Homemade Mint Chocolate Chip Ice Cream (Paleo, GAPs, Vegan, Grain-free, Gluten-free, Dairy-free)

My oldest son turned 9 last week.  One of the ways he wanted to celebrate his birthday was to make Homemade Mint Chocolate Chip Ice Cream.  This ice cream is simple to make, delicious to eat, and is a big hit with anyone who enjoys minty flavors.

 

We were able to get raw cream from our local dairy, so that’s what we used this time.  That said, we’ve also made this ice cream using coconut cream.  Either way, it’s fantastic.

 

Here’s how I made it:

Homemade Mint Chocolate Chip Ice Cream (Paleo, GAPs, Vegan, Grain-free, Gluten-free, Dairy-free)

Homemade Mint Chocolate Chip Ice Cream (Paleo, GAPs, Vegan, Grain-free, Gluten-free, Dairy-free)

Ingredients

  • 1 quart cream, or Coconut Cream
  • ½ cup Maple Syrup
  • 1 teaspoon Ground Vanilla Beans
  • ¼ teaspoon Salt
  • 3 drops Peppermint Essential Oil, or Peppermint Extract to taste
  • 1/3 cup Chocolate Chips, chopped

Instructions

  1. Mix all ingredients thoroughly (I did this in my blender, but a firm hand and a wooden spoon works just as well)..
  2. Add to ice cream maker and process until the mixture reaches your desired consistency.
  3. Serve and enjoy.

Notes

I used raw cream for this recipe, which I get our cream from our local dairy. It’s consistency is more like table cream than heavy cream.

Make sure the essential oil you use in your cooking is food grade (most bought in local stores are not). You can learn more about the essential oils I use HERE.

http://everydayintentionalliving.com/homemade-mint-chocolate-chip-ice-cream-paleo-gaps-vegan-grain-free-gluten-free-dairy-free/

 

Homemade Mint Chocolate Chip Ice Cream

1 quart cream, or Coconut Cream
½ cup Maple Syrup
1 teaspoon Ground Vanilla Beans
¼ teaspoon Salt
3 drops Peppermint Essential Oil, or Peppermint Extract to taste
1/3 cup Chocolate Chips, chopped

Mix all ingredients thoroughly (I did this in my blender, but a firm hand and a wooden spoon works just as well).

Add to ice cream maker and process until the mixture reaches your desired consistency.

Serve and enjoy.

NOTES: I used raw cream for this recipe, which I get our cream from our local dairy. It’s consistency is more like table cream than heavy cream.

Make sure the essential oil you use in your cooking is food grade (most bought in local stores are not).  You can learn more about the essential oils I use HERE.

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