Vegan Freckled Mint Chocolate Chip Ice Cream

Made by Tyler Malek, Salt & Straw

Tools

  • Small Bowl
  • Sheet Pan
  • Parchment Paper 
  • Saucepan 
  • Airtight Container
  • Ice Cream Maker 
  • Heatproof Bowl, For Double Boiler
  • Spatula

Cooking Time

3 Hours
Makes 20 Servings

Ingredients

Directions

Coconut Ice Cream


  1. Preheat the oven to 330˚F (165˚C).
  2. Sprinkle the shredded coconut in an even layer on a sheet pan and bake, shaking the pan occasionally, until the coconut is an even dark amber color, about 5 minutes.
  3. Meanwhile, in a small bowl, stir together the brown sugar, granulated sugar and xanthan gum.
  4. Combine the toasted coconut, corn syrup, and 232 g water in a small saucepan. Add the sugar mixture and whisk vigorously until smooth. Set the pan over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pan from the heat and stir in the coconut cream. Let the base cool.
  5. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. The base can be further stored in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.) Strain it before using.



Freckled Mint Chip Ice Cream


  1. Combine ice cream base, vanilla extract, kosher salt, food coloring (ice cream should be a very pale mint green), and peppermint oil (may need to adjust the amount of peppermint depending on oil or extract used). Pour mixture into an ice cream maker and churn just until it has the texture of soft-serve.
  2. While the ice cream is churning, very gently and slowly melt the Liquid Chip without it getting hot (best if used around 80-90*F). Set aside, Liquid Chip will stay melted for a while without hardening. 
  3. Once the ice cream is churned to about soft-serve texture, with the machine still running, pour the melted chocolate through the chute in a very thin, steady stream. The Liquid Chip chocolate will scatter and harden into freckles when it hits the cold ice cream. 
  4. Quickly transfer ice cream into a freezer-friendly container. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.