When I think of ice cream, I think of the cones my Italian grandma kept in her tall tin cabinet in her Maywood dining room and the way we’d fill them up with orange sherbet from her cold case.
She and my grandpa were the first ones to live on their road, Augusta Street. In the 1940s, when they built it, Maywood was less a Chicago suburb, more a farm town, but then by the time she and I were eating ice cream, some 40 or 50 years later, there we were, surrounded by bungalows with fenced backyards.
When I think of ice cream, I think of a restaurant in Wheaton where I used to order chocolate ice cream with chocolate sauce and chocolate sprinkles and how it came in a tall silver dish with a long spoon. I think of hot summer days. I think of late nights and TV.
I think of Tim, my ice cream lover, and how he researched ice cream makers for weeks before we added the one his cousins would buy us to our wedding registry list. I think of the time we visited our family in Ohio for a birthday party and someone pulled out homemade strawberry ice cream that my brother-in-law’s dad had made for the occasion.
But for the rest of my life, when I think of ice cream, I hope I will also think of these first few years of marriage with Tim, living in our white brick house, becoming our own family, keeping the gelato maker in the guest bedroom, making ice cream by the quart, eating it on our brown leather sofa and how this week when we were eating it it was by the tree.
We had coconut milk in the pantry and, for those of you asking for a non-dairy ice cream, here it is—creamy mint ice cream studded with chocolate chunks.
Mint Chocolate Chip Coconut Milk Ice Cream
With a coconut milk custard base and the bright, refreshing taste of peppermint, this mint chocolate chip ice cream is our kind of December treat!
- 2 13.5-ounce cans of full-fat coconut milk
- 2 egg yolks
- 2/3 cup (106g) unrefined cane sugar (Sucanat)
- 4 drops peppermint essential oil (bonus fact: rubbing this stuff on your temples is excellent for headache relief)
- 2 ounces dark chocolate, chopped (about 1/2 cup chopped dark chocolate)
- Whisk egg yolks, sugar, and coconut milk in a medium saucepan over medium heat. Add peppermint essential oil and continue to stir coconut milk mixture on medium heat for 10 to 20 minutes (do not let it boil) until the mixture thickens enough to coat the back of a spoon.
- Let mixture cool (you can place in refrigerator to speed things along if you like). Once cool, add mixture to your ice cream maker and process.
- Add the chopped dark chocolate during the last 5 minutes of the ice cream maker’s processing. Note that the ice cream is usually much softer coming out of the maker than it is from the freezer. Enjoy!
Looking for more dairy-free ice cream options?
Try this cherry and dark chocolate version also made with coconut milk!
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.