The only down side I’d say to this process is the wait time for the liquid to freeze. I recommend preparing this ice cream the night or day before you want it because it needs at least 8 hours to freeze. Once processed in the blender, it needs another 2 hours or so to set up again. But- then it lasts in the freezer for weeks and you only need a few ingredients!
I am thrilled to share this recipe with you. It was one of the most exciting recipe accomplishments to date. I will note that it is refreshingly minty from the added fresh mint. You can leave this out, but I find it is what makes it taste almost restaurant quality. I hope you are enjoying your summer and of course, eating lots of ice cream!
• 2 cans (400 ml) organic full fat coconut milk
• 1/4 cup packed fresh mint leaves (optional)
• 1/2 cup honey*
• 1/2-3/4 tsp pure peppermint extract (depending on how minty you like it)
• 1/4 tsp pink Himalayan salt
• 1 1/2 tsp arrowroot starch
• 1/3 chopped 70% dairy free dark chocolate
*a lighter flavoured maple syrup will work too!
1. Add all ingredients except for the chocolate into a high powered blender. Blend until fresh mint has completely blended.
2. Pour mixture into ice cube trays (I like silicone ones) and freeze until solid (about 6-8 hours).
3. Once frozen solid, blend the cubes in a high powered blender (I use Vitamix) or food processor in batches. Don’t do them all at once. Blend until smooth and creamy and transfer to a loaf pan.
4. Mix your chocolate into the ice cream. Smooth out surface and place back into the freezer for up to 2 hours to re-solidify.
5. Scoop and serve!
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If I don't mind the dairy, can I use regular milk? Would the quantity be the same?
I haven't tried it so I can't say forsure. I think cream or at least half cream half milk would maybe work. Good luck!
Wow, what an amazing recipe. Completely exceeded expectations. Next time I’m going to try coffee, vanilla or chocolate flavours. Thank you for sharing!
so glad!!!
Hope you love it!