This Homemade Mint Chocolate Chip Ice Cream is so easy to make! It is made with paleo-friendly ingredients, so you can feel good about feeding it to your family!
I just love ice cream, and I adore homemade ice cream! I especially love that I can control the ingredients that go in it.
For the chocolate chunks in this recipe, I chopped a 3 oz, Mint Dark Chocolate bar by Theo.
There are lots of mint dark chocolate bars out there, but Theo is my favorite.
It’s delicious, and it has a really clean ingredient list.
I also want to point out this awesome dairy brand that I found at my local Whole Foods market. It’s really hard to find raw dairy in Connecticut, (unless you know someone who owns a cow). This Trickling Springs organic, grass fed, and pasture raised heavy cream is minimally processed using low-temp pasteurization. Best of all, it makes great ice cream!
It comes in a reusable glass bottle and reminds me of the stories my mother tells of when the milkman delivered milk to the doorstep. As a child, my mom would get in trouble for eating the cream that floated to top of the bottle. This brand has milk fats that form at the top too, so you have to shake it well before using.
I add some peppermint extract to my ice cream base. I don’t like mine too minty, so I only add ½ tsp. If you really like your ice cream minty, taste the base as written and then decide if you want to add a bit more. Keep in mind that the chocolate chunks are minty too!
I have fond childhood memories of making ice cream; it was a bit of an adventure… of course, I was not the one doing the clean up. Today the mess of the salt, and the labor of cranking are things of the past. My Cuisinart Ice Cream Maker (affiliate link) has a bowl that can be stored in the freezer, so I can make ice cream when ever the mood strikes. How cool is that!
A note about homemade ice cream, it will be harder coming out of the freezer than store bought ice cream. Ice cream companies use emulsifiers, and they also have equipment that whips more air into the ice cream. Not to worry, this ice cream will soften right up as it warms. You can just let it sit out for a few minutes before scooping, or if you’re like me and too impatient to wait, you can microwave it for 30 seconds.
Try making ice cream sandwiches with my Grain Free Mint Cookies.
You can also make an ice cream pie using my Grain Free Crumb Crust!
- 16oz (2 cups) grass fed, pasture raised heavy cream
- 1 13.5 oz can of full-fat coconut milk
- ¼ cup raw honey (melt if it is in a solid,
- ½ tsp pure vanilla extract
- ½ tsp peppermint extract
- ¼ tsp fine ground sea salt
- ¾ cup chopped mint chocolate (I used one 3 oz Theo mint chocolate bar)
- I recommend using organic ingredients when possible.
- If the weather is cool, the fat in the coconut milk will usually be solid. You can just microwave the coconut milk for 20 seconds to melt the coconut solids and then whisk it.
- Combine the coconut milk and the well shaken heavy whipping cream, I like putting them into a large glass measuring cup (4 cups) because the spout makes it easy to pour, but any medium-size mixing bowl will do.
- Whisk in the honey, vanilla extract, peppermint extract, and sea salt.
- Pour the mixture into your ice-cream maker and process according to your machine's directions. For my Cuisinart Ice Cream Maker (affiliate link), it takes about 20 minutes of churning to produce slightly harder than soft serve ice cream.
- Add your chocolate chunks at the end of churning. Warning, this may make your ice cream maker jump around like it is possessed, so if that scares you, mix them in by hand.
- Transfer the ice cream to a glass container. Cover with aluminum foil, and put in the freezer to set up. If the ice cream has been chilling for more than two hours, it may be quite hard when you remove it from the freezer. That's okay, you can just let it sit out for a few minutes before scooping, or if you're like me and too impatient to wait, you can remove the foil and microwave it for 30 seconds.
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