When I decided to go Paleo I knew one of the hardest things would be giving up ice cream. Bread, I like you but I don’t love you. Ice cream? Totally, madly in love. It’s kind of serious. I like a lot of things but ice cream and I have had something going on for quite awhile. I used to opt out of cake on my birthday and have an ice cream sundae party instead. Obviously, the best idea ever. Pre-Paleo I’d never hesitate to stop in for for-yo in the dead of winter. Because ice cream is always appropriate.
But then I stopped eating crap and got sad because ice cream is my favorite. But since exploring Paleo baking I decided to give Paleo ice cream a try and I’m less sad and my ice cream maker is back to being my summertime slave. Get ready. It’s summer here which means its ice cream time. For all the people. Not just me.
But can we be real for a minute? Paleo ice cream is not as good as regular, full-fat, full-dairy ice cream. Sorry, it just isn’t. Coconut milk just doesn’t give it the same creamy, indulgent quality. But you know, that’s really ok. And considering how much ice cream I eat, it’s totally fine to have some that isn’t full of fat and sugar. But this mint ice cream packs just as much of a punch as the non-Paleo kind. Or even more than Breyers, because that has zero flavor anyway. It’s minty and refreshing without overloading your tummy with dairy. I could easily eat this entire batch in one sitting. I won’t because I’m a grown up and I’m responsible like that. But I could. Just saying.
Mint Chip Ice Cream
Adapted from Against All Grain
- 1 can (13.5 oz.) coconut milk
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup of honey
- 2 cups cold almond milk
- 3/4 teaspoon peppermint extract
- 1/3 cup diced avocado
- 1 tablespoon melted coconut oil
- 1/2 cup dark chocolate
- 2-4 drops of food coloring (optional)
- Place coconut milk and mint in medium saucepan over medium-high heat 8-10 minutes
- Place warm milk and mint into a bowl with honey and mix until honey is dissolved. Stir in almond milk and peppermint extract. Cover and place in refrigerator for 4 hours
- Pour mixture into blender and add avocado, coconut oil, and coloring. Mix until smooth.
- Place in ice cream maker and process according to manufacturer’s instructions, until mixture is the consistency of soft serve.
- Stir in chocolate by hand. Transfer ice cream to air-tight container and freeze until firm, about 2 hours.
- Serve immediately or defrost in fridge for 1 hour.