Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys fresh mint ice cream, gf df ef sf nf vegan. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook vickys fresh mint ice cream, gf df ef sf nf vegan using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan:

1. Prepare 45 g fresh mint leaves - that's 2.5 cups or as shown in my photo
2. Take 480 ml (2 cups) full fat coconut milk
3. Take 240 ml rice milk (1 cup)
4. Take 200 g (1 cup) granulated sugar
5. Get 3 tbsp cornflour / corn starch
6. Make ready 1/2 tsp xanthan gum
7. Take 1 tsp vanilla extract or the seeds from 1 pod
8. Prepare Vegan chocolate chips as required!

Instructions to make Vickys Fresh Mint Ice Cream, GF DF EF SF NF Vegan:

1. Wash and pat dry the mint leaves and add to a saucepan with all of the milk
2. Heat over a medium flame until bubbling around the edges, just about to boil - then stir, take off the heat, put a lid on the pan and let steep and infuse for 30 minutes
3. Strain the mixture into another pan, squeezing as much liquid out of the mint leaves as possible before discarding them
4. Mix together the sugar, cornflour and xanthan gum. (The cornflour helps thicken the plant milk and the xanthan gum is there to stop large ice crystals forming when the ice cream is in the freezer)
5. Put the pan back over a medium heat and whisk in the sugar mixture. Keep mixing until simmering and thickened - around 2 minutes. Don't let the mixture boil, keep it moving
6. Take off the heat and stir in the vanilla. Let cool to room temperature, whisking now and then to avoid a skin forming as this is essentially an eggless custard mixture
7. Once cooled add in the choc chips - I had a bag of vegan 'Smarties' to use which I broke up a bit with a ziploc bag and a rolling pin - then either churn in an ice cream maker for 20 minutes then put in the freezer overnight until set, or put in a metal container in the freezer and stir the mixture with a fork every 30 minutes for 2 hours, then let set overnight
8. The ice cream will naturally have a slight green tinge from the mint leaves but feel free to add a dash of food colouring when churning if you'd like a more commercial green colouring or you could use spiralina powder
9. Take the container out of the freezer 20 minutes prior to serving and use a warmed scoop!

So that’s going to wrap it up with this exceptional food vickys fresh mint ice cream, gf df ef sf nf vegan recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!