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  • Christine Sheriff

Mint Chocolate Chip Ice cream

Mint chocolate chip is probably my favourite ice cream flavour. This is a dairy-free coconut cream based ice cream that can easily be made vegan. I have the Brentwood 1QT ice cream maker. It was under 50 dollars and definitely saves me money by not buying ice cream at the store. I also like that I have total control over what goes into my ice cream. You can use more or less sugar, stevia for a sugar free option, coconut milk or light coconut milk instead of coconut cream for a lighter option, and all natural colours and flavours.



Ingredients:

400 ml can of coconut cream (or 400 ml can of coconut milk or light coconut milk)

2 tbsp honey, or to taste (use maple syrup for a vegan option)

1 tsp peppermint oil/flavour

2-3 tablespoons of dairy free chocolate chips, chopped

Optional: chlorophyll or other greens for colour (I use 1 tsp of chlorella powder)


Instructions:

1. In a blender combine all the ingredients expect the chocolate chips.

2. Pour into your ice cream maker and turn on to start churning.

3. Churn for approximately 20-25 minutes or until your ice cream is thick, pouring in the chocolate chips at the end, just churning long enough to mix them through.

4. The ice cream will be soft out of the ice cream maker so freeze for 2-3 hours before serving for a firmer ice cream.


Serves 3-4

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