Vegan Mojito Ice Cream

with Kitchenaid ice cream attachment

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 37 days ago

Homemade Kitchenaid ice cream with no eggs. Learn how to make an easy, eggless, coconut based ice cream with your Kitchenaid mixer and only 5 ingredients.

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What you will need

1-2 limes

8-12 medium mint leaves

30g honey

1 can full fat coconut milk

a pinch of sea salt

How to cook

1

Pick mint

Clean your mint and remove from stem. It's tough to say exactly how much mint to use in this recipe because mint can vary in flavor. I used 5 whole leaves and 3 chopped leaves, but give it a taste and add more if needed.

2

Warm the coconut milk

Pour the coconut milk into a saucepot and warm over medium-low heat.

3

Juice of 1 lime

Add some lime juice. Similar to the mint, the lime can vary in intensity, as well as the amount of juice you will get from 1 piece of fruit. You might need to adjust to your tastes a little.

4

2 oz. Rum

Whisk in a large shot of rum.

5

5 mint leaves

Add the mint leaves. I like to crush them up a little to get them to release some flavor.

6

30g honey

Add the honey and stir to dissolve. Let this mixture steep for 5-10 minutes.

7

Chop 3-4 mint leaves

Chop up a few mint leaves and add to the base. Mostly for looks. The chopped mint looks cool when dispersed in the finished ice cream. Add them to the ice cream base. Remove from heat.

8

A pinch of sea salt

Stir in a pinch of sea salt. Now is a good time to give it a taste and decide if it will need any adjustments.

9

Transfer and chill

Pour the coconut milk into a container so that you can move it to the refrigerator to chill before churning.

10

Fit kitchenaid ice cream attachment

Fit the spring-loaded retainer on the mixer spindle. Then, slide the ice cream blade into the ice cream bowl. Your ice cream mixer bowl should be stored in the freezer for at least 2 hours before each use.

11

Lower mixer head

Lower the head until the spindle attachment meets the blade and the spring compresses. The spring is designed to power the blade without breaking if it is frozen stiff.

12

Start the mixer

Start the mixer on low. Be sure to start the mixer before adding your ice cream base. I once made the mistake of adding the base first and having to scrape the sides of the bowl frantically with a wooden spoon for 15 minutes to save my base.

13

Add your ice cream base

With the blade moving, pour your ice cream base into the bowl.

14

Churn until thickened

Run the mixer on it's lowest setting for about 12-15 minutes, or until the base is the consistency of soft serve ice cream.

15

Transfer to a container to freeze

Move the frozen base into a container that can be sealed and stored in the freezer. It should be set up and ready to eat within an hour.

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La merveilleuse cuisine de Laetitia avatar
This recipe amazed me!
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