Dairy and Egg Free Mint and Carob Chip Ice Cream

Indulge in the creamy, refreshing flavors of this Dairy and Egg Free Mint and Carob Chip Ice Cream, a guilt-free dessert perfect for vegans and those with dietary restrictions. Made with a luscious blend of full-fat coconut milk and almond milk, this recipe delivers a rich texture without relying on dairy or eggs. Fresh mint leaves and a hint of peppermint extract bring a vibrant, cooling flavor, while the natural sweetness of maple syrup harmonizes beautifully with the velvety carob chips. Thickened with a simple cornstarch slurry, this homemade frozen delight comes together effortlessly and churns into a silky, scoopable treat. Whether you're seeking a healthier alternative to traditional ice cream or a unique dessert to serve at gatherings, this mint-carob combination is sure to impress. Plus, it's free of artificial ingredients and bursting with fresh, plant-based goodness!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 cups Full-fat coconut milk
• 1 cup Unsweetened almond milk
• 0.5 cup Maple syrup
• 1 cup Fresh mint leaves (packed)
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Peppermint extract
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 0.5 cup Carob chips

Directions

Step 1

In a saucepan, combine the coconut milk, almond milk, fresh mint leaves, and maple syrup.

Step 2

Heat the mixture over medium heat until it begins to steam, but do not let it boil. Stir occasionally to prevent scalding.

Step 3

Remove the saucepan from heat and let the mixture steep for 20 minutes to infuse the mint flavor.

Step 4

Strain the mixture through a fine-mesh sieve or cheesecloth to remove the mint leaves, pressing gently to extract as much liquid as possible. Return the strained liquid to the saucepan.

Step 5

In a small bowl, mix the cornstarch and water to form a slurry.

Step 6

Add the cornstarch slurry to the saucepan along with the vanilla extract and peppermint extract. Stir well to combine.

Step 7

Place the saucepan back on medium heat and cook, stirring constantly, until the mixture thickens slightly. This should take about 5-7 minutes. Do not let it boil.

Step 8

Remove the saucepan from the heat and transfer the mixture to a heatproof container. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or until completely chilled.

Step 9

Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.

Step 10

In the last 5 minutes of churning, add the carob chips to the ice cream to evenly distribute them.

Step 11

Transfer the ice cream to a freezer-safe container, smooth the top, and freeze for an additional 2-4 hours, or until firm.

Step 12

Scoop and serve the Dairy and Egg Free Mint and Carob Chip Ice Cream as a refreshing dessert!

Nutrition Facts

Serving size	(1075.9g)

Amount per serving	% Daily Value*
Calories	2212.3

Total Fat 137.9g	0%
Saturated Fat 117.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 280.7mg	0%
Total Carbohydrate 252.7g	0%
Dietary Fiber 23.0g	0%
Total Sugars 189.2g
Protein 18.5g	0%

Vitamin D 87.8IU	0%
Calcium 720.8mg	0%
Iron 21.1mg	0%
Potassium 1912.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 3.2%

Carbs: 43.5%