Hello June and welcome summertime!
It’s my true pleasure to introduce you to Somer McCowan of Vedged Out who is my guest blogger this month. It’s not likely that Somer needs an introduction because she has one of the most amazing and delicious vegan blogs in the entire universe. My guess is that you’ve surely heard of her long before now. Not only does Somer have an incredibly tasty plant-based blog that is chock full of stunning foodie photos, but she also has an inspirational health story behind why she went vegan. You can read more about it here. Perfect for this time of year, Somer shares her delicious (which just happens to be my favorite) vegan ice cream recipe. Dust off your ice cream makers folks, these photos alone will make any cowgirl or cowboy drool. Thank you and welcome Somer!
Thank you so much Kayle for getting me out of my blogging rut and inviting me to share a post with you today! With this heat wave, I’m feeling the full spirit of summer (no pun intended) and I’m happy to be sharing one of my family’s favorite ice cream recipes! I’ve made this recipe frequently in the past but forgot about it until my friend Poppy from the Bunny Kitchen requested it while staying with us on her U.S. Vegan Tour. I don’t think she was disappointed and I hope you won’t be either!
Vegan Mint Chocolate Chip Ice Cream
For the Ice Cream Base:
- 1 can full fat coconut milk
- 1 can light coconut milk
- 3/4 cup liquid vegan sweetener of choice OR 1 cup organic sugar
- 2 cups packed baby spinach
- 10 drops food grade peppermint essential oil or 1-2 teaspoons peppermint extract (depending on your mint-o-meter).
- pinch salt
For the Mint Chocolate Pieces:
- 1/2 cup vegan chocolate chips
- 2 tablespoons virgin coconut oil
- 2 drops food grade peppermint essential oil or 1/4 teaspoon peppermint extract
Method: Blend all of the ice cream base ingredients together til completely smooth and creamy. Pour into prepared ice cream maker and let churn for 20-30 minutes or until thick like soft serve.
While the ice cream is churning, melt the chocolate chips and the coconut oil together. Stir to completely combine, then stir in peppermint oil or extract. Pour onto a rimmed baking sheet lined with parchment paper and freeze until solid, about 5-10 minutes. Remove from freezer and cut into small pieces with a pizza wheel or sharp knife. Stir into mostly frozen ice cream.
You can eat it now, like soft serve, but if you freeze it for 2 hours, any coconut flavor will be nearly undetectable.