I have been on the hunt for a super creamy, vegan ice cream recipe and this is the one! This vegan Mint Chocolate Chip Ice Cream is made from a completely customizable cashew and coconut ice cream base that is so creamy and rich it has the mouth feel and texture of dairy based ice cream.
My family of 4 all agree’s that mint chocolate chip is our favorite flavor of all time, so you can’t even imagine my excitement when I flipped through Miyoko Schinner’s new book The Homemade Vegan Pantry, The Art of Making Your Own Staples and I saw this ice cream base with a mint chocolate chip flavor variation.
Miyoko’s new book has lots of recipes that I am excited to try like her homemade tempeh, not nog, almond “feta”, flax seed egg whites and meringue, nice thick non dairy yogurt, and glorious butterless butter to name a few. Obviously, though ice cream comes first!
Even the fruit bandit was into this kitchen creation – he gladly helped style a few pictures for us the other day as he patiently awaited a second bowl of ice cream!
Looking for more vegan ice cream inspiration? Check these flavors out:
Coconut Chocolate Chip Vegan Ice Cream
Melon and Lemongrass Ice Cream
Vegan Mexican Chocolate Popsicles
Basic Ice Cream Base + Mint Chocolate Chip
Here’s a base for making rich, creamy ice cream—any flavor you want, like Mint Chocolate Chip! The combination of cashews and coconut milk creates a neutral base that’s not overly nutty or coconutty, making it perfect for flavoring as you like.
- Yield: 4 cups 1x
Ingredients
- 1 cup cashews
- 1 1/2 cups water
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 to 3/4 cup organic sugar
To make mint chocolate chip
- 1 teaspoon pure mint extract
- 3/4 cup chocolate chips
Instructions
- Combine the cashews and water in a blender and process until creamy. Add the coconut milk, 1⁄2 cup sugar (or more, depending on desired sweetness), and mint extract and blend again briefly. Chill until very cold, then pour it into your ice cream maker and process according to the manufacturer’s instructions. Toward the end of churning add the chocolate chips. Transfer to a freezer safe container and store in the freezer for up to 2-3 months.
Notes
Keep in mind when you are flavoring your ice cream base that the total quantity for the mixture should be no more than 31⁄2 to 4 cups. If you add a liquid item such as coffee or pureed fruit, you should reduce the amount of water in your base accordingly. Don’t worry; it’s not an exact science, but keeping the total blended mixture at or below 4 cups (not including last-minute add-ins such as chocolate chips, chunks of fruit, and so on) will ensure ultimate creaminess and richness. If it gets too diluted, you run the risk of an icier ice cream.
Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Can you make it without an icecream maker?
I’m not sure – there weren’t instructions in Miyoko’s book for making this without an ice cream maker. If you give it a try please let me know how it turns out.
This looks amazing!
Thanks Kathy!
This ice cream looks incredibly delicious! I adore mint chocolate chip ice cream, so this vegan version sounds GREAT!
Katrina, it seriously is one of the best bowls of ice cream I have ever had! Miyoko knows what she is doing.