Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan

Name: Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan
Total time: 14400 s
Yield: 6 servings
Cuisine: British
Ingredients: 45 g fresh mint leaves - that's 2.5 cups or as shown in my photo; 480 ml (2 cups) full fat coconut milk; 240 ml rice milk (1 cup); 200 g (1 cup) granulated sugar; 3 tbsp cornflour / corn starch; 1/2 tsp xanthan gum; 1 tsp vanilla extract or the seeds from 1 pod; Vegan chocolate chips as required!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

My mint bushes have spread so quickly in our recent heatwave that this is my 3rd batch of ice cream in as many weeks! This makes a really minty, fresh tasting ice cream. The worst task is removing the mint leaves from their stalks. Make sure you stir up the freezing mixture at least 4 times before letting it set completely, just to make sure it becomes smooth if you don't have an ice cream maker. Best let to set overnight

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

4 hours

6 servings

45 gfresh mint leaves - that's 2.5 cups or as shown in my photo
480 ml (2 cups)full fat coconut milk
240 mlrice milk (1 cup)
200 g (1 cup)granulated sugar
3 tbspcornflour / corn starch
1/2 tspxanthan gum
1 tspvanilla extract or the seeds from 1 pod
Vegan chocolate chips as required!

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Steps

4 hours

1

Wash and pat dry the mint leaves and add to a saucepan with all of the milk
2

Heat over a medium flame until bubbling around the edges, just about to boil - then stir, take off the heat, put a lid on the pan and let steep and infuse for 30 minutes
3

Strain the mixture into another pan, squeezing as much liquid out of the mint leaves as possible before discarding them
4

Mix together the sugar, cornflour and xanthan gum. (The cornflour helps thicken the plant milk and the xanthan gum is there to stop large ice crystals forming when the ice cream is in the freezer)
5

Put the pan back over a medium heat and whisk in the sugar mixture. Keep mixing until simmering and thickened - around 2 minutes. Don't let the mixture boil, keep it moving
6

Take off the heat and stir in the vanilla. Let cool to room temperature, whisking now and then to avoid a skin forming as this is essentially an eggless custard mixture
7

Once cooled add in the choc chips - I had a bag of vegan 'Smarties' to use which I broke up a bit with a ziploc bag and a rolling pin - then either churn in an ice cream maker for 20 minutes then put in the freezer overnight until set, or put in a metal container in the freezer and stir the mixture with a fork every 30 minutes for 2 hours, then let set overnight
8

The ice cream will naturally have a slight green tinge from the mint leaves but feel free to add a dash of food colouring when churning if you'd like a more commercial green colouring or you could use spiralina powder
9

Take the container out of the freezer 20 minutes prior to serving and use a warmed scoop!

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on July 28, 2021 12:06

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!