Print
autoimmune friendly mint chip ice cream on myheartbeets.com

Mint Chip Ice Cream


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

  1. 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.
  2. In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want
  3. a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is
  4. smooth.
  5. Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
  6. 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:

  1. Pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
  2. 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.
  3. 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.
  4. Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.