As you might expect from the name, this frozen dessert has a fresh, minty coconut base with a nice amount of chocolate chips dispersed throughout. The mint overpowers the subtle coconut flavor, probably because there is no whole coconut used, only coconut oil and cream. For those not accustomed to coconut-based frozen desserts, it tastes sort of like a dulled down, diet version of a normal milk-based desert. In some sense it is, because of the lower calorie and sodium content.
I noted the texture carefully both in the solid parts and as it melted around the edges. It melted at about the pace one might expect (actually I think it held up better than traditional ice cream would have probably after being in the trunk of the hot car). The melted parts did have small bubbles in them, but the texture was about as one might expect and not any frothier than cream-based ice cream. The texture overall was very smooth and creamy. I will note there was a *slight* gooeyness which was different from standard ice-cream, it was not to the point of okra-slime like the other one, but I looked for it and there was a hint of it, a certain stickiness if you will that does not normally exist. However, it was not unpleasant at the amount it occurred, very understated. The overall mouthfeel was very good, and unlike say, the coconut milk latte, it actually had a very good satisfaction level as if it contained fat of some kind (well, it does, but I guess it did contain enough to correct that problem I had noticed before with defatting things too much). It had a satisfying taste and aftertaste and fullness to it.
These non-dairy ice creams are rich and creamy due to the higher fat content of coconuts. Though coconut ice cream has not been tested by Monash, the main ingredient, coconutmilk, is low FODMAP. This said, I recommend trying these varieties out at 1/2 cup.
This coconut milk ice cream has such a bold coffee flavor that I wondered if we would get caffeine jitters. The texture was smooth and rich with generous chunks of nuts throughout and a subtle fudgy swirl that added a sweet, yet intense, chocolate syrup vibe. Coffee and mocha lovers shall rejoice.
I was so skeptical because I am such a fan of real ice cream. I bought the mint chocolate chip and it was amazing. Not at all what I was expecting and I will continue to buy my new treat, So Delicious!
I was given the dreaded diagnosis of severe allergies to milk, wheat and yeast in August of 2017 and I have always loved ice cream but when I ate it I was feeling like I was getting a bad cold so I was sure I would never be able to eat ice cream again and then one day while the rest of my family was getting their ice cream I looked down the aisle and found SO Delicious and read the ingredients and was so happy to find that it was made with coconut milk so I tried it the cookie dough flavor was great then the next time I tried the Cherry Amaretto and the Salted Caramel Cluster made with Cashew milk. I am absolutely in love with this brand of dairy free ice cream!!!! I am able to eat this and have had no adverse affects! It is my treat every week and I am so happy a company understood that some people cannot have regular dairy products and made something that is really So Delicious!!!!!!!!
Looking for a delicious and refreshing mint chocolate coconut milk? Look no further than your local grocery store or online retailer. So delicious mint chocolate coconut milk is the perfect drink for those hot summer days or chilly winter nights. This milk is also a great addition to your morning coffee or tea.
This beverage includes one cup of delicious coconut milk beverage and one cup of delicious mint chocolate. The wait for a seat in the waiting area is as short as an hour. All you have to do is answer a single question in our local Direct chat. We guarantee 100% customer satisfaction. The ingredients in this product have been verified as non-GMO. Coconut cream made in the United States is available in Thailand, Sri Lanka, and/or the Philippines. After opening, the Delicious Coconut Milk Beverage will remain fresh in the refrigerator for seven to ten days.
Non-dairy ice cream has grown in popularity in the frozen dessert category in recent years. Demand is driving the rise of dairy-free frozen desserts. Dairyless frozen desserts, such as those made with coconut, soy, cashew, and almond milk, are dairy-free and make use of alternative ingredients. Ice cream containing these ingredients may even be harmful for your health. Coconut milk is popular due to its saturated fat, which makes it a rich and creamy vegan dessert. Coconut-based products can contain up to 250 calories, 15 grams of saturated fat, and 20 grams of sugar. Nut milk containing almonds, soy, cashews, or other nuts has fewer saturated fat and calories than milk with regular nuts.
For those who enjoy dairy-free chocolate, we have added delicious, dairy-free chocolate coconut milk. Because it is made with organic coconuts, it is a healthier alternative to dairy products in that it provides a creamy, chocolaty flavor without the dairy. This chocolate milk contains 60% less sugar than other brands, is portable, and is ideal for drinking on the go. The Creative Kitchen, LLC, teaches children how to cook and serve food in a fun, safe, and educational manner. Furthermore, they sell almond and cashew milk beverages, dairy-free frozen desserts, flavorings, and culinary coconut milks. Cricket Azima, the owner of Cricket Azima, has been teaching children about food for over 15 years.
I usually use coconut milk from the carton when I make my chia seed pudding but since I had some leftover canned stuff in the refrigerator, I decided to use that instead. You guys. Best decision ever. EVER.
Really delicious! I agree with the above commenter - tastes just like mint aero. I had to add one more tablespoon of chia seeds to get it to my consistency liking. Also very rich so could easily split this into 3,4 serves! Thanks for the recipe :)
Chocolate: Follow the recipe for vanilla almond milk ice cream below, and add 1/4 cup cocoa or cacao powder. Feel free to throw in some chocolate chips or pieces of Vegan Brownies after churning!
Mint Chocolate Chip: Use a neutral nut butter such as raw cashew or coconut butter in the base recipe below, and add 1/8 tsp pure peppermint extract, or more for a stronger mint flavor. Be sure your extract says pure and peppermint on the label.
Strawberry: Use only 1 1/2 cups almond milk in the recipe below. Add 1/2 cup mashed strawberries, and use a neutral nut butter such as raw cashew or coconut butter. Stir in 1/2 cup diced strawberries if desired just before serving.
Huge thanks to Almond Breeze for sponsoring this post. Their cashew and almond milks have been my go-to nondairy milks for more than a decade, so I was really excited for the chance to work with them. The recipe and opinions in the post are my own.
We made mint ice cream the other day and loved it so much we made maple nut today by using 1/2 tsp (or more to taste) maple extract and adding in 1/3 cup raw roughly choppped cashews. Both turned out great! So appreciate the simpllicity and great flavor we got using Silk Cashew milk and home made cashew butter. 2b1af7f3a8