Vegan Mint Chocolate Chip Ice Cream
2 cans full-fat coconut milk
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
3 1/2 ounces bittersweet chocolate, chopped into pieces
The day before you want to make ice cream, place the freezer bowl of your ice cream maker into the freezer.
Pour 1/4 cup of the coconut milk into a small bowl and set aside. Combine the remaining coconut milk, sugar, and salt in a medium saucepan over medium heat. Warm, stirring occasionally, until the sugar has fully dissolved, about 2 minutes.
Whisk the cornstarch into the bowl of reserved coconut milk until completely dissolved.
Stir the cornstarch mixture into the warm coconut milk base on the stove and cook over medium heat until the mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. Be careful not to let the mixture come to a boil.
Remove the mixture from heat and stir in the vanilla and peppermint extracts.
Pour mixture into a shallow container and allow it to cool at room temperature for about 20 minutes. Cover the container and refrigerate for at least 3 hours, or for up to 3 days.
When ready to churn your ice cream, make sure the base mixture is completely chilled. Pour the base into your ice cream machine and churn for 10 to 15 minutes, according to manufacturer’s instructions. You’re looking for a consistency that’s soft but thick, like frozen custard or soft serve ice cream.
When ice cream is ready, with the mixer still running, add in the chocolate chunks and process until just combined.
Scrape the ice cream into a loaf pan , and cover tightly with plastic wrap. Freeze for at least 3 hours to allow the ice cream to harden. Before serving, allow ice cream to sit out on the counter until it’s soft enough to scoop, usually about 10 minutes.