Endless Summer

The hot weather is still lingering here in the city and I’m hanging on to a few things that remind me of summer even if it’s gone…

Keeping the feeling of the beach with super early morning visits to Rockaway on Andrew’s days off so he can surf, Sachajuan’s Ocean Mist Texturizing Spray (the best product for waves, following these steps via Le Fashion). Eating a little bit of ice cream out on the balcony, this mint chip flavor is my favorite to make.

Dairy-free (vegan) natural mint chip ice cream

13.5-ounce can (about 1 3/4 cup) coconut milk

1 14-ounce can (about 1 3/4 cup) coconut cream

1/2 cup agave

1/2 cup raw turbinado or coconut sugar

2 cups of fresh mint leaves

handful of spinach leaves (optional)

3/4 teaspoon sea salt

raw or regular dark chocolate bar chopped up or small carob chips

In a medium saucepan combine coconut milk, coconut cream, agave, sugar and mint leaves. Cook over medium heat, stirring frequently, until mixture comes to a simmer. Turn off heat and let the mint leaves steep for 20-30 minutes. Remove and strain mint leaves. Add spinach leaves if you want a green color to the ice cream. Using immersion blender, blend into a well combined mixture. Pour into an airtight container, stir in salt to taste.

Cover mixture and chill in refrigerator until it is very cold, then churn in ice cream maker, adding chopped dark chocolate right before mixing is complete. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop.

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