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!
Freezing Time8 hourshrs
Total Time12 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Servings: 6servings
Calories: 414kcal
Author: Megan Byrd, RD
Ingredients
2 ½cupswhipping cream
½cupcoconut cream
1 ½cupsfresh mint leaves(semi-packed)
½cuppure maple syrup
1tspcoconut extract
1tspSpirulina 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!