Mojito Mint Chip Ice Cream
Oct 7, 2009 tagged Dairy-free, Egg-free, Gluten-free, Vegan 
OK, so what prompted ice cream making in the middle of the coldest fall since I don’t know when?
I could tell you it’s because I’m sure Indian Summer is just around the corner. That I’m prepared for the upcoming hot spell since there’s now about a pint of Mojito Mint Chip Ice Cream in the freezer. (Not buying it?)
Truth is the grocery store had some really nice mint and there was a freshly opened can of coconut milk in the fridge. I’ve been wanting to make Mint Chip Ice Cream and this weekend the opportunity just presented itself.
This isn’t just any Mint Chip Ice Cream. It’s Mojito Mint Chip.
Mix mint, lime, sugar and rum and you’ve got a pretty nice Mojito. And, guess what? That combo makes a pretty nice Mojito Mint Chip Ice Cream, too.
Mojito Mint Chip Ice Cream
2 cups coconut milk*
2 cups fresh mint leaves
1 teaspoon arrowroot
1/3 cup sugar
Pinch of salt
3 teaspoons fresh lime juice
2 tablespoons light colored rum (optional)
About 12 mint leaves
1/3 cup Enjoy Life Chocolate Chips
Wash, dry and coarsely chop the mint leaves.
Heat the coconut milk in a heavy bottomed saucepan over medium heat until it’s hot. It does not need to reach a simmer.
Take the pan off the heat and add the mint leaves. Stir to assure the mint is fully immersed in the milk. Cover the pot and let stand for about an hour.
Pour the infused milk through a sieve into a ceramic or glass bowl. Press the mint leaves to release all the milk. Discard the mint leaves.
Return the mint infused milk to the saucepan. Whisk the salt, sugar, and arrowroot into the mixture. Bring to a simmer over medium heat whisking frequently taking care not to burn the milk. Add the lime juice and if you’re including the rum, add it now. Turn down the heat and stir for a few minutes to let the liquid thicken slightly.
Take the pan off the burner and let it cool. Transfer to a glass or ceramic bowl and refrigerate for a few hours until it’s cold.
Pour the cold mixture into your blender, add the 12 mint leaves and blend a minute or so until the mint leaves have been reduced to flecks.
Freeze according to your ice cream maker’s directions. (Mine took about 20 minutes to freeze.) Just as the ice cream starts to thicken add the chocolate chips.
Place the ice cream in a container and then into the freezer. It will get very hard so let it defrost about 5 minutes on the counter before you serve it.
*Use a better grade of coconut milk—not coconut cream or light coconut milk.
Reader Comments (5)
How fun! I love the fresh mint in mojitos. I wonder if the coconut milk I have is a "better grade." It would be fun to try this weekend.
What a fun and creative flavor! Seriously, it snowed yesterday and I all I could think about was ice cream! My cravings are independent of the weather :)
This is gorgeous Nancy! I love the flavours and it looks perfect.
I love your blog! I just came across it, and am very impressed! I keep a blog too, I'm also free of gluten, dairy, and eggs and a whole bunch of other things. I always LOVE to see what others are up to, and I really admire your creative recipes and cooking style. I can't wait to try some of them! Thanks for sharing your ideas, and have fun blogging. I also adore your layout, really clean and slick look, great functionality. I've been wanting to do a total overhaul on my site - do you mind me asking who you have your platform through?
Best,
Kim | affairsofliving.blogspot.com
Kim - Thank you! It's wonderful to connect with people who have similar food limitations. I will definitely check out your blog. The Sensitive Pantry is hosted by Squarespace. I am really happy with their service - very user friendly. Nancy
this is awesome!thanks for sharing!