Mint Chocolate Chip Nice Cream Recipe By Tasty Food

CHICKPEA MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Place the chickpeas on a clean dish towel or a couple paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins start to fall off. Use your fingers to peel off any remaining skins (the chickpeas should easily pop out).
• Place the skinned chickpeas, coconut cream, dates and mint extract in a blender. Blend, stopping and scraping down the sides of the container with a rubber spatula as needed, until very smooth, about 1 minute. It's okay if there are some specks from the dates, but the mixture should be smooth and similar in texture to a thick milkshake. Add the food coloring and blend until combined (the color should resemble the inside of a ripe avocado).
• Pour one-third of the chickpea mixture into a 9-by-5-inch loaf pan, then top with one-third of the baking chips, making sure to go all the way to the edges of the pan. Pour half of the remaining chickpea mixture into the pan, then top with half of the remaining baking chips. Add the remaining chickpea mixture, then top with the remaining baking chips. Cover the loaf pan with plastic wrap and freeze until completely firm, at least 8 hours and up to overnight.
• Let the ice cream sit at room temperature to soften before scooping, 10 to 15 minutes. Scoop into bowls or vegan ice cream cones and serve.

MINT CHOCOLATE CHIP NICE CREAM RECIPE BY TASTY

Steps:

• Peel and slice the bananas, then freeze overnight.
• Add frozen bananas, fresh mint, cacao nibs, almond milk, and agave to a food processor or blender. Blend until smooth and stick.
• Transfer to a loaf pan and freeze for at least 2 hours.
• Serve with your favorite toppings.
• Enjoy!

MINT CHIP AVOCADO ICE CREAM RECIPE BY TASTY

Steps:

• Add the avocados to a blender or food processor, along with honey, coconut milk, peppermint extract and salt.
• Blend until smooth, scraping down sides as necessary.
• Pour mixture into a freezer-safe dish and fold in the chocolate chunks.
• Freeze for at least 2-3 hours. If freezing overnight, allow to defrost for 10-15 minutes for easier scooping.
• Enjoy!

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
• Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
• About 10 minutes into the freezing, add the chocolate chips.
• About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.