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MINT CHOCOLATE CHIP ICE CREAM – paleo recipe
Stav Kogan

MINT CHOCOLATE CHIP ICE CREAM

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 C full-fat canned coconut milk
  • 2 C unsweetened vanilla-flavor almond or hemp milk
  • 1 C fresh mint leaves
  • 1/3 C unrefined granulated sugar
  • ½ C chocolate (use chips, minis, or even chunks: your choice!)

Method
 

  1. 1. In medium sauce pan, combine milks, mint (whole leaves), and sugar and simmer over medium-low heat.
  2. 2.
  3. Simmer 15–20 minutes, letting little hands stir frequently until sugar is complete dissolved.
  4. 3.
  5. Strain out mint leaves, and place liquid in refrigerator to cool for at least 30 minutes. If you enjoy a strong mint flavor and want a vibrant bright green color, you could blend mixture until smooth instead of straining.
  6. 4. Churn cooled mixture in ice cream maker for 30 minutes, adding chocolate halfway through.
  7. 5.
  8. Transfer to airtight container and freeze ice cream after churning. Best served 1-4 hours after being frozen. If not eaten immediately, simply set the ice cream on the counter for 10–15 minutes prior to serving in order to soften.

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