Chocolate Chip Mint Ice Cream
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Chocolate Chip Mint Ice Cream was one of my all time favorite ice creams growing up. I dished some up for my husband this afternoon and his response was, “I think this is my new favorite!” I have to laugh because he says that to every different raw ice cream I make. I am not complaining by any means, as long he keeps loving them, I know that I am on the right track!
- 2 cups raw almond milk
- 2 cups 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 Himalayan sea salt
- 1/2 – 1 cup chocolate chips
- 1 cup fresh mint leaves, de-stemed
- In a high-speed blender, combine the almond milk, coconut, sweetener, vanilla, coconut oil, salt and mint leaves. Blend until nice and creamy.
- If you want more of a green color you can add a dash of spiralina 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.
- Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.
- Blend until the filling is creamy smooth. You shouldn’t detect any grit. If you do, keep blending.
- This process can take 2-4 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm. Stop the machine and let it cool. Then proceed once cooled.
- Place the blender carafe in the fridge or freezer for 1 hour.
- If chilled in the fridge it can stay in there for up to 8 hours. But don’t leave in the freezer more than an hour or it will freeze solid.
- Once chilled pour the batter into the ice cream maker and follow the manufacturer’s instructions.
- Add the chocolate chips when the ice cream machine is about to stop.
- It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften.
- Eat within 1 month.
Freezing Suggestions for Ice Cream:
- Use ice cream machine. Follow manufactures directions.
- Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
- Pour ice cream into a freezer safe container and stir occasionally as it freezes.
- Freeze the ice cream in individual sized portions. I use either 4 oz mason jars or single serving ice cream containers.
- Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
- Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
- To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
- For more tips on making raw ice cream, click (here).
- 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.