I may be dreaming of warmer weather while it’s wintery here in Melbourne and nothing represents summer like Ice Cream. So, needless to say I’ve been fantasizing a lot about summery ice creams treats lately. So, you can imagine my joy at discovering the newly launched eBook “We Can All Scream For Ice Cream“. Not only are the sweet treats in this book YUMMY all 24 ice cream recipes are Autoimmune Protocol, Top 8 Allergen Free, and Paleo too. Summer weather not included! 😛
It just so happens that Mint Chip Ice Cream is my absolute favorite and the authors The Real Food Guide and Predominantly Paleo have kindly agreed to allow me to share the recipe and gorgeous images with you. Enjoy!
Mint Chip Ice Cream Recipe
Ingredients
- ½ cup coconut oil, melted
- tablespoon carob powder
- 1 can (13.5 fl oz/398 ml) full fat coconut milk
- ½ teaspoon real peppermint extract
- ¼ cup fresh mint leaves
- tbsp pure maple syrup
- Handful fresh baby spinach
Directions
- 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.
— or —
- 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.
Summer may be a little way off but this Mint Chip Ice Cream sure tastes of summer!
You can now download your own copy of “We Can All Scream For Ice Cream” and make delicious, allergy friendly ice cream for your whole family.
Please share your favorite Ice Cream flavor in the comments!