-cream maker, all you do is mix the ingredients, pour them into the pre-chilled bowl and turn it on. Voila! In 20 minutes you have homemade ice-cream! It’s also good as you can mix up flavours when you make your own. Move away from ‘vanilla, strawberry or chocolate’, and use up seasonal fruit gluts (blueberry and lavender anyone? Or perhaps strawberry and rhubarb?)