Coconut Mint Ice Cream
This Coconut Mint Ice Cream is a refreshing escape in every creamy, dreamy bite. The velvety coconut base pairs perfectly with the cool, invigorating hint of mint, creating a dessert that’s both indulgent and light.
Ingredients
Ice Cream Base
- 1.5 cups full fat coconut milk 1 can
- ⅓ cup sugar
- 1.5 tablespoons corn starch
- handful sprigs of mint 10 or so
- ⅛ teaspoon salt
Chocolate Sauce
- 4 ounces dark baking chocolate chopped
- 1 teaspoon coconut oil
- 1 teaspoon agave syrup
- tiny pinch salt
Instructions
- In a small bowl, mix ¼ cup of the coconut milk with the corn starch and whisk until it's fully dissolved.
- In a small saucepan, heat the remainder of the coconut milk over low heat with the sugar and stir until the sugar dissolves.
- Whisk in the cornstarch mixture and the mint.
- Bring to a low simmer and stir for a few minutes.
- Remove from heat, cover the pan and let it steep for about 20 minutes.
- Then place it in the fridge until chilled, 30 or so minutes (if you transfer it to a shallow dish it'll chill faster).
- Strain out the mint, and follow the directions on your ice cream maker.
- For the chocolate sauce: Simmer water in a small saucepan, place a glass bowl on top to create a double boiler (a bowl big enough so it doesn't touch the water in the pan).
- Using a rubber spatula, stir together the chocolate, coconut oil, and agave until fully melted.
- Remove from heat and set aside until ready to use.
- Store, covered, at room temp for up to 3 days.
Tried this recipe?Let us know how it was!