Fresh mint from my friend Joey’s garden inspired this delicious mint chip ice cream. My son loves visiting Joey’s garden because he gets to cut the herbs with the garden scissors. Not only mint but we got basil (which we made into pesto), lemon verbena (which went into my rhubarb sorbet), sage (still waiting on an inspiration for this one but it is keeping well in the refrigerator, kale (we made salad), and even a small watermelon patch (not ready for us yet.)
For the perfect summer treat, top this mint ice cream with homemade chocolate syrup.
2 cans organic coconut milk
3/4 cup vegan cane sugar
1 vanilla bean
20 fresh mint leaves
1/2 cup vegan chocolate chunks
In a saucepan, combine the coconut milk and sugar. Bring to a boil and then take off the heat and pour into a heat proof bowl. Cut the vanilla bean in half and scrape out the seeds. Place the seeds and the bean into the milk along with the mint leaves and let them steep until the milk has cooled. Then, refrigerator for at least 2 hours.
Lift the vanilla bean out of the mixture and pour into the Vitamix. Blend until the leaves are completely processed. Pour the mixture into the ice cream maker and churn for 10 minutes.
Place the chocolate chunks into the food processor and process them finely.
With two minutes left, add the chocolate. When combined, place into a freezer safe container and freeze. Enjoy!