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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!

Ingredients:

  • 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

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Eat within 1 month.

Freezing Suggestions for Ice Cream:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Pour ice cream into a freezer safe container and stir occasionally as it freezes.
  4. Freeze the ice cream in individual sized portions.  I use either 4 oz mason jars or single serving ice cream containers.
  5. 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.
  6. 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.
  7. 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.
  8. For more tips on making raw ice cream, click (here).

Tips:

  • 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.

 

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23 thoughts on “Chocolate Chip Mint Ice Cream

  1. Chris says:

    How much does this make? How many does it serve?

    Can you use stevia instead of agave? If so, how much?

    • amie-sue says:

      Hi Chris,

      Q. How much does this make?
      A. About 2 quarts. I didn’t log it! My bad…but most of the ice creams I make, make 2 quarts.

      Q. How many does it serve?
      A. Depends on the serving size. :)

      Q. Can you use stevia instead of agave?
      A. You betcha

      Q. If so, how much?
      A. Hmm, good question. I haven’t tried it and it depends on the brand and type of stevia that you like. I have learned that stevia is a complex ingredient to use due to what I just said. I have gone through 5 different stevia’s to find the one I like, even having a brand finally picked out….my taste buds respond differently to it whether it is in powder or liquid form. So, my suggestion is to just give it a try. Add small amounts and taste test as you go to hit the level of sweetness you want. Do keep in mind that warm ice cream is sweeter than when it is frozen. So, you may need to add more than you think.

      I hope this helped….amie sue

  2. Matt says:

    How does one de-steam mint leaves

    • amie-sue says:

      If your not sure on how to de-steam the mint you can try to de-stem them instead. haha thanks for catching the typo. Fixed!

    • Chris says:

      A great alternative to fresh mint leaves is Young Living Pure Grade Peppermint Essential Oil. I am an independent distributor and I use it all the time in raw “cooking.” If you need information on how to order, let me know :)

      • amie-sue says:

        I love that brand Chris… I was just looking at their site to see about signing up to sell it too…but haven’t dug that deep into that part of it. Thanks for sharing. amie sue

        • Chris says:

          Yes, it is AMAZING! If you wish to sign up, I am an Independent Distributor and would love to be your sponsor. I use the oils all the time in recipes and I would love to share with you!

  3. Chris says:

    Do you have to use coconut meat? Can you just use the coconut or almond milk in the ice cream maker,along with the other ingredients?
    Thanks!

    • amie-sue says:

      Good morning Chris,
      For the structure and creaminess of the ice cream, I would look for a fat to used as a sub, just instead of the milk. I haven’t tested it with just milks but you could use 1 1/2 cups of cashews, soaked for at least 2 hours. Or you could try other nuts as well. They may not get as creamy as the cashews though. If you test one of these out, please keep me posted. I will try testing using more milks out too. Have a blessed day, amie sue

      • Chris says:

        I wonder how irish moss paste & hempseeds would work. Or more coconut oil/butter. I’ll have to get back to you :)

        • amie-sue says:

          Chris, I imagine they would work, just keep in mind that it might alter the original flavor profile that I created. There is nothing wrong with that at all but just wanted to point that out. Have fun experimenting! amie sue

  4. aliyah says:

    Hi my name is aliyah I just stumbled across your site a few weeks ago looking for recipe for raw chili cheese fries. All I can say is omg omg omg.I am not raw but my husband is vegan/raw for almost 3 years. MY daughter used to make her fathers meals but she moved about 6 months ago so the task fell to me. Task is probably the wrong word because once I started preparing his meals I found that I enjoy it a lot and have found myself eating healthier because of it.so far I have made bell pepper cashew cheese,”fish sticks”,chili walnut meat, and yesterday chocolate mint ice cream.MY family has dairy allergies and lactose intolerance so you desserts are gong to become a staple in this household. I just wanted to say you are a god send

    • amie-sue says:

      Good evening Aliyah,

      Thank you so much for your kind words. I am so thrilled that you found my site and that you are finding inspiration throughout it. Preparing raw dishes becomes quite addicting if you ask me. There is something special about connecting with foods in its purest form and all the vibrant colors! If I can ever be of aid to help you through this process, please never hesitate to ask. I will do my best to help. Keep in touch, amie sue :)

  5. aliyah says:

    HI Amie Sue,This is aliyah I have made the chocolate mint ice cream a total of 4 times since my last post cant seem to keep it in the freezer i am going to make key lime parfaits will keep you posted on how the turn out. quick question have you ever heard of oral allergy syndrome?

    • amie-sue says:

      Good evening Aliyah,

      Thank you for the update. So happy that you are enjoying the recipes! I can’t wait to hear how the key lime turns out for you. It is soooo yummy!

      I haven’t heard of oral allergy syndrome before, so I looked it up. Do you suffer from this Aliyah? Keep in touch, amie sue :)

  6. aliyah says:

    Finished making the key lime parfaits this morning.It made 12 cups There are 3 left and that is only because I hid them so my husband would have some when he got off work since that is who they were supposed to be for lol.Yes I do have oral allergy syndrome. Even as a child i was always allergic to certain fruits and veggies and it got worse as i got older. It was only recently that i found out there was a name for it. I am able to eat most of the dehydrated dishes since for some reason dehydrating neutralizes the enzymes that im allergic too. I can eat some nuts if they are soaked. Anyway im off to make the red pesto sauce

    • amie-sue says:

      Good evening Aliyah,

      You are a smart cookie to tuck away 3 of the desserts. hehe Sounds like it was a hit then. :)

      I am sorry that you suffer from oral allergy syndrome. As I read your comment here it got me to thinking… I knew someone who had the same issue about fruits and veggies. We had found out that he couldn’t eat them raw because they made his mouth tingle and throat start to close up. But if they were cooked, he was fine. It must have to do with a certain enzyme. I guess that is something to keep in mind.

      I hope the pesto is a hit as well. Keep me posted! Have a great and happy evening, amie sue

  7. I really love chocolate… Thanks for sharing

  8. constance m says:

    OK for starters I have never been a fan of this flavor of ice cream but my husband is so I made this for him
    OMG I cannot get enough of this LOL
    I just finally took the plunge and dug out my ice cream machine and started trying these recipes but this one?
    off the charts-in fact I have used up all my chocolate chips and have had to improvise (I ended up laying the icecream out in a casserole dish and layed ribbons of the ganache on it them gently folded it over on itself (hopefully this makes sense) then gently scooped it into the containers to go into the freezer
    this made an incredible chocolate ribbon throught the ice cream (in case you dont have chips on hand)
    this is by far one of the tasiest treats of all
    i give this one 10 stars easy (on a 5 star scale)
    thankyou again and again and again
    constance

    • amie-sue says:

      Well shoot Constance… a 10 stars easy (on a 5 star scale)??!!! hehe I just loved reading all that you shared with me, it made my day. I have done that with the chocolate ganache as well, I was surprised at first on how it didn’t set up solid (the chocolate) and had that great same creamy mouthfeel that it does all by itself. :)

      Thank you so much for sharing, have a great evening, amie sue

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