Mint Chocolate Chip Ice Cream
Who says you need dairy to make delicious ice cream?! This mint chocolate chip ice cream is easy to make. Sweetened with honey and packed with mint and chocolate flavor, this non-dairy ice cream can be made with dairy if you prefer.
Equipment
- ice cream maker
Ingredients
- 2 cans full-fat coconut milk, chilled just under 4 cups, or use 2 cups each milk and cream, or about 4 cups other milk
- 1/4- 1/3 C raw honey
- 1 tsp peppermint extract
- dash salt
- 4-6 egg yolks from pastured hens optional
- 1/2 C chocolate chips or chopped chocolate bar
- 1 tsp coconut oil
Instructions
- Whisk all ingredients together until smooth. (If lumpy, such as when coconut fat solidifies, you may need to use a blender to smooth the mixture.)
- Process in ice cream maker according to the manufacturer's instructions.
- Melt chocolate and stir in coconut oil.
- When ice cream is nearly done churning, pour thin ribbons of chocolate into the ice cream a tablespoon of two at a time. Stir it through the ice cream to break the ribbons up into bits between each addition.
- Store ice cream in freezer container with a lid until ready to serve. If not using egg yolks, soften at room temperature 10-20 minutes before scooping.
Notes
Calories were calculated with egg yolks included. Estimated calories per serving without egg yolks would be 341.