Mint Chocolate Chip Ice Cream
Mint Chocolate Chip Ice Cream for P3 Stabilized
Ingredients:
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.
Chocolate:
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).
OMG!! I am CRAVING icecream sooo bad! YUM!
What kind of canned coconut milk are you using?
Thai Kitchen Organic Coconut Milk
That looks awesome! I can’t wait to try that on P3!
That looks so good! I can’t wait to have it someday!! 🙂
where is the machine in your marketplace?
Jake said it’s on the last page
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