Vegan Cucumber Mint Ice Cream #WeirdVegWednesday

So we like to our vegetables, so we started up a deal a few weeks ago that we would try to use a weird vegetable each week.  We also thought it would be fun to take semi-normal vegetables prepare them in a weird way.  So we have all had cucumbers, but have you had cucumber ice cream?  On top of that we decided to go a step further and make a vegan ice cream using coconut milk.  We have the luxury of having an ice cream maker so if you don’t have one you may need to get creative on how you can make it without one.

Ingredients

• 1 can coconut cream
• 1 medium cucumber
• 1/4 cup fresh mint leaves
• 1/2 cup sugar
• Pinch of salt

Directions

1. Peel the cucumber, leaving a little bit of the green skin behind.  Cut in half the long way and using a spoon scrape out the seeds.  Chop the remaining cucumber into small pieces that will easily fit in either a food processor or blender.  Pulse until becomes a liquid.
2. Add all ingredients in a saucepan and over medium heat cook for 10 minutes stirring frequently.
3. Remove from the heat and cover and let steep for 10 minutes.
4. Strain through a fine mesh sieve into a bowl.  Leaving the mint leaves and cucumber remnants.
5. Chill the remaining liquid in refrigerator for at least 2 hours.
6. Pour liquid into your frozen ice cream maker and let it run until starts to freeze.  Roughly 15 minutes.
7. Put into a freezer safe dish and let it freeze for at least one hour before serving.