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Mint Chocolate Chip Ice Cream

Sarah Pether-Hamill

Mint chocolate chip ice cream

You don’t need an ice cream maker to create this fantastic mint choc chip ice cream.

For the coconut whip:
250ml coconut cream (make sure it’s cream and not creamed coconut)
1/2 tsp peppermint extract
3-5 drops green gel food colouring (or you can use a natural dye like spinach juice)
For the aquafaba meringue:
1 can of chickpeas, liquid drained off (about 1 cup of liquid)
1 cup icing sugar (powdered sugar)
1/2 tsp cream of tartar
To assemble:
200g dark chocolate chips

I used chickpea brine that I had frozen and then defrosted in this recipe with great results. Remember to save your brine!

First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract. Beat on high for about 5 minutes using the balloon whisk attachment.

Once the coconut cream begins to whip add the food colouring. Whip again for another 3 minutes or until soft peaks appear. Scrape out into a container and set aside. Wipe out the mixer bowl.

Next prepare the meringue, pour the chickpea brine into the bowl of the mixer and beat on high with the balloon whisk for 5-8 minutes.

Once the soft peaks start to appear, add the cream of tartar. Keep whipping for another 5 minutes, adding the icing sugar in small amounts.

Once the meringue has formed stiff peaks, fold in the mint coconut whip using a spatula. Carefully fold in the chocolate chips.

Pour the ice cream into a container and immediately place in the freezer for minimum 8 hours, preferably overnight. Remove from the freezer 5 minutes before serving.

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