Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan estimated approx 4 hours.

To get started with this recipe, we have to first prepare a few components. You can cook Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan using 8 ingredients and 9 steps. Here is how you can achieve it.

My mint bushes have spread so quickly in our recent heatwave that this is my 3rd batch of ice cream in as many weeks! This makes a really minty, fresh tasting ice cream. The worst task is removing the mint leaves from their stalks. Make sure you stir up the freezing mixture at least 4 times before letting it set completely, just to make sure it becomes smooth if you don't have an ice cream maker. Best let to set overnight

Ingredients and spices that need to be Prepare to make Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan:

1. 45 g fresh mint leaves - that's 2.5 cups or as shown in my photo
2. 480 ml (2 cups) full fat coconut milk
3. 240 ml rice milk (1 cup)
4. 200 g (1 cup) granulated sugar
5. 3 tbsp cornflour / corn starch
6. 1/2 tsp xanthan gum
7. 1 tsp vanilla extract or the seeds from 1 pod
8. Vegan chocolate chips as required!

Instructions to make to make Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan

1. Wash and pat dry the mint leaves and add to a saucepan with all of the milk
2. Heat over a medium flame until bubbling around the edges, just about to boil - then stir, take off the heat, put a lid on the pan and let steep and infuse for 30 minutes
3. Strain the mixture into another pan, squeezing as much liquid out of the mint leaves as possible before discarding them
4. Mix together the sugar, cornflour and xanthan gum. (The cornflour helps thicken the plant milk and the xanthan gum is there to stop large ice crystals forming when the ice cream is in the freezer)
5. Put the pan back over a medium heat and whisk in the sugar mixture. Keep mixing until simmering and thickened - around 2 minutes. Don't let the mixture boil, keep it moving
6. Take off the heat and stir in the vanilla. Let cool to room temperature, whisking now and then to avoid a skin forming as this is essentially an eggless custard mixture
7. Once cooled add in the choc chips - I had a bag of vegan 'Smarties' to use which I broke up a bit with a ziploc bag and a rolling pin - then either churn in an ice cream maker for 20 minutes then put in the freezer overnight until set, or put in a metal container in the freezer and stir the mixture with a fork every 30 minutes for 2 hours, then let set overnight
8. The ice cream will naturally have a slight green tinge from the mint leaves but feel free to add a dash of food colouring when churning if you'd like a more commercial green colouring or you could use spiralina powder
9. Take the container out of the freezer 20 minutes prior to serving and use a warmed scoop!

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So that's going to wrap it up for this special food Easiest Way to Prepare Super Quick Homemade Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!