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I love your recipes and this looks amazing. Which canned coconut milk do you use and recommend? Thank you!
Hi Allyson, any decent full-fat coconut milk should work. Taste of Thai, Thai Kitchen, and Chaokoh are all good and easy to find. Hope that helps, and glad you like the site!
Just bought an ice cream maker and this was the first ice cream I made. I only had 1 can of coconut cream, so I halved the recipe. It turned out absolutely AMAZING. Thank you for sharing. The whole family loved it.
Awesome, keep on making ice cream!
This is seriously amazing. I’ve made it dozens of times and it’s on par with cream/custards I’ve made. I always leave out the mint and double the vanilla. The coconut is so creamy and delicious. The best was making this and mango sorbet and marbling them together. So so good!!!
I am excited to try this recipe. Have you tried to use fresh mint? If yes, would you steep the leaves in some of the coconut milk (not used for the cornstarch slurry)?
Hi, Erica! You know, I don’t particularly care for the flavor of fresh mint in ice cream (it always comes off as really, really earthy / overly minty / overpowering in my humble opinion). Total personal preference though! You absolutely can and you’re right that you’d want to steep the leaves in the milk to infuse the flavor there. Enjoy!
Thank you, Megan. I will follow your lead here. Looking forward to trying this recipe!
Excellent results–thank you! I usually add a ripe avocado or two to my coconut milk ice creams, and find that it makes them creamy and rich without adding any avocado flavor. I’m wondering how that might work with this recipe. It might also add a little green tinge, which for mint ice cream isn’t a bad thing.
Hi, Paul! Thanks for the comment. So cool – I’ve made a lot of vegan ice cream, but have never tried adding an avocado to the mix. I’ll definitely consider it next time – and you’re right, the mint chip flavor would certainly be a good occasion to try it given the color. Thanks so much for the comment; consider us intrigued!
I made this for a dinner over this last weekend because I had a vegan guest. I did modify the recipe a bit by using two cans of coconut milk and one can of coconut cream and a bit more sugar. The results were great even the non-vegans were saying that they would eat this any time. I’m sure I’ll be making more in the near future.
This tastes better than the peppermint patty candies my parents used to pawn off on me. This is better because I actually ENJOYED this, and that’s saying a lot because I’m not a fan of mint chocolate chip anything. This is a definite repeat recipe!
Hello Megan, what a wonderful recipe! Will definitely give it a try :)
I don’t have an ice cream machine though, is it possible to make this recipe without it?..
Thank you and greetings from Berlin, Germany!
Hi, Kathleen! Emma here, managing editor. Sure, you can make this without an ice cream maker! Pour the ice cream into a shallow container (like a 9×13 baking dish) and put it in the freezer. Every 15 to 20 minutes, whisk it vigorously with a whisk or with a handheld mixer to break up the ice crystals until it’s the consistency of soft serve ice cream. At that point, you can transfer it to a smaller container for freezing and longer-term storage. This won’t be quite as perfectly creamy as if you used an ice cream machine, but still very very good!
Such nice and easy recipe.I am going to definitely give it a try :)