Desserts
Dairy-free Mint Chip Ice Cream
Recipe by Ninja Kitchen
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- 1 can (400g) full-fat unsweetened coconut milk
- 95g caster sugar
- 1/2 tsp peppermint extract
- 45g vegan mini chocolate chips, for mix-in
Utensils
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Step 1
Shake or stir the can of coconut milk. Then, in a medium bowl, whisk together the coconut milk, sugar and peppermint extract until well combined and sugar is dissolved.
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Step 2
Pour base into an empty tub. Place lid on tub and freeze for 24 hours.
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Step 3
Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
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Step 4
Select ICE CREAM.
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Step 5
With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add 45g vegan mini chocolate chips to the hole* and process again using the MIXIN program.
*It’s fine if level is above MAX FILL line.
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Step 6
Once processing is complete, remove ice cream from tub and serve immediately.
