Mint Chocolate Chip Ice Cream (dairy free, gluten free, paleo)
- 1 can full fat unsweetened coconut milk, chilled
- 2 pastured egg yolks
- 2 Tbsp raw honey
- 1/4 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1/4 cup dark chocolate pieces (dairy and soy free)
Combine coconut milk, egg yolks, honey, peppermint extract and vanilla extract in a blender and blend until smooth. Stir in chocolate pieces. Turn on chilled ice cream machine and pour mixture in. Mix for at least 20 mins or until ice cream is ready. If served immediately it will resemble soft serve ice cream. You can put it in the freezer for 30-60 minutes or so until it firms up to your liking. Serves 2.
Note: You can add 1/2 cup spinach to the blender to get that minty green color without toxic food coloring!
Please let me know how you like this recipe in the comments!