Dairy and Egg Free Mint and Carob Chip Ice Cream
Indulge in the creamy, refreshing flavors of this Dairy and Egg Free Mint and Carob Chip Ice Cream, a guilt-free dessert perfect for vegans and those with dietary restrictions. Made with a luscious blend of full-fat coconut milk and almond milk, this recipe delivers a rich texture without relying on dairy or eggs. Fresh mint leaves and a hint of peppermint extract bring a vibrant, cooling flavor, while the natural sweetness of maple syrup harmonizes beautifully with the velvety carob chips. Thickened with a simple cornstarch slurry, this homemade frozen delight comes together effortlessly and churns into a silky, scoopable treat. Whether you're seeking a healthier alternative to traditional ice cream or a unique dessert to serve at gatherings, this mint-carob combination is sure to impress. Plus, it's free of artificial ingredients and bursting with fresh, plant-based goodness!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 0.5 cup Maple syrup
- 1 cup Fresh mint leaves (packed)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Peppermint extract
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 0.5 cup Carob chips
Instructions
In a saucepan, combine the coconut milk, almond milk, fresh mint leaves, and maple syrup.
Heat the mixture over medium heat until it begins to steam, but do not let it boil. Stir occasionally to prevent scalding.
Remove the saucepan from heat and let the mixture steep for 20 minutes to infuse the mint flavor.
Strain the mixture through a fine-mesh sieve or cheesecloth to remove the mint leaves, pressing gently to extract as much liquid as possible. Return the strained liquid to the saucepan.
In a small bowl, mix the cornstarch and water to form a slurry.
Add the cornstarch slurry to the saucepan along with the vanilla extract and peppermint extract. Stir well to combine.
Place the saucepan back on medium heat and cook, stirring constantly, until the mixture thickens slightly. This should take about 5-7 minutes. Do not let it boil.
Remove the saucepan from the heat and transfer the mixture to a heatproof container. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or until completely chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
In the last 5 minutes of churning, add the carob chips to the ice cream to evenly distribute them.
Transfer the ice cream to a freezer-safe container, smooth the top, and freeze for an additional 2-4 hours, or until firm.
Scoop and serve the Dairy and Egg Free Mint and Carob Chip Ice Cream as a refreshing dessert!
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 26.4 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
