Mint is an herb that wears many hats. I love it in sweets like candies and ice cream, but it also adds great flavor to savory soups and sauces. Last night, I made a couple batches of coconut milk-based ice cream to show off the versatility of mint. One is a classic mint chocolate chunk that delivers a strong blast of peppermint flavor. The other is a virgin mojito flavor that marries the tartness of lime zest and subtleness of muddled fresh mint leaves.
Mint Chocolate Chunk and Mojito Ice Cream
Adapted from Chef Chloe’s Red Velvet Ice Cream Base
Yields 1 pint of each flavor
1 14-oz can coconut milk (full-fat)
1 1/2 c So Delicious Coconut Unsweetened Beverage
3/4 c agave nectar (or you can make simple syrup for a cheaper alternative)
1/4 c raw coconut oil, melted if necessary
1 tsp pure vanilla extract
3/4 tsp guar gum
3 tbsp peppermint flavor
1/3 cup dark chocolate chunks
Zest of 3 limes
Handful of fresh mint leaves (I used both peppermint and spearmint)
Blend first 7 ingredients until smooth, pour half of mixture into separate container.
For the mint chocolate chip ice cream:
Add peppermint flavor the second container and stir. Chill in refrigerator for a couple hours.
Freeze ice cream according to manufacturer’s instructions. Transfer to a freezer-safe container and stir in chocolate chunks. Place in freezer to set for at least 2 hours before serving.
For the mojito ice cream:
Rub mint leaves in your hands for a few seconds to release oils and add to blender mixture with lime zest. Blend until mint leaves are finely chopped. Chill in refrigerator for a couple hours.
Freeze ice cream according to manufacturer’s instructions. Transfer to a freezer-safe container and place in freezer to set for at least 2 hours before serving.