Although it’s the middle of the winter, I still have a hankering for ice cream.
It’s hard to find good, non-dairy ice cream. As you may know, I’ve made a handful of pretty good ones. When I started following this blood type diet for my health, it really restricted the foods I could eat. For instance, I’m supposed to avoid coconut when I can. BUT I LOVE COCONUT. Everyone knows that coconut milk makes the creamiest ice creams!
With my head drooped, I went to the grocery store and looked at the ingredients of the dairy-free ice creams. I didn’t want to choose coconut and I didn’t want soy. That really leaves almond or rice milk. But sometimes the ingredients are super sketchy. I went with an almond milk ice cream.
To be honest, I can’t even remember the flavor, although it was most likely chocolate – but it tasted like frozen cardboard.
Sometimes my friends say that I’m an exaggerator. I’m not exaggerating about this. It was awful. I took one bite and threw it away. I’m normally not that wasteful, but not even my mortal enemy deserves to eat that crap.
So I went back to the drawing board. This is the part where I tell you to get an ice cream maker or attachment. It really is an amazing tool. I would be lost without mine.
I’ve made this recipe a few ways: I’ve made it with “two cans” of almond milk and one can of coconut plus one can of almond milk, just to be easier on my stomach. If you decide to do all almond milk, it will be a little icier than the second version, but still delicious.
If you want it creamier, use all coconut milk. Another tip: use mini chocolate chips, like Enjoy Life brand. When you make your own ice cream, those full chips get REALLY hard and hurt your teeth. There must use some additive to soften them in processed ice cream.
The mint and the chocolate are the best combination. As a kid, Baskin Robbins’ Mint Chocolate Chip – you know, the bright green one – was my favorite ice cream. This one has a close flavor! I used a few teaspoons of cocoa powder to color it. It’s natural and delicious, no neon needed.
Double Chocolate Mint Ice CreamCourse: Uncategorized
- Inspired by Chocolate Covered Katie
2 cans of full-fat coconut milk, refrigerated for at least 24 hours*
1 T. vanilla
1/2 tsp. sea salt (do not omit this!)
3 T. organic cane sugar
1/4 c. mini chocolate chips
1/4 c. peppermint schnapps
2 tsp. cocoa powder
1-3 drops of peppermint oil, optional
*Substitute almond milk for half or all of this recipe
- Combine all of the ingredients, except for the chocolate chips, in a blender. Stick your finger in to taste it. See if you need to add more peppermint oil. Remember, peppermint oil and peppermint extract are not the same. Add it one drop at a time. If you’re using extract, add the extract 1 teaspoon at a time.
- Follow your ice cream maker’s instructions. (For mine, I have to chill my bowl for at least 15 hours in the freezer, etc.) Turn it on and pour in the batter. I churned mine for 25 minutes; it should look like soft serve. Toward the end of your cycle, pour in the chocolate chips.
- Pour it into a freezer-safe container and let it set for at least 4 hours.
- I like to portion mine out into single-serve containers. (When you have dairy-free ice cream, you have to let it sit out at least 20 minutes before scooping it. I don’t always like letting the whole container sit out repeatedly.) I bought these OXO baby food containers and they are perfect for my ice cream! That way, I can let them sit out for 20 minutes each and not worry about the ice cream getting weird 🙂
- Single serve containers are perfect for adults and kids! The ice cream’s at prime scooping time between 4-6 hours.