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    Home | Recipes | Ice cream

    Mint Chocolate Chip Ice Cream

    By Adriana Harlan | 27 Comments | Published: Jul 12, 2013 · Modified: Dec 16, 2020

    Recipe Reviews
    5 from 1 review

    Mint Chocolate Chip Ice Cream is exceptionally smooth and creamy texture with a deep rich minty flavor from real mint leaves. (Dairy-free, Paleo)

    bowl of paleo mint chocolate chip ice cream topped with fresh mint and ice cream scoop in background

    I am going to call this to be the BEST Mint Chocolate Chip Ice Cream! ...here is why....

    This ice cream has an exceptionally smooth and creamy texture with a deep rich minty flavor from real mint leaves and chunks of homemade chocolate that bursts with flavor. It is free of chemicals and preservatives, "mint flavors', food coloring and refined processed sugars. It is heavenly!

    Two things that you can not omit when making this recipe is the arrowroot powder and the fresh mint leaves. The arrowroot powder will keep the ice cream smooth and creamy even after frozen for days. It helps prevent ice crystals from forming when frozen.

    When selecting the mint leaves, the fresher the leaves the better. I picked my leaves in my neighbor's backyard, but you can buy them at the store and select the freshest looking bunch. I used a whole 2 cups of mint and I packed the cups full.

    To infuse the mint flavor and color into the ice cream, I heated the mixture and left it to chill overnight before removing the leaves and processing in my ice cream maker.

    My husband's reaction to this ice cream really surprised me. He could not stop eating it for one and the words and tone of voice he was using to describe it were comical. Every bite he took was followed by a new adjective about how it was the best he had ever tried. I was surprised and happy at the same time with his reaction and I have a feeling your family will be too.

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    Paleo Mint Chocolate Chip Ice Cream

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :8 (1.5 quart)
    Prep :1 day d 35 minutes mins
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    Ingredients

    • 2 cans (13.5oz each) full fat coconut milk, or 3 ⅜ cups of heavy cream
    • 4 tablespoons arrowroot powder
    • 6 tablespoons raw honey
    • 2 eggs
    • pinch fine himalayan salt
    • 2 cups fresh mint leaves
    • 1 tablespoon vanilla extract
    • homemade chocolate chips, recipe here
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Whisk together the coconut milk with the arrowroot powder in a saucepan until the arrowroot is dissolved.
    • Add the honey, eggs, salt and mint leaves and slowly bring the mixture to a boil over medium heat stirring frequently.
    • When mixture starts to bubble remove from heat, mix in the vanilla extract and let it cool completely. Refrigerate overnight to infuse the mint flavor.
    • Make the chocolate according to this recipe but double the recipe (and skip the tempering process). Line a small tupperware or pan with parchment paper and pour the melted chocolate. Cover and freeze the chocolate. After chocolate hardens, chop into small pieces and return to the freezer.
    • Remove the mint from the chilled ice cream with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. Discard mint left in the strainer.
    • Fold in the chocolate chips and freeze mixture in the ice cream maker and serve.

    Notes

    Recipe makes 1.5 quart. Store in an airtight container in the freezer.
    Nutrition facts calculated without the homemade chocolate.

    Nutrition per serving

    Calories: 287.4kcalProtein: 3.9gFat: 22.5gSaturated Fat: 19.3gSugar: 13.2gFiber: 1.1gCarbohydrates: 21.3gNet Carbs: 20.2g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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