If you’re struggling to make it to the end of Veganuary, try this delicious recipe by Gaz Oakley from his new book Vegan 100. It’s sure to get you right back on track!
Mint and choc chip has always been my favourite ice-cream flavour; I’ve included a little matcha in this recipe for the health benefits, vibrant colour and subtle taste it adds.
- 1 x 400-ml (14-oz) can coconut milk
- 1 vanilla pod
- handful of fresh mint leaves
- 140g (3/4 cup) caster (superfine) sugar
- 2 tsp matcha powder
- 1/2 tsp xanthan gum
- 300ml (11/2 cups) cashew milk (see page 12)
- 140g (5oz) vegan dark chocolate, cut into small chunks
- Heat the coconut milk in a saucepan.
- Split the vanilla pod down the middle and, using the back of a knife, scrape the seeds out of both sides. Add the seed and pod to the saucepan, followed by the mint leaves and sugar.
- Simmer the mixture for 15 minutes until the flavours have infused, then pour into a mixing bowl and leave to cool.
- Mix together the matcha, xanthan and cashew milk in a separate mixing bowl.
- Once the mint-coconut milk mixture is cool, whisk it into the matcha-cashew mixture.
- Cover with cling film (plastic wrap) and chill the mixture in the fridge to cool completely before pouring into an ice cream machine.
- Before it starts to set in the machine, scatter in the chocolate.
- Churn the mix in the ice cream machine (according to the machine’s instructions) until frozen, then transfer to a freezer-proof container and into the freezer.
- Alternatively, if you don’t have an ice cream machine, pour the mixture into a freezer-proof container and pop into the freezer. Mix it every hour with a spatula – do this around 5 times – adding the chocolate just before it sets.
- Serve in bowls or ice cream cones.
- Store in a freezer set at -18˚C (0˚F).
Vegan 100 by Gaz Oakley (Quadrille, £20) Food photography © Simon Smith