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).