Mint Chip Ice Cream

I’m so excited to share this cool and creamy dairy-free mint chip ice cream with you guys!

Growing up, mint chocolate chip ice cream was my very favorite frozen treat. I think it’s because it was green and as a kid, that was my favorite color. Well, technically green was tied with gold, my other favorite color but that’s neither here nor there (though my husband, who thinks he’s funny, likes to point out that I had expensive taste even as a child). I remember being obsessed with green. I used to have this green troll that I carried around with me everywhere and I loved all green foods, particularly kiwi and minty ice cream. So, when I saw this dairy-free recipe for mint chip ice cream in the We Can All Scream for Ice Cream ebook, I was immediately hungry for nostalgia.

Mint Chip Ice Cream is one of 24 tasty recipes in the new, frozen treat-filled ebook written by Jennifer Robins and Vivian Cheng. These two girls are as sweet as ice cream (pun totally intended) and so it’s no surprise that this book they’ve put together is equally sweet (yep, pun number 2).

All of the recipes in their ebook are autoimmune friendly, meaning there’s no dairy, eggs, nuts, seeds or chocolate in the ingredients.

They have traditional ice cream favorites like vanilla, “chocolate,” strawberry as well as unique flavors like tangerine, pina colada and lemon basil.

There are also recipes for tasty garnishes and even a recipe for an ice cream cone – can’t get any sweeter than that, right? 😉

Go on and make this cold, creamy, sweet, minty treat!

Mint Chip Ice Cream

Mint Chip Ice Cream

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Ingredients

 

• ▢ ½ cup coconut oil melted
• ▢ 1 tablespoon carob powder
• ▢ 1 can 13.5 fl oz/398 ml full fat coconut milk
• ▢ ½ teaspoon peppermint extract
• ▢ ¼ cup fresh mint leaves
• ▢ 1 tablespoon maple syrup
• ▢ Handful fresh baby spinach

Instructions

 

• Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
• In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want
• a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is
• smooth.
• Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
• Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.

If not using an ice cream maker:

• Pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
• Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
• Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
• Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

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