Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream for P3 Stabilized

1 1/2 C. coconut milk (canned works best)
3 cups heavy cream
1 tsp. peppermint extract
3 Tbsp. pure maple syrup or honey

Mix the milk and nectar with a mixer for 1-2 minutes making sure the nectar is mixed well within the liquids. Stir in cream and peppermint extract. Pour mixture into your machine and process. When done, if you want more mint, you may add Peppermint Stevia to taste.

1/2 C. coconut oil
2 Tbsp. carob powder
1 square Bakers unsweetened chocolate
1/2 – 1 tsp stevia

Melt the coconut oil and chocolate square in a saucepan on low heat. Add in carob powder and stevia to taste. Reserve a few tablespoons and place the rest on a paper plate and freeze. Stir in the reserved liquid chocolate and it will harden with the cold ice cream-kind of like a chocolate swirl. Once the chocolate on the plate is frozen, break into pieces and stir into the ice cream. Other options: Sprinkle little pieces over top or pour liquid state on topping (Magic Shell).

Enjoy immediately or freeze for later (may have to be softened and stirred before serving).


  1. Julie on April 6, 2011 at 2:52 am

    OMG!! I am CRAVING icecream sooo bad! YUM!

  2. Tina on April 6, 2011 at 4:10 am

    What kind of canned coconut milk are you using?

    • Shawna Culp on April 6, 2011 at 4:13 am

      Thai Kitchen Organic Coconut Milk

  3. Debbie on April 6, 2011 at 11:55 am

    That looks awesome! I can’t wait to try that on P3!

  4. Rachel on April 6, 2011 at 2:52 pm

    That looks so good! I can’t wait to have it someday!! 🙂

  5. Ginny on April 6, 2011 at 4:35 pm

    where is the machine in your marketplace?

    • Shawna Culp on April 6, 2011 at 5:28 pm

      Jake said it’s on the last page

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