För recept på svenska, klicka här: Vegansk mintglass med chokladkross
Mint chocolate chip ice cream is Mike’s all time high favorite thing in the world. Strangely enough, it’s not that common of a flavor here in Sweden, meaning we simply have to satisfy his (well, our) cravings by making it ourselves. Oat based cream does the trick as the dairy-free base and the whole procedure is just as simple and straightforward as for this very popular (and equally delicious) Vegan Coffee Ice Cream With Chocolate Chips. And why, you might wonder, do we share an ice cream recipe in the midst of winter? Well, we think anytime is ice cream time for one, but this is also the time of year when fresh berries and apple seasons and all of those dessert stars are far away, which makes it perfect to experiment with ice cream.
The turquoise color comes from a drop or two of food coloring, and adds nothing but a sprinkle of fun. In other words, it’s not necessary one bit. Good luck!
Total Time: 30 min plus cooling time
750 ml oat-based cream (13% fat)*
150 ml sugar (127 g)
3 tbsp potato starch**
2 tsp peppermint extract
75 g dark chocolate, roughly chopped (150 ml)
A few drops of green food coloring (optional)
- In a medium saucepan, heat up the cream to almost a simmer. In the meantime, whisk together the sugar and potato starch in a heatproof bowl.
- Pour a small amount of the heated cream into the bowl with the sugar and potato starch and whisk together. Once combined and uniform, add in some more cream and whisk again. Do this a few times until about half of the cream has been poured from the saucepan.
- Then pour the sugar and cream mixture into the saucepan with the remaining cream. Mix well. Return the saucepan to the stove and put over medium heat. Stir in the peppermint extract and food coloring (if using) whisk constantly for 1-2 minutes until it thickens. You can tell it’s ready when it coats the back of a spoon.
- Remove from the heat and chill for at least 4 hours. Lay plastic wrap directly on the surface of the mixture while it cools to avoid a skin from forming.
- Churn the ice cream according to your ice cream maker instructions. Ours takes approximately 20 minutes. When a few minutes remain, add the chopped chocolate. Allow to sit in the freezer for at least a few hours before serving.
*If using another plant based cream with a higher fat percentage than 13%, reduce the volume and add in regular oat milk to get to approximately 13% fat. For example, if using a cream with 26% fat, use 375 ml cream and 375 ml oat milk.
** If potato starch is not available, corn starch can be used instead.
Tip: this ice cream freezes pretty hard, so if it’s been in the freezer for a while, let thaw for a bit before digging in.
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– Sophia & Michael