Coconut Telegraph Mint Chocolate Chip Ice Cream
Makes 4 servings
2 cans full-fat coconut milk, refrigerated
1 teaspoon peppermint extract
1 teaspoon vodka (or other clear alcohol) optional
1 cup (or more!) your choice of chocolate pieces: cacao nibs, shavings, chocolate-covered crispearls (optional)
Place the mixing bowl and storage bowl/ramekins in the refrigerator or freezer 15 minutes or overnight, before mixing. This helps to mimic an ice cream maker by slightly freezing the cream as it’s being churned.
Store the coconut milk in the refrigerator for at least 2 hours before using, to encourage the separation of the cream from the water. The water settles at the bottom, so it’s easiest to gently flip the can and open from the bottom, to pour out just the water and scoop out the remaining cream.
In the cold bowl, whisk the cream until smooth and fluffy (an electric mixer or blender is great here). Add the MVL, peppermint, and vodka (if using) until incorporated. Fold in chocolate pieces, if using. Transfer to a cold bowl (or ramekins) and place in the freezer for 2 hours. Best served after about 2 hours of freezing, and/or in smaller containers. This ice cream will still freeze up pretty hard, so make it just a couple hours before serving, or allow to sit at room temperature for 15-20 minutes and give it a good stir before serving.
Traditional ice cream uses a lot of dairy fat and sometimes egg yolks (in a custard base) which keep it from forming ice crystals. That’s why it’s so tricky to get a creamy consistency in non-cow’s dairy ice cream. Using a tiny bit of alcohol, like vodka, can prohibit these ice crystals from forming, allowing for a creamier, not-so-icy consistency.