2 c. mint leaves and stems
3 cans coconut milk, preferably Thai Kitchen brand (I used 2 cans)
1 c. agave syrup (I used Honey)
1 avocado (adds color and fat–will not noticeably affect the flavor of the final product)
1/2 c. chocolate chips or cocoa nibs or other desired add-in (optional)
Wash 2 c. mint leaves and stems thoroughly.
Heat 3 cans of coconut milk and agave syrup on medium heat until the mixture gives off plenty of steam but before it reaches the boiling point.
Add the mint leaves/stems, cover, and turn heat to low.
After 10 minutes, turn off the heat, and allow the mint leaves to steep an additional 50 minutes, covered, at room temperature.
Strain out the mint leaves by pouring the mixture through a mesh strainer, pressing the leaves against the strainer to extract all of the mint flavor you can from the leaves. Discard the leaves and stems.
Refrigerate the mixture until it is very cold.
Once the mint mixture is ready to use, prepare the ice cream maker of your choice for use according to its directions.
Remove the mint mixture from the fridge and pour it into a food processor. (A blender might also work fine.)
Add the meat of one avocado, and blend until the avocado is completely obliterated into the mint mixture.
Pour the mixture into the ice cream maker, and make ice cream!
If desired, add 1/2 c. chocolate chunks or 1/2 c. cocoa nibs when the ice cream maker has a few minutes left.
Freeze according to your ice cream maker’s directions before consuming. (Or, you know, eat it straight out of the churn–whatever works for you!)
Thank you to Aprovechar.danandsally.com for the recipe!!
Notes: You can see my changes to the recipe above. This is delicious!! Kind of tastes like pistachio ice cream.
I also used all the mint off of my plant so I opened a peppermint tea bag and added that. It adds some specks to the ice cream.