Mint Chip Sundae with Toasted Coconut
Our family’s homemade ice cream has reached an entirely new and fantastic level with the addition of guar gum to our ice cream recipes. Homemade ice cream can be made without guar or xanthan gum to thicken it, but it will be a lot more like soft serve and will begin to melt almost as soon as you get it into a dish or cone.
Mint chocolate chip was the perfect way to try out this new recipe that includes guar gum. That’s because it is by far my favorite flavor of ice cream. My husband? Not much of a fan. He says mint and chocolate don’t go together… that it tastes like chocolate-covered toothpaste. Ridiculous, right? ; ) But even HE enjoyed this delicious vegan sundae. The ice cream recipe comes to us via Chef Chloe.
For the ice cream:
- a 14-oz can of coconut milk, full-fat
- 1-1/2 cups almond milk
- 3/4 cup agave
- 3 tbsp canola oil
- 1 tsp pure peppermint extract
- 1/8 tsp salt
- 3/4 tsp guar or xanthan gum
- 1 cup of chopped vegan dark chocolate
For the hot fudge:
- 1 cup vegan chocolate chips
- 1 /2 cup non-dairy milk
- 1/2 tsp vanilla
First make the ice cream base. Combine the coconut milk, almond milk, agave, oil, peppermint, salt and guar gum in a blender or food processor. Chill in the refrigerator for 2-3 hours.
In the meantime, make the chocolate chips to be mixed into the ice cream. Take a vegan chocolate bar and with a sharp kitchen knife, cut it into coarse chips/shavings until you have one cup’s worth.
Once the ice cream base is chilled, prepare it in an ice cream maker, per the machine’s instructions. Fold the chocolate chips into it and continue mixing. When the ice cream is finished, cover it and store it in the freezer. I wrap plastic wrap over the bowl and then place the bowl’s lid over that for an additional seal.
For the hot fudge, heat the milk over medium-high heat until just boiling. Stir in the chocolate chips and whisk constantly until the mixture achieves a consistent, dark, creamy color. Remove from heat and whisk in the vanilla.
Assemble your sundaes using any topping(s) you’d like. I used toasted coconut and a mint leaf but lots of things will work! To toast coconut, place a cup of shredded coconut on a pan over dry, low heat until toasted. Keep turning it to avoid burning. Remove from heat and allow to cool.