Dairy Free Mint Chip Ice Cream

Dairy Free Mint Chip Ice Cream
Recipe Type: Dessert
Author: Kat
Prep time:
Cook time:
Total time:
Serves: 6
Love this dairy free ice cream option created by Danielle Walker, author of Against All Grain which is available on Amazon http://amzn.to/2l0Y0Ll.
  • 1 13.5 ounce can coconut milk
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/2 cup raw honey
  • 2 cups cold almond milk
  • 3/4 tsp. peppermint extract (I use 5 drops essential oil)
  • 1/3 cup diced avocado
  • 1 Tbsp. melted coconut oil
  • 10 drops liquid chlorophyll for coloring (optional)
  • 1/2 cup dark chocolate chips
  1. Place coconut milk and mint leaves in a saucepan over medium to medium-high heat for 10 minutes.
  2. Place the warm coconut milk, mint and honey in a bowl mix until honey is dissolved. Stir in almond milk and peppermint extract or essential oil. Cover and place in fridge for 4 hours.
  3. Pour mixture into a blender and add the avocado (don’t skip avocado – it creates the creamy texture), coconut oil and coloring (if desired). Blend until smooth.
  4. Place in ice cream maker and process according to instructions until the mixture reaches a soft serve consistency.
  5. Stir the chocolate in by hand. Spoon the ice cream into an airtight container and press a piece of plastic wrap on top of the ice cream to prevent freezer burn. Place the lid to the container on top and freeze until firm, about 2 hours.
  6. Serve immediately or slightly defrost the ice cream in the refrigerator for 1 hour for later serving.



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