1/2 C nectar
1 C hemp milk
1 C Coconut milk, chilled
1/3-1/2 C vegan chocolate chips or shaved/chopped chocolate bar
Directions:
1. In a small saucepan, on low heat, warm the hemp milk, peppermint leaves, and nectar just until steaming (but not boiling), for about 10 minutes. Remove from heat, cover, and let steep approx. 20 minutes to 1 hour. Chill the covered mixture about 1 hour (or overnight).2. Strain mixture; discard solids. Stir in chilled coconut milk
3. Freeze in an ice cream makes according to manufacturer’s instructions. Just before the ice cream is done freezing, add chocolate chips/shavings until blended. How much you add is totally up to you – I added about 1/3 C for mine, but I also topped my serving with more shavings.
4. Transfer to an airtight container, and freeze about 30 minutes. Ice cream can be stored in an airtight container in the freezer up to 1 week.
I substituted soy milk for hemp, and I use chopped Andes mints instead of vegan chocolates. Texture was great and the mint flavor was perfect, but you could really taste the coconut milk which really detracted from the over all flavor. I am going to use soy creamer next time.
