Description
Creamy and refreshing, learn how to make this dairy-free mint chocolate chip ice cream with a luscious coconut milk custard base.
Ingredients
Scale
- 2 13.5-ounce cans full-fat coconut milk
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon peppermint extract
- 1/4 teaspoon coarse kosher salt
- 1/2 medium ripe avocado, peeled and chilled (optional)
- 2 ounces dark chocolate, finely chopped
Instructions
- Freeze the bowl of your ice cream maker for at least 24 hours before making the recipe.
- Fill a medium pot halfway with water and bring to a gentle simmer over medium-high heat on the stovetop. In a heatproof medium bowl that fits on top of the pot without touching the water, whisk together the contents from the cans of coconut milk.
- Place the bowl on top of the pot and heat the coconut milk until it just begins to steam, whisking occasionally, 8-10 minutes. Remove from the heat, but keep the water in the pot at a gentle simmer.
- In a separate medium heatproof bowl, vigorously whisk together the egg yolks as you gradually add the granulated sugar. Whisk together until a thick and light mixture forms, 1-2 minutes.
- While whisking constantly, pour about 1/3 of the hot milk mixture into the bowl with the egg yolks. Whisk just until combined and repeat with another 1/3 cup. While whisking constantly, pour the egg yolk mixture into the bowl with the remaining coconut milk. Return to the pot with the simmering water.
- Stirring gently yet constantly, cook the custard until the mixture thickens enough to coat the back of a spoon, another 8-10 minutes. It should reach a temperature between 175 and 185°F.
- Immediately remove from the heat and pour through a fine mesh strainer into a clean bowl. Whisk in the peppermint extract and salt.
- Allow the mixture to cool at room temperature for about 1 hour, stirring occasionally, before transferring to an airtight container to chill completely, at least 8 hours or up to 24 hours.
- Optional: For a light green color, process the chilled base with the avocado in a blender just until completely combined, about 30 seconds, immediately before churning.
- When ready to churn, add the base to the chilled bowl of your ice cream maker. Churn according to the manufacturer’s directions, or until it reaches a slightly thick, yet still soft, consistency. This may take 15-20 minutes.
- In the last few minutes of churning, while the ice cream is still very soft, add the chopped chocolate.
- Transfer the ice cream to an airtight freezer-safe container, and place a piece of parchment paper or plastic wrap directly on the surface of the ice cream before securing with the lid. Store in the freezer until firm, 6-8 hours.
- When ready to serve, allow the ice cream to sit at room temperature for about 10-15 minutes to soften slightly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Ice Cream
- Method: Stovetop/Ice Cream Maker
- Cuisine: Frozen Dessert
Keywords: dairy-free, chocolate chip, mint, ice cream, coconut milk