speedvegan

Mint Chocolate Chip Ice Cream, originally uploaded by cloudmonkey.

I gave Geoff an ice cream maker for his birthday. He talked about getting one for a while, claiming that he’d use it to make sorbets with fruit from his garden. I tried my best to discourage him with my minimalist philosophy on single-purpose appliances. It was a cunning maneuver I had to use in order to surprise him. Since his birthday, Geoffrey has made many a sorbet and one vegan ice cream which I absolutely loved. It was a variation of a couple of recipes we found online so I’ve decided to blog it for those of you who have ice cream makers too !

1 cup plain soy milk
1 cup fresh mint
1/3 cup maple syrup
8 oz plain soy yogurt
2 tbsp crème de cacao
2 tsp vanilla extract
2 oz chocolate bar, finely chopped

1. Put the mint leaves in a heavy saucepan with the soy milk. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes.

2. Strain the soy milk mixture into a bowl, pressing against the mint leaves with a rubber spatula in the sieve to get the most liquid out of them.

3. Return the soy milk mixture to the saucepan. Add maple syrup to the mixture. Heat until just steaming again, stirring continuously. Remove from heat.

4. Pour soy milk mixture into a blender. Add soy yogurt, Crème de Cacao and vanilla extract. Blend until thoroughly combined and smooth.

5. Add chocolate nibs and pour into your ice cream machine. Freeze following the manufacturer’s instructions.

I have to give full credit to Geoff for this delicious dessert. Typing the recipe is the most I did, unless you count eating it. I can’t wait to have this again. I promise to help out next time !

October 8th update: We made this again but used vanilla soy milk and vanilla soy yogurt this time. It was even more delicious ! I strongly recommend trying it this way.