After my not-so-summery post yesterday, I decided to share a recipe for something a little more in season. So I began thinking about what I enjoy eating in the summer. Mint chocolate chip ice cream is one of the first things I thought of. Making something with mint sounded like a good idea since my mint plant is growing out of control, but I wanted to do something a little different. What else do I enjoy? Mojitios! Can we make mojitio ice cream? I didn't know, but there was only one way to find out. The answer, by the way, is yes, yes you can.
This vegan ice cream gets it's creaminess from coconut milk and it's refreshing flavors from fresh mint and lime. Add some rum to make it authentic, some agave for sweetness and you've got yourself a new favorite summer dessert. The best part? No ice cream maker needed.
Mojito Ice Cream
- 2 Cans of Full Fat Coconut Milk (I find Thai Kitchen works best)
- Zest and Juice of 1 Lime
- 1-2 Tablespoons of Rum (I used Captain Morgan)
- Heaping 1/4 Cup of Fresh Mint Leaves, Minced
- Agave to Taste (I used about 2 Tablespoons)
Makes 2-4 Servings.
Place cans of coconut milk in the refrigerator overnight to allow the cream to rise to the top. The next day, open the cans and scoop out the cream (be sure to not shake the cans or you'll lose all the cream again) and place it in a bowl. Add the rum, lime zest, juice, agave and minced mint leaves. Whisk all the ingredients together until fully incorporated. Pour the mixture into a bowl with a lid or storage container, place in the freezer. Stir it every 30-45 until fully frozen. When ready to eat it, allow it to sit out for a minute before scooping so it can regain it's creaminess. Eat and enjoy!
-You can mix all the ingredients in a food processor, just know the ice cream will take on a slight green color.
-You can leave out the rum if you so desire, but it does help keep the ice cream soft.
-Feel free to mix in raspberries or other favorite fruits that you enjoy with your mojito.
What's your favorite summer treat?