Chocolate Chip Mint Ice Cream

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Chocolate chip mint ice cream will forever be a classic favorite! There’s just something about cooling peppermint paired with creamy, sweet ice cream and dark chocolate chips. It just hits the spot every time! This version by Amie Sue of Nouveau Raw is made without any dairy or sugar whatsoever. Instead it utilizes the creaminess of almond milk and young Thai coconut meat and the sweetness of agave, raw honey, and yacon syrup. Use fresh mint for an authentic peppermint flavor and a pinch of spirulina if you desire a brighter pop of green!

Ingredients

Ice Cream Base:

2 cups almond milk
, click here on recipe
2  cups of fresh, young Thai coconut meat
1/3 cup raw agave nectar
1 Tbsp raw yacon syrup
1 Tbsp raw honey
2 tsp vanilla extract or 1 vanilla bean pod (using only the seeds scrapped from the inside of the bean)
2 Tbsp raw cold pressed coconut oil
1/4 tsp  sea salt
1/2 – 1 cup chocolate chips (we recommend using raw sweetened cacao paste)
1 cup fresh mint leaves, de-stemed

Instructions

Ice Cream Base:

1) Put all vanilla ice cream ingredients in the blender ( except chocolate chips ) and blend for 3 minutes.

2) Blend until nice and creamy.  If you want more of a green color you can add a dash of spirulina at a time till you reach the desired color.  Just be careful to not add to much because you don’t want to alter the flavor.

3) If you have an ice cream maker, after mixture is blended, chill for about 1 hour in the freezer and then pour into your ice cream maker and follow the manufacturer’s instructions.
If you don’t have an ice cream maker, pour into a Tupperware container and place in the freezer.  Be sure to stir it a few times an hour until frozen.

4) Just before your ice cream is about to freeze, add in the chocolate chips.

Notes

If you don’t have access to fresh young Thia coconuts, you can use 1 1/2 cups of raw cashews that have been soaked for at least 2 hours in its place.

Yacon syrup is a unique ingredient to use… it is an organic sweetener that tastes somewhat like molasses as well as a friendly dietary addition for diabetics and those looking to cut calories.  I recommend that you add this to your pantry but if you don’t have any and are dieing to make this recipe you can use extra honey or agave.

About Amie Sue

I am a certified raw food chef but my real training takes place daily in my home kitchen where I unleash my passion for preparing healthy dishes.  I personally believe that each person needs to discover how to feed their own body.  We don't live in a world were one diet fits all.  We are all so unique and individualized and our daily menus must cater to that if we want to live in optimal health.  I strongly believe that we need to add in fresh, whole foods into our day to day eating and in return this will automatically start to crowd out the not so ... optimal foods.  It is all a journey and that journey ought to be fun, exciting and filled with great tasting food!  Through my recipes I hope you find inspiration that will make your journey a positive and healthy one! Blessings, Amie Sue

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