This next ice cream post in my summer series was inspired by a recipe I read for Fresh Mint Froyo with Dark Chocolate Chunks, posted at http://www.thefauxmartha.com.

My recipe isn’t frozen yogurt, nor is it even dairy. This rich and creamy custard was made with 2 cans of full-fat coconut cream. A good place to find coconut cream {unsweetened} would be at an Asian market if the local grocery stores do not carry them, as I have found most of the time. If you prefer to make a dairy-version of this ice cream, simply substitute 3 cups of heavy cream instead of using the canned coconut cream.

I happened to have some fresh mint that a friend had given me, which also helped me decide which ice cream flavor I would venture into next. Letting the fresh mint leaves steep in the cream sent this ice cream another mint-dimension! It was just that much better. I am sure that you could make it without the fresh mint, just using the peppermint extract, and it would be good as well. For that extra hit of mint though, add the fresh herb and you won’t be disappointed! Let me know what you think! Enjoy! -Shelley.

Mint Dark Chocolate Chip Ice Cream {Dairy Free}

2 cans full-fat coconut cream {or about 3 cups of heavy cream for a dairy version}
1 c sugar
1/2 t sea salt
1 c mint leaves, roughly chopped
2 egg yolks
1 t peppermint extract {*1/8-1/4 t of therapeutic grade, food safe peppermint essential oil may be substituted for extract}
1/2 c dairy-free dark chocolate, roughly chopped

Ice cream maker – follow manufacturer instructions for your ice cream maker
*I also needed ice and rock salt

Chop mint leaves roughly and set aside.

In a small pot combine coconut cream, sugar, salt and chopped mint leaves. Cook on medium heat, simmering, stirring occasionally for about 5 minutes.

In a small bowl, beat egg yolk until light colored.

Take 1/2 cup of the hot coconut-mint mixture and temper the egg yolks. This is done by gradually adding the hot liquid to the egg yolk, while whisking it constantly to make sure it isn’t cooking and curdling the egg.

Once the egg has been tempered with the 1/2 cup of cream mixture, slowly add it back into the pot on the stove, whisking constantly. Cook for an additional 1 minute and remove from heat.

Allow to sit for 30 minutes to cool off and for the mint flavor to be immersed into the liquid.

Strain mint leaves through a fine mesh strainer. Discard leaves.

Add peppermint extract/essential oil and mix to combine. Refrigerate remaining mixture until chilled.

In the mean time, roughly chop dark chocolate pieces and set aside.

When cold, transfer to cream mixture to the ice cream maker and churn.

When ice cream has reached almost desired consistency, add chopped dark chocolate and churn to combine.

If not serving right away, transfer to a freezer safe container.

When ready to eat, serve up and enjoy!

If you enjoyed this post you may also like…

Mango Coconut Cream Ice Cream

Caramel Pecan Dark Chocolate Swirl Ice Cream {Dairy Free}

Strawberry Coconut Milk Ice Cream {Dairy Free}