Thanks to PUR Gum, I recreated a childhood ice cream favorite and you won’t believe this Chocolate Mint BubbleGum Ice Cream is actually healthy!
Disclosure: I received product to create this recipe. Although this post is sponsored, all opinions are my own.
What was your favorite ice cream flavor as a child? Can you remember going into the ice cream shop, pressing your nose against the glass and looking at all the flavors trying to decide on the perfect selection? For me, it was usually a toss-up between 2 flavors: the playful- BubbleGum or the sophisticated- Mint Chocolate Chip. But today, playful meets sophisticated with my Pur Chocolate Mint BubbleGum Ice Cream. (Keep reading for your special $10 off code)
Have you heard of The Pur Company yet? My kids love chewing gum, and eating mints which shouldn’t be a big deal, except they go through it like crazy and I just can’t handle all the weird ingredients in 1 tiny little square or strip. That’s where Pur comes in! Pur Gum & Mints are sweetened with Xylitol, free from Aspartame, non-GMO, Peanut & Nut-free, Gluten-free, Soy-free & Vegan! Try to say that in one breath :). Can you see why I love it and why you should try it?! As a special treat, PUR has teamed up with me to provide all you awesome readers with a $10 off code so you can get all the gum or mints you’d like. Click here and use code: ALLERGYLICIOUS10.
Pur recently came out with 2 new bubblegum flavors, including Chocolate Mint which is what started the ball rolling for this recipe. If I could combine chocolate, mint & gum, then I would be Queen for a Day (even if it’s in my own little world). The problem though when making vegan ice cream is making one that doesn’t totally suck. If done wrong, they can be grainy, watery, or even gummy if you add thickeners or starches. None of those I wanted, AND I didn’t want an ice cream base using nuts, bananas or avocados. For the sake of transparency, the first batch I made had awesome flavor, but it didn’t set up well, took forever to soften enough for me to scoop and once I was at that stage, it melted way too fast. I could have just had a smoothie with some gum thrown in at that point. It was still pretty though, but if you look closely at the below image, you can see that this Chocolate Mint Bubble Gum Ice Cream is a little icy, not smooth and creamy.
So, on to batch #2. This time I learned from my mistakes and made a few changes. First off, I added Coconut Cream to my Coconut Milk because I wanted a creamier base since coconut milk on its own just isn’t creamy enough. To cut out the “grainy” consistency, I learned from Serious Eats that I needed to heat up the base to a simmer then blend it. This melts away the fat particles so they can’t form together in the ice cream maker. I also changed up my sweetener from a granulated Cane Sugar to a liquid Brown Rice Syrup and let that simmer with the coconut blend. If you can do dairy, another option could be this Sugar-free Low Carb Ice Cream from the Wholesome Yum.
Real color & flavor
Once the simmer was complete, it was time to add flavoring and color. So into the blender the warm mix goes with a few drops of pure vanilla extract, pure mint extract and baby spinach. Yep, spinach is where all that lovely green color comes from! No fake color here! Depending on how bold of a flavor you want, will determine how many drops of mint you use. With Batch 1, I used Peppermint Essential Oils and it was like biting into a York Peppermint Patty. With this second Batch, I opted for a Sweet Mint extract. Either would work with the bubblegum, so just go with your preference.
Rich & Creamy
Now, you’ll have to let the blended cream cool down before adding to your ice cream maker, so just put the blender jar in the fridge and go do an errand or two. Once its cooled off, pour it all into your ice cream maker and watch the magic start to happen! Within 30-40 minutes (depending on your maker) you’ll have a rich & creamy, ice cream. And don’t forget, the bubblegum! NOW, you can stir in or sprinkle the gum bits in as you transfer the Chocolate Mint Bubblegum Ice Cream into its freezable container.
[bctt tweet=””Smooth, scoopable & refreshing, dairy-free ice cream with bits of @ThePurCompany chocolate mint bubblegum! ” ” username=”nicoledawson1″]
- 1 13.5-ounce can coconut milk
- 1 14-ounce can coconut cream
- 1/4 cup brown rice syrup
- 3/4 cup organic cane sugar , vegan
- 1 cup spinach leaves
- 2 teaspoons pure vanilla extract
- 1-2 tablespoon pure mint extract OR 4 drops Peppermint Essential Oils
- In a medium saucepan combine coconut milk, coconut cream, brown rice syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender. Add spinach and extracts/oils then cover tightly, and blend until spinach leaves are perfectly incorporated.
Transfer blender jar into refrigerator and chill until it is very cold (at least 2 hours), then churn in ice cream maker according to manufacturer's instructions. Stir in bubblegum at the end. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop.
If you do not have an ice cream maker, click here & check out this freezer method.
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