Peppermint-Chunk Ice Cream

5.0 (1 reviews)

For the Vanilla Base:
2 boxes silken tofu
4 cups soy milk
1/2 cup coconut milk
1 Tbsp. vanilla
1 cup agave nectar
1/4 cup canola oil
1/2 tsp. salt

For the Ice Cream:
6 cups water
1 Tbsp. plus pinch of salt
1 bunch peppermint leaves
1 1/2 cups vanilla base
3/4 cup coconut milk
1 tsp. peppermint extract, to taste
1/2 cup vegan chocolate chips

For the Vanilla Base:
• In a blender, combine all the ingredients for at least 1 minute, or until smooth.

For the Ice Cream:
• Bring the water to a boil and add 1 Tbsp. of the salt. Submerge the peppermint leaves for 30 seconds, then submerge in ice water to stop the cooking process and to brighten the color.
• In a blender or a food processor, blend the peppermint leaves and the vanilla base. Strain through a cheesecloth.
• Blend with the remaining ingredients and freeze according to the ice-cream machine instructions.
• While still soft, fold in the chocolate chips.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind