Vegan Mint Chip Ice Cream

by Susan on June 16, 2017

My son graduated from elementary school yesterday, and I am reaching the last few days of my term as his school’s PTO co-president. My daughter finished up middle school two weeks ago as well, and I just got clearance to ditch both the boot and crutches I needed to let a broken ankle bone heal.

In other words, this is a BIG time of transition in our household, and while I’m a little wistful I’m also excited. I have the time and means to actually drive myself to the grocery store! I can focus on food, crafting recipes and turning my scraps and notes into an actual cookbook.

It also means I can finally catch up on all of the recipes I’ve been making but haven’t had time to write up. Since treats always seem to get people to most pumped, I thought I’d start off with a dessert. This one is especially cool (pardon the pun) as it’s not only a perfect healthy summer recipe but also very creative.

I’ve made vegan chocolate ice cream using hemp seeds one before; they act as a thickener without adding any discernible flavor. They’re nutritional powerhouses to boot, so this is a treat you can feel good about eating!

I adapted the recipe from Elana’s Pantry, which is one of my favorite grain and dairy-free blogs. This one is easy to tweak depending on your preference and what you have on hand. I’ve made it with both almond and coconut milk as the base, and both worked great. You could stir in something other than chocolate chips too. My daughter suggested we use gluten-free sandwich cookies to make a mint cookies and cream version! If I went that route I would definitely lessen the added sweetener.

Homemade ice creams can sometimes crystallize a bit after being frozen, but the hemp seed really help this one keep its smooth texture. I doubled the recipe and we had it for about 5 days in the freezer and it was just as good the last day! I also read in the comments on Elana’s blog that some people made this with only a Vitamix blender (no ice cream machine) by simply adding some ice into the blender. I haven’t tried it myself, but it sounds promising if you don’t have an ice cream maker.

Vegan Mint Chip Ice Cream
adapted from Elana’s Pantry

1/2 cup hemp seeds
1 cup water
1 can full fat coconut milk (or 2 cups almond milk)
1/3 cup raw honey or agave nectar
1 tbs. vanilla extract
1 tsp. peppermint extract
1/4 cup dairy-free chocolate chips

Place hemp seeds and water in a Vita-mix or other high speed blender. Blend on high for 30 seconds or until smooth. Scrape down the sides of the blender and add in coconut or almond milk, honey, vanilla, and peppermint. Blend again until smooth. Blend in chocolate chips and pulse or process briefly until they are chopped into tiny pieces. Refrigerate mixture until chilled.

Pour into ice cream maker and process per manufacturer’s instructions.

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