Vegan Mint Chocolate chip Ice Cream

Happy Hump Day! While you are reading this I am either on my way down to Pal Springs, or shoveling Mexican food into my face in Palm Springs, or dipping my toes in a pool in Palm Springs or taping a fun healthy cooking segment with Danny Seo in Palm Springs. The take away is that I will be in Palm Springs.

I am beyond excited to bake my bones in some sun since it is currently gray and drizzling in Seattle. But when I realized that it is like 108 degrees there, I kind of rustled up some trepidation. But there is always air conditioning, right?

I will be sure to record my travel and behind the scenes fun on insta-stories (Do you guys like this??!) and snapchat so you can see what I am making and doing on my little jaunt to the dessert- well besides just eating Mexican Food in any spare moments of course.

(UPDATE!!!! the joke was on me since I spent 3 hours trying to get out on my flight only to get stuck in the hell which is called DELTA. No flights out for me tonight, so scrap all of my Danny Seo/hot sun/Mexican Food eating- instead I am crawling up in bed and watching the Olympics with my kids!)

And then I am coming home to a pretty quiet household late Wednesday night. My kids are going on a “cousins trip” with my very brave mother-in-law and my sister-in-law (also named Heather!) they are taking the 5 little kids ages 4-9 for a couple of days and they could not be more excited. Which leaves blissful silence for me!! I mean, isn’t too loud… If I could only get them to take Wilbur too…

So before I left, I was sure to bake them a few batches of my favorite Classic Banana Bread (The Recipe is in Pure Delicious) and leave them with a treat for tonight while I am gone. Vegan Mint Chocolate Chip Ice Cream! Pia especially has been begging for this, so I had to indulge her. Its creamy, rich and minty with the perfect amount of little chunks of chocolate- delicious, easy and something that you should make asap!

Vegan Mint Chocolate chip Ice Cream

Author: Heather Christo

Prep time: 5 mins

Cook time: 7 mins

Total time: 12 mins

Serves: 6-8

Ingredients

2 fifteen ounce cans unsweetened coconut cream
1 cup sugar
1 teaspoon peppermint extract
½ teaspoon kosher salt
½ cup unsweetened coconut milk
3 tablespoons cornstarch
⅔ cup vegan chocolate chips

Instructions

In a medium pot bring the coconut cream, sugar, extract and salt to a simmer over medium heat. Simmer over medium heat for about 5 minutes until the sugar has dissolved.
In a small container combine the coconut milk and the cornstarch and shake to make a smooth slurry. Pour that into the simmering ice cream base and whisk until it is incorporated. The mixture should start to thicken quickly. Cook for another minute and then transfer to a heatproof pan and let sit until cool.
Add the chocolate chips and fold them into the ccoled ice cream base and then set in the freezer. Freeze for at least 3-4 hours and then scoop and serve.

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