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Peppermint-Chunk Ice Cream

by Anne Baptiste

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