Our daughter Elena just turned four yesterday. We will be having her birthday party on Saturday, but we wanted her actual b-day to be special, so among our activities of the day, we had her “birthday soup” and she got to pick out an ice cream flavor to make. Being her mother’s child, she picked out Mint Chocolate Chip Ice Cream ( one of my favorites!). This dairy free ice cream uses full fat coconut milk for a delicious creamy texture. It’s sweetened with honey, spiked with peppermint extract and chocolate flakes, and frozen into a super delicious treat.
And it’s extremely easy to throw together too! I love how simple and easy making ice cream is. I love my ice cream maker. It makes making a delicious and healthy treat only minutes away. We also love coconut milk ice creams. They are so creamy and delicious. A very easy way to consume all of those healthy coconut fats!
Mint Chocolate Chip Ice Cream (Coconut Milk Decadence)
I am labeling this recipe as gluten free, but please make sure you use gluten free extracts and chocolate if making this for a gluten free crowd. Elena found that the 1/3 cup of honey sweet enough for her, so that’s where we kept it, but you may be happier with the 1/2 cup. You could also certainly experiment with other sweeteners, such as maple syrup, whole cane sugar, coconut sugar, etc, but they will flavor this ice cream a little differently.
- 2 14 ounce cans of full fat coconut milk
1/3 to 1/2 cup of honey
1 teaspoon organic vanilla extracts, optional
2 teaspoon organic peppermint extract
3 ounces of dark chocolate
In a medium size bowl, whisk together the coconut milk, honey, and extracts. Freeze in ice cream maker according to instructions. Meanwhile, finely chop the dark chocolate and add to the ice cream maker the last 30 seconds or so. Freeze to “ripen” or eat right away, soft serve style. If you leave in the freezer for more than a few hours, let it sit at room temperature for about 10-15 minutes to soften before serving. Enjoy!