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Dairy-Free Mint Chip Almond Ice Cream

Place your ice cream churning bowl in the freezer for at least 6 hours before starting this recipe.
Prep Time45 mins
Total Time8 hrs 45 mins
Servings: 8

Ingredients

  • 2 14- ounce cans coconut cream refrigerated (cream part only)
  • 1/2 cup Almond Breeze Vanilla Almondmilk
  • 1/2 cup maple syrup honey if not vegan
  • 1/2 - 1 teaspoon pure peppermint extract
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon arrowroot powder
  • 2 tablespoons melted coconut oil
  • 12 ounces vegan chocolate chips or chunks
  • OPTIONAL TOPPING: Gluten-free vegan shortbread cookies

Instructions

  • Place your ice cream churning bowl in the freezer for at least 6 hours before starting this recipe.
  • To a large bowl add the cream from the cans of coconut cream, reserving the thin liquid portion for another use. In addition, also add the Almond Breeze Vanilla Almondmilk, maple syrup, peppermint extract, vanilla bean paste, arrowroot powder and coconut oil. With a handheld electric mixer, mix the ingredients until smooth. The coconut cream will take on a fluffy appearance. This is what you want! Taste the mixture and add more peppermint as needed.
  • Pour the mixture into your frozen ice cream churning bowl and place it on the ice cream make. Churn for about 30-35 minutes or until the ice cream resembles soft serve. This time will range depending on make and model of ice cream maker.
  • Fold the ice cream into a separate dish if desired, or you may leave it in the churning bowl. Cover with plastic wrap, and then cover with foil. Freeze for about 2 hours for a thicker consistency.
  • Sprinkle the ice cream with crumbled cookies if desired when you go to serve. Enjoy!

Notes

Total time reflects inactive time, chilling time.