Coconut Mint Ice Cream
Coconut mint ice cream with fresh mint is the perfect no-churn ice cream recipe for summertime! Fresh mint ice cream is so simple and easy!
Servings: 6 servings
Calories: 414kcal
Ingredients
- 2 ½ cups whipping cream
- ½ cup coconut cream
- 1 ½ cups fresh mint leaves (semi-packed)
- ½ cup pure maple syrup
- 1 tsp coconut extract
- 1 tsp Spirulina powder (optional)
Instructions
- Add whipping cream, coconut cream, and fresh mint leaves to a medium saucepan. Heat on medium heat and simmer until mint starts to wilt.
- Remove from heat and allow to cool for about 15 minutes. Place the mint milk mixture in an airtight container, and cool in the fridge for at least 4 hours. (This is a good time to place your metal loaf pan in the freezer).
- After the mint milk mixture has finished chilling in the fridge, strain out the mint leaves. Over a large mixing bowl, strain the mint leaves, squeezing them to get as much of the liquid out as you can. Discard the mint leaves.
- Using a handheld electric mixture or the whisk attachment on your stand mixer, whip the milk mixture until soft peaks form and it's light and fluffy.
- Add the maple syrup, coconut extract, and spirulina powder (if using) to the ice cream mixture. Whip again until light and fluffy and everything is well combined.
- Pour the mixture into your frozen metal loaf pan, cover, and freeze for at least 8 hours or until solid.
- When ready to eat, remove the ice cream from the freezer and let sit out for 5-10 minutes until soft enough to scoop!
Video
Nutrition
Calories: 414kcal
