Vegan Easter Mint Chocolate Chip Ice Cream Recipe

In a medium saucepan, heat coconut milk, sugar, mint leaves, and salt over medium heat, stirring occasionally until the sugar dissolves.

Remove from heat and let sit for 30 minutes to infuse flavors.

Strain mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all the liquid. Discard the solids.

Stir in vanilla extract and chill in the refrigerator for at least 2 hours or overnight.

Churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Stir in chocolate chips and transfer to a freezer-safe container.

Freeze for at least 2 hours or until firm.

Let it sit at room temperature for a few minutes before serving.