From Mint Chocolate Silk to Mint Chocolate Ice Cream: A Trio of Timely Recipes!

December 31st, 2010 7:03 pm by Kelly Garbato

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Left under the tree for Santa: one quart of each of Silk’s seasonal flavors. Left to right, there’s: Soy Nog, Mint Chocolate and (my personal favorite!) Pumpkin Spice.
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If you’re anything like me, the thought of Silk’s seasonal soy milk flavors send you into such a frenzy that you manage to overbuy at least one flavor (more likely, two or three). Every. Stinking. Year. Luckily, you can extend the shelf life of all that liquid nom by transforming it into an equally nomy frozen dessert.

Last year, I shared recipes for my very own Vegan Pumpkin Spice Ice Cream and Vegan Soy Nog Ice Cream. This year, there’s a new flavor in town: Mint Chocolate Silk. And it’s set to expire…yesterday! Eek! What are we waiting for? Let’s get to it!

Below the jump you’ll find not one, not two, but three (three!) recipes for making ice cream with that extra Mint Chocolate Silk. Recipe #1 I tried yesterday and, while I followed much the same process as in the Pumpkin Spice and Soy Nog recipes, the texture came out more like sorbet than ice cream. (I’ve really no idea why. High water content in the Mint Chocolate Silk? A minor but crucial flub-up on my part? Who knows.) Which is all fine and good – who doesn’t like sorbet, right? – just be prepared to defrost the leftovers in the microwave before doling them out. The “sorbet” gets as hard as a rock once fully frozen!

Recipes 2 and 3 are variations on #1 that should result in a frozen dessert more akin to ice cream. I say “should” because I haven’t yet gotten a chance to try them out. #2 is very similar to the recipes found in The Vegan Scoop, while #3 was inspired by this recipe for strawberry chocolate ice cream, which I made and loved.

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Mint Chocolate Silk Sorbet with chocolate bark and garnished with a strand of ribbon candy.
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Recipe #1: Mint Chocolate Silk Sorbet

Ingredients

3 cups Mint Chocolate Silk Soy Milk
1/4 cup cocoa powder

1/4 cup soy milk
2 tablespoons arrowroot powder

chocolate bark (see below) AND/OR pulverized peppermint candy canes (optional)

Directions

1. In a small cup, combine the plain soy milk with the arrowroot powder; whisk until blended, and then set aside.

2. In a medium-sized saucepan, combine the Mint Chocolate Silk Soy Milk with the cocoa powder. On medium heat, whisk until fully blended. Gradually increase the heat to high, bringing the mixture to a slow boil. Make liberal use of your whisk, as the chocolate and sugar is apt to stick to the bottom of the pan and burn!

3. Once the Mint Chocolate Silk Soy Milk starts to boil, remove from heat and add the arrowroot “slurry” immediately, whisking until fully blended. This will cause the batter to thicken considerably.

4. Refrigerate the batter for several hours, until cold. Freeze according to your ice cream maker’s instructions.

5. Add the chocolate and/or crushed candy canes during the last five minutes of your ice cream maker’s cycle (or use as garnish).

6. Nom nom nom.

 
Recipe #2: Mint Chocolate Silk Ice Cream

Ingredients

1 cup Mint Chocolate Silk Soy Milk
2 cups Soy Creamer
1 cup chocolate chips
1 teaspoon peppermint extract (optional)

1/4 cup Mint Chocolate Silk Soy Milk
2 tablespoons arrowroot powder

chocolate bark (see below) AND/OR pulverized peppermint candy canes (optional)

Directions

1. In a small cup, combine the 1/4 Mint Chocolate Soy Milk with the arrowroot powder; whisk until blended, and then set aside.

2. In a medium-sized saucepan, combine the Mint Chocolate Silk Soy Milk, soy creamer and chocolate chips. On medium heat, stir constantly until the chocolate chips are melted. Swap your spoon for a whisk and beat until fully blended. Gradually increase the heat to high, bringing the mixture to a slow boil. Make liberal use of your whisk, as the chocolate and sugar is apt to stick to the bottom of the pan and burn!

3. Once the Mint Chocolate Silk Soy Milk starts to boil, remove from heat and add the arrowroot “slurry” immediately, whisking until fully blended. This will cause the batter to thicken considerably. Mix in the peppermint extract to taste.

4. Refrigerate the batter for several hours, until cold. Freeze according to your ice cream maker’s instructions.

5. Add the chocolate and/or crushed candy canes during the last five minutes of your ice cream maker’s cycle (or use as garnish).

6. Nom nom nom.

 
Recipe #3: Mint Chocolate Silk(en Tofu) Ice Cream

Ingredients

2 cups Mint Chocolate Silk
1 Mori-Nu Silken Tofu
1/2 cup chocolate chips
1 tablespoon cocoa powder

chocolate bark (see below) AND/OR pulverized peppermint candy canes (optional)

Directions

1. Place the tofu in a blender and puree until smooth and creamy. Add the Mint Chocolate Silk, chocolate chips and cocoa powder and process until the batter is blended well and the chips are mostly broken up.

2. Refrigerate the batter for several hours, until cold. Freeze according to your ice cream maker’s instructions.

3. Add the chocolate and/or crushed candy canes during the last five minutes of your ice cream maker’s cycle (or use as garnish).

4. Nom nom nom.

 
Chocolate Bark!

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Wafer-thin chocolate bark, perfect for adding to homemade vegan ice cream!
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After nearly breaking a tooth on regular-sized chocolate chips, frozen into a diamond-like hardness in a homemade ice cream recipe, I resolved to replace them with mini chips. Alas, I spent many, many months hunting around for vegan mini-chocolate chips, to no avail. Pulverizing regular chips with a hammer, roller and blender (not at the same time, silly!) worked okay, but proved very messy. And then it hit me: chocolate bark! Thinner and more brittle than squat little chips, sheets of melted and refrozen chocolate are the perfect addition to frozen desserts.

Here’s how you do it:

Toss a bag of chocolate chips into a microwave-safe bowl. Microwave on high, removing every minute to stir, until fully melted and smoothly blended. (2 minutes and 30 seconds is my average cook time.)

OR, melt a bag of chocolate chips or a bar of semisweet chocolate (chopped into smaller pieces, of course) in a double broiler, stirring constantly until fully melted and smoothly blended.

(Optional: add in a little shortening for a smoother finished product.)

Cover a medium- or large-sized cookie sheet with parchment paper. Pour the chocolate onto the paper, spreading evenly and in as thin a layer as possible.

Freeze until hardened – about 15 minutes or so – and then break the bark into smaller pieces. Store in an airtight container (preferably in the fridge) and use as an ice cream additive or topping.

You can also mix some nuts and/or vegan marshmallows in with the chocolate prior to spreading it on the cookie sheets, thus making rocky road bark. (If this is intended for use in an ice cream machine, make sure you keep it as thin as possible.)

Plain or nutty, it’s also great for snacking!

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A 9″x9″ sheet of chocolate rocky road bark that I made for my sister. This is waaaay to thick to use in an ice cream machine – yours should be no more than a quarter of the thickness of this bad girl.
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10 Responses to “From Mint Chocolate Silk to Mint Chocolate Ice Cream: A Trio of Timely Recipes!”

  1. Molly Says:

    Yum! I overdid it on my purchases of Westsoy Peppermint Stick soymilk, so I might just be giving some of these recipes a try. Although, I was able to bring an omni over to the dark side by getting her addicted to it. mua haha! She’s now done with cow’s milk and is no longer afraid of soy milk. :)

  2. Vegan Vanilla Buttercream Ice Cream » V for Vegan: easyVegan.info Says:

    […] as it can be, that shit is ADDICTIVE. (Even more so when you’re scooping it up with bits of chocolate bark, all tortilla chips -n- salsa styley! I know sick right!) And yet I don’t think I’ve […]

  3. “Playing the Serpent” Marzipan Ice Cream » V for Vegan: easyVegan.info Says:

    […] optional: Mix in a quarter cup or so of chocolate chips or chocolate bark after the ice cream’s processed for an extra flavor kick! (Ritter Sport Marzipan, holla!) […]

  4. Iron Chef #2: Chocolate Chip Banana Ice Cream, with a Caffeinated Coffee Kick! » V for Vegan: easyVegan.info Says:

    […] 4 or 5 over-ripe bananas, peeled, sliced and frozen 1 teaspoon vanilla extract 1/4 cup soy milk or – better yet – soy creamer 2 to 4 teaspoons instant coffee, depending on how strong you like your ice cream! (I used three.) 1 to 2 tablespoons sugar (to taste) 1/2 cup chocolate chips or chocolate bark […]

  5. Frozen Chocolatl (with variations for S’mores Ice Cream & S’mores Ice Cream Sammies!) » V for Vegan: easyVegan.info Says:

    […] vegan chocolate chips 30 Dandies marshmallows, divided 1 tablespoon vanilla extract 1/4 cup vegan chocolate bark or chocolate chips (optional) Chocolate sprinkles, chocolate chips, Dandies and/or crumbled graham […]

  6. The Great CriFSMas Food Roundup! » V for Vegan: easyVegan.info Says:

    […] This is also a nice way to use up soon-to-expire coconut milk nog. (Ditto: Silk Pumpkin Spice, Nog, and Chocolate Mint.) […]

  7. Chocolate Chocolate Chip Banana Ice Cream » V for Vegan: easyVegan.info Says:

    […] 4 or 5 over-ripe bananas, peeled, sliced and frozen 1 teaspoon vanilla extract 1 teaspoon cinnamon (optional) 5 tablespoons cocoa powder 1 to 2 tablespoons sugar (to taste) 1/2 cup chocolate chips or chocolate bark […]

  8. Vegan Peanut Butter Cup Ice Cream » V for Vegan: easyVegan.info Says:

    […] +/- 1/4 cup chocolate chips or chocolate bark […]

  9. Mint Chocolate Chip Banana Ice Cream (with Spinach!) » V for Vegan: easyVegan.info Says:

    […] sliced and frozen 4 cups fresh baby spinach* 1 teaspoon mint extract 1/2 cup chocolate chips or chocolate bark powdered sugar or another vegan sweetener, if needed a splash of non-dairy milk or creamer, if […]

  10. KIND nuts & spices bar superfood Says:

    Holy crap, thanks so much for posting this! It is going to help when I get nuts & spices bar at the store! So Awesome!

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