ICE_CREAM
Mint Chip Coconut Ice Cream
🍒 Be the first to rate this🥄 6 min prep❄️ 24 hr freeze🍦 1 pint
ChocolateyTropicalMintyCreamyFruity
St. Patrick's-green and dairy-free, this Mint Chip Coconut Ice Cream became my answer to a friend who can't do dairy but missed mint chip something fierce. Full-fat coconut milk, maple, and peppermint extract spin up creamy in the Ninja Creami, and you fold in chocolate chips on the mix-in pass. She got weirdly emotional about it. Go easy on the peppermint extract, a little goes a long way and too much tastes like toothpaste. Add the chips during the mix-in spin, not before freezing, or they sink and clump at the bottom.
How it spins
🍦
Program
Ice Cream
❄️
Freeze
24 hrs
🥄
Prep
6 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Full-fat Canned Coconut Milk1.5 cup
- Maple Syrup3 tbsp
- Peppermint Extract0.5 tsp
- Dairy-free Chocolate Chipsoptional3 tbsp
Directions
- 1Whisk the coconut milk, maple syrup, and peppermint extract together until smooth.
- 2Pour into a Creami pint below the fill line.
- 3Freeze the pint flat for about 24 hours.
- 4Process on the ICE CREAM setting.
- 5Add 1 to 2 tablespoons of coconut milk and Re-spin if it crumbles.
- 6Hollow out the center, drop in the chocolate chips, and run the Mix-In program before serving.
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