When I was a child my ice-cream of choice was always mint choc chip. At home there was often home-made sorbet in the freezer, especially in blackberry season but we didn’t have home-made mint choc chip, that was a treat to be enjoyed out, especially when we were on holiday at the beach.
So seeing as it´s holiday season and seeing as I now live at the beach I thought it was time to make some of my own ice-cream. I added basil into the mix to make the ice cream taste a bit lighter, I really liked the combination.
The main thing you have to remember about home-made ice-cream is that you need to take it out of the freezer about 20 minutes before you eat it because it sets very hard. The recipe really is very simple the only difficult thing about it is that you need to take it out after four hours and mix it all again so that ice crystals don’t form. I did this twice. It’s fine if you’re at home but not practical on a work day!
Mint Basil Choc Chip Ice-Cream
Preparation Time: 10 minutes + freezing time Servings: 3 Cooking Time: None Total: 10 minutes
1 400ml can coconut milk
1/4 cup loosely packed peppermint leaves
1/4 cup loosely packed basil leaves
2 tsp peppermint extract (Mine only contained alcohol, water and peppermint)
3 tbsp agave syrup
1/4 cup vegan chocolate chips
Put everything in a bowl except the chocolate chips and blend together with a hand blender. Mix in the chocolate chips and pour into a container suitable for the freezer. After four hours (it won’t be fully set yet), remove from the freezer and whisk the mixture using a hand or electric whisk. Return to the freezer. After another four hours, remove and whisk again. Return to the freezer. Remember to take out of the freezer at least 20 minutes before serving.