Vegan Mint Chocolate Chip Ice Cream

Heat the milk. Add the plant-based milk, deodorized coconut oil, neutral oil, vanilla extract, and peppermint oil to a saucepan. Heat over low-medium heat until the coconut oil has melted.
Whisk together the dry ingredients. Whisk together the sugar, dextrose, lecithin, locust bean gum, and guar gum in a small bowl.
Combine everything. Add the dry ingredients to the saucepan and heat the mixture until it reaches 170°F (75°C), constantly whisking. You must bring the ice cream base to this temperature to activate the gums. Once it has reached that temperature, remove it from heat and let it cool for 5-10 minutes.
Blend. Finally, transfer the ice cream base to a high-speed blender. Add the dissolved matcha if using, and blend for 5-10 seconds. This will help emulsify everything.
Chill. Transfer the ice cream base to a large bowl and chill in the refrigerator overnight or for at least 12 hours.

Once the ice cream base has chilled overnight, it’s time to churn it. Turn on your ice cream maker and slowly pour in the chilled mixture.
Churn on the lowest speed (I used the Kitchenaid attachment on speed 1) for 20-25 minutes or until the texture resembles soft-serve ice cream.
Once the ice cream is churned, add the chopped dark chocolate and stir using a spatula to distribute it evenly.
Transfer the ice cream to a freezer-safe container and freeze for at least 6 hours before enjoying it!