A dairy-free version of the classic mint chocolate chip ice cream. Made with a blend of soy and coconut fats.
In a large bowl, add the whole can of coconut milk. Whisk it using an electric whisk until it becomes frothy and bubbly on top (around two minutes).
Add the sugar and the soy cream and whisk for another two minutes. Make sure the sugar is dissolved properly and that there is no residue left at the bottom of the bowl.
Add in the peppermint extract and the green food colouring (if you're using it). Whisk for a final two minutes until everything is well incorporated. You may also wish to taste the mixture at this point and add another ½ teaspoon of peppermint extract if desired.
Transfer the mixture to a freezer safe dish with a lid and freeze for two hours.
Remove the mixture from the freezer, add your chocolate chips and stir them in gently.
Return to the freezer for 12 hours, making sure to stir it thoroughly every few hours to prevent ice crystals from forming. I like to stir it every 2 hours which gives a lovely creamy end result.
When you're ready to eat the ice cream, use a warm ice cream scoop to soften it up or let it stand at room temperature for 5 minutes. Serve with vegan chocolate sauce in a dish or vegan-friendly wafer cone.
*Can be stored in an airtight, freezer-proof dish for up to 3 months in the freezer.