Bangalore is getting very hot these days especially in the afternoons. One such hot day I was at the bus station and saw this Ice cream cart and got tempted to make some Ice cream :). (Looking forward to the day one can buy Vegan Ice Cream off a cart!) I had been planning to make one since sometime and had stocked up on coconut milk in my fridge. There was chocolate and fresh mint sitting in my fridge and here I am with this recipe :).
I have used Kara coconut milk for this recipe as I find it has more coconut cream. The creamier the milk the better for your ice cream. Store your coconut milk cartons/cans in the fridge for a few days before attempting this recipe. Keeping them in fridge allows the solids or the more creamy part to separate from the liquid. We are going to make coconut condensed milk and decant coconut solids from the cartons to make this ice cream. This is my most successful effort so far in Vegan Ice-Creams and if the recipe is followed the result is like store bought ice cream :) texture and taste wise.
Needs - Hand Immersion Blender with whisk attachment
Yields - 3-4 scoops
Ingredients
3 200ML Coconut milk cartons (chilled)
1/3-1/2 cup sugar (depending on taste)
1/2 cup mint leaves
1/2 cup Vegan chocolate chunks/chips
1 tbs Vanilla essence (optional)
Step 1 - Prepare Coconut condensed milk
1. In a pan on medium flame heat 200ml coconut milk with sugar.
2. Once the coconut milk mixture starts bubbling add mint leaves. With a spatula crush the mint leaves to release the flavors.
3. Keep the milk on simmer for around 30 minutes stirring occasionally. Over these 30 minutes the milk color changes from white to transparent to slightly creamish which is normal. The end result is a thick condensed coconut milk flavored with mint.
4. Take the pan off heat and allow the mixture to cool.
5. Pick or sieve out mint leaves from the mixture. Don't bother if a few are left behind.
6. Keep in fridge to chill completely.
Step 2 - Make coconut whipped cream
Take the other 2 coconut milk cartons which should have been sitting in fridge for a couple of days. Keeping them in fridge allows the solids or the more creamy part to separate from the liquid. Turn around the carton bottom up. This allows the more creamy solids to stay in the bottom. Now (quickly) open the carton and drain the watery portion into a vessel. We use the left over creamy part to make a coconut whipped cream :). Whipping the cream incorporates air into the mixture which makes your ice cream smooth and light in texture. Follow the steps below and refer to the images.
7. Whip the coconut cream from both cartons with a hand blender till you get soft peaks and an airy mixture. This can be done manually but could take more time.
8. Pour in your chilled coconut condensed milk and blend some more to combine and incorporate air. If the condensed milk has hardened too much loosen it by whipping with a spoon before adding.
9. Fold in you chocolate chunks with a spatula very gently without meddling too much with the cream.
10. Pour into a container with a lid and freeze for 4 hours or overnight. Before scooping allow the ice cream to sit outside for a few minutes.
Enjoy !! :)
Tip - Chill the vessel before whipping your ice cream.
References -
http://minimalistbaker.com/creamy-vegan-mint-brownie-ice-cream/
https://www.youtube.com/watch?v=nvclbHE-ZI8
I have used Kara coconut milk for this recipe as I find it has more coconut cream. The creamier the milk the better for your ice cream. Store your coconut milk cartons/cans in the fridge for a few days before attempting this recipe. Keeping them in fridge allows the solids or the more creamy part to separate from the liquid. We are going to make coconut condensed milk and decant coconut solids from the cartons to make this ice cream. This is my most successful effort so far in Vegan Ice-Creams and if the recipe is followed the result is like store bought ice cream :) texture and taste wise.
Needs - Hand Immersion Blender with whisk attachment
Yields - 3-4 scoops
Ingredients
3 200ML Coconut milk cartons (chilled)
1/3-1/2 cup sugar (depending on taste)
1/2 cup mint leaves
1/2 cup Vegan chocolate chunks/chips
1 tbs Vanilla essence (optional)
Step 1 - Prepare Coconut condensed milk
1. In a pan on medium flame heat 200ml coconut milk with sugar.
2. Once the coconut milk mixture starts bubbling add mint leaves. With a spatula crush the mint leaves to release the flavors.
3. Keep the milk on simmer for around 30 minutes stirring occasionally. Over these 30 minutes the milk color changes from white to transparent to slightly creamish which is normal. The end result is a thick condensed coconut milk flavored with mint.
4. Take the pan off heat and allow the mixture to cool.
5. Pick or sieve out mint leaves from the mixture. Don't bother if a few are left behind.
6. Keep in fridge to chill completely.
Step 2 - Make coconut whipped cream
Take the other 2 coconut milk cartons which should have been sitting in fridge for a couple of days. Keeping them in fridge allows the solids or the more creamy part to separate from the liquid. Turn around the carton bottom up. This allows the more creamy solids to stay in the bottom. Now (quickly) open the carton and drain the watery portion into a vessel. We use the left over creamy part to make a coconut whipped cream :). Whipping the cream incorporates air into the mixture which makes your ice cream smooth and light in texture. Follow the steps below and refer to the images.
8. Pour in your chilled coconut condensed milk and blend some more to combine and incorporate air. If the condensed milk has hardened too much loosen it by whipping with a spoon before adding.
9. Fold in you chocolate chunks with a spatula very gently without meddling too much with the cream.
10. Pour into a container with a lid and freeze for 4 hours or overnight. Before scooping allow the ice cream to sit outside for a few minutes.
Enjoy !! :)
Tip - Chill the vessel before whipping your ice cream.
References -
http://minimalistbaker.com/creamy-vegan-mint-brownie-ice-cream/
https://www.youtube.com/watch?v=nvclbHE-ZI8
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