This is a dairy-free, very healthy version of the beloved ‘mint-chocolate-chip’ ice cream flavor. And ‘FLAVOR’ is all that was! Take a peek at the ingredient list next time on your favorite version of mint-chocolate-chip…not much real mint or real chocolate…and a whole lot of other nasties they add in to make it ‘taste good’! I created this into an ice-cream cake for my daughters 4th birthday, inspired by Kelley at The Nourishing Home.
RECIPE- Ice Cream:
2 cans full fat coconut milk (chilled in fridge beforehand)
1/4 C raw honey & 1/4 C maple syrup (1/2 C sweetener total)
4 pastured egg yolks*
1 t real vanilla extract
1.5 real peppermint extract
chocolate chunks/shavings/chips (I use a variation of homemade chocolate like this recipe)
- Blend all ingredients, besides chocolate, in blender until smooth.
- Pour into frozen ice cream maker and process according to instructions (mine takes about 20 minutes).
- After processing, stir in chocolate, and place in freezer until formed to consistency desired.
RECIPE- Brownie: (adapted this recipe from Grain-Free Foodie)
1 C honey OR maple syrup
1/2 C butter
2/3 C coconut oil
1 1/2 T vanilla
2 C almond flour
Just under 1 C cocoa
1/2 t baking soda
1/2 t real salt
- Preheat oven to 350 degrees. Mix dry ingredients together in a bowl.
- Beat butter and honey together in mixer, then add the rest of the wet ingredients.
- Incorporate dry ingredients into mixing bowl.
- Pour into greased 9X13 glass pan. Bake for 20 minutes (gooey)-25 minutes (cakey) depending on how you like your brownies.
- (If making ice-cream cake; cool brownies in pan, then in freezer until it’s a harder surface. Then add frozen ice cream to the top of the brownies. Smooth out ice cream to a nice layer on the brownies. Freeze again together until firm. Take out 10 minutes before serving to soften enough to cut ‘ice cream cake pieces’!
– We buy eggs from very healthy pastured chickens and feel completely comfortable eating them raw, you could omit the egg yolks, but the ice cream will not be quite as creamy.
-Depending on how hot it is out, and how your ice cream maker works, the ice cream could be thick enough straight from the maker, otherwise we usually eat it a couple hours after it has been in the freezer and has firmed up more.
-If you don’t have an ice cream maker, you could put this in a shallow 9X13 pyrex and freeze 3-4 hours until ice cream consistency.
-If you really want this green like the conventional recipe, you could throw a handful or 2 of raw spinach/avocado into the blender. You shouldn’t be able to taste it, while getting the famous green flavor- naturally!
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