The temps are heating up so please enjoy the light, refreshing treat that is this coconut mint ice cream recipe!
Coconut Mint Ice Cream Recipe
Makes: 8 small servings
Total Time: 1 hour 15 minutes + ice cream machine
3 cups full fat coconut milk (2 cans)
2/3 cup sugar
3 tablespoons cornstarch
2 handfuls 20 or so sprigs of mint + extra for garnish
¼ teaspoon salt
4 small coconuts, halved (optional)
ounces high quality dark chocolate, chopped
2 teaspoons coconut oil
2 teaspoons agave
pinch of salt
In a small bowl, whisk ½ cup of coconut milk with 3 tablespoons of cornstarch until fully
In a small saucepan, heat the remainder of the coconut milk over low heat with the sugar. Stir
until the sugar dissolves. Whisk in the cornstarch mixture, salt and sprigs of mint. Bring to a low
simmer and stir.
Remove from heat after 5 minutes or so. Cover the pan and let it steep for 30 minutes. Then,
place in the refrigerator until chilled, another 30 minutes or so.
Strain out the mint and follow directions according to your ice cream maker.
For the chocolate sauce- simmer water in a small saucepan, then place a glass bowl on top to
create a double boiler. Add the chocolate, coconut oil and agave to the bowl. Using a rubber
spatula, stir until fully melted. Remove from heat and set aside until ready to use.
To serve, place several scoops in a halved coconut, top with chocolate sauce and a sprig of