I can think of nothing more refreshing on these 90 degree days than a bowl of ice cream!
I was lucky enough to have Nick buy me a fancy ice cream maker a year or two ago, which really helped step up my ice cream game to a whole new level.
Although my recipe was originally made with dairy, lately, I’ve started to use coconut milk as my base since I’m not a milk drinker. It’s even better! I think coconut milk really adds a level of freshness and gives the mint a great base to shine in! The key for a good ice cream is having a good level of fat, so a full fat coconut milk is a great healthy alternative to dairy milk.
This version is so simple and quite possibly my favorite yet! It requires just 6 basic ingredients and simple methods. There’s even an option for those of you who don’t own an ice cream maker in the notes.
Keepin’ it basic:
Coconut milk, Mint, Vanilla extract, Coconut sugar, Honey, Sea Salt
Although not originally included in this recipe, typically I do add in chunks of chocolate to have a delicious Mint Chocolate Chip vibe, so be creative and add what you’d like!
- 2 cans unsweetened coconut milk (don’t use low fat)
- 1/4 cup coconut sugar
- 1/4 cup honey
- pinch of salt
- 2 tsp vanilla extract
- 1/3 cup fresh mint leaves
- 1/2 cup spinach (optional for color)
- 1/4 tap xantham gum (binder)
- The day before or morning of, place your ice cream churning bowl in the freezer to properly chill (see notes below if you don’t have an ice cream maker).
- In a saucepan, add coconut milk, honey, sugar, sea salt, and vanilla extract and stir. Heat to a small simmer until all sugar has dissolved.
- Turn heat off and add mint leaves to saucepan and let infuse with lid on for about 30 minutes.
- Place mixture in blender with spinach leaves, if using (if omitting, just skip blender) and blend until smooth. Pour mixture through a mesh strainer in a large sealable bowl.
- Add xantham gum and thoroughly mix before placing in the fridge to chill for 4 hrs or overnight depending on your schedule.
- Add mixture directly to chilled ice cream maker bowl and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. See notes if you don’t have a churner.
- Once churned, transfer the ice cream to a large freezer-safe container and use a spoon to smooth the top.
- Cover securely and freeze for at least 4-6 hours or until firm.
- Notes: Will keep in the freezer for up to 10 days, though I doubt it will last that long! 😋
- If you don’t own an ice cream maker, you can add chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and stir /whisk to incorporate air. Repeat until mostly firm – 6-8 hours. Then continue freezing until completely firm before serving. It won’t yield as creamy results, but it should still work.