In some parts of the world, July is the National Ice cream month. But here in India, we should get at least six months of the year as National Mandatory Ice Cream months! Given this insanely hot and muggy weather, frozen treats rule the day. Everyday is an ice cream/popsicle day…
My children’s most favourite ice cream is Mint Chocolate Chip. So it’s a no brainer, why this is our house ice cream! I make it home very often to wean them off that sickly green coloured something you get in the malls… So far its working!
This dairy free, vegan treat is as dreamily luscious as it can get. The mint flavour will leave you just gobsmacked. Its amazing what a punch a small handful of mint leaves can deliver. I added a few basil leaves in this recipe, just on a whim. Together they gave the ice cream a really fresh and aromatic character. The dark chocolate chunks are a perfect foil to the sweet creaminess of the dessert. I used dairy free vegan organic chocolate from Earth Loaf. Please substitute with any dark chocolate you wish to.
I was lucky to get a whole bunch of beautiful vanilla beans all the way from Kochi, thanks to dear friend. See the black flecks of vanilla dotting the ice cream? They make me feel like doing a happy dance!
Coconut cream – 250 ml
Coconut milk – 400 ml
Sugar – 120 gms
Fresh mint – 10 gms
Fresh basil – a small handful, 10-12 leaves (optional)
Vanilla bean, – 1, split in half lengthways
Dark chocolate chunks – 40 gms
Chocolate sauce/ Ganache:
Dark chocolate – 50 gms
Coconut cream – 100gms
How to :
In a medium-sized saucepan, combine coconut cream, milk, vanilla bean and sugar. Stir over very low heat until the sugar dissolves. Take it off the heat.
Tear up the mint and basil ( if using) leaves roughly and add to the cream mixture. Let it steep for 20-30 minutes.
Strain it in a big bowl. Press down hard on the leaves to make sure you get every last bit of those essential oils. Discard the herbs. Vanilla bean can be washed, dried and used to make vanilla sugar or vanilla extract.
If using ice-cream maker – Chill the mixture and freeze in your ice cream maker according to manufacturer’s instructions. Add some chocolate chunks right at the last-minute of churning.
By hand – Pour the mixture in a large bowl and freeze it without the chocolate chunks for 1 to 2 hours. Take it out of the freezer and beat vigorously with a whisk/ electric beater or simply blitz it in your blender. Pour it back in the bowl and freeze again. Repeat this process 2 more times. Every time you whisk or blend this, you are breaking down the ice particles and making the mixture smoother. The last time you blend it, add the chocolate chunks. Pour this in an airtight container and freeze for 6 to 8 hours or overnight.
For the sauce, just heat the two ingredients in a small saucepan over very low heat. Keep stirring till the chocolate melts. Take it of the heat and mix well to get a thick glossy sauce.