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.

  1. For the coconut whip:
  2. 250ml coconut cream (make sure it’s cream and not creamed coconut)
  3. 1/2 tsp peppermint extract
  4. 3-5 drops green gel food colouring (or you can use a natural dye like spinach juice)
  5. For the aquafaba meringue:
  6. 1 can of chickpeas, liquid drained off (about 1 cup of liquid)
  7. 1 cup icing sugar (powdered sugar)
  8. 1/2 tsp cream of tartar
  9. To assemble:
  10. 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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