Monday, April 7, 2014

Dairy-Free Mint Chocolate Chunk Ice Cream

My kids could eat frozen treats all year long, but I require it to be at least 60 degrees out before I crave the stuff. We have an ice cream maker and I am always try out new dairy-free recipes; ice cream has always been their favorite dessert, and I'm proud to say I haven't bought it at the store in years.

This one is a riff on a vanilla base recipe I like, which I made green and minty thanks to both fresh mint and baby spinach. While it tastes great on its own, it's even better with some Enjoy Life chocolate chunks in it!

You can make this one with whatever dairy-free milk you like, but I find a combination of coconut and almond creates a nice creamy texture. The xanthan gum helps it keep its consistency, so I do highly recommend including it. You can use your choice of natural sweetener, and taste for sweetness to decide how much to use.

Dairy-Free Mint Chocolate Chunk Ice Cream

1 can full-fat coconut milk
1.5 cups unsweetened almond milk (or more coconut milk)
1/3 cup fresh mint leaves
1/2 cup raw honey, maple syrup or other natural sweetener (can use less)
1 large handful baby spinach
1/2 tsp. xanthan gum
1/2 tsp. peppermint extract
1 tbs. vanilla extract
1 cup Enjoy Life dairy-free chocolate chunks

Combine all ingredients but chocolate chunks in a high-speed blender. Process until smooth. Put in refrigerator until chilled.

Pour mixture into ice maker and process following manufacturer's directions. Stir in chocolate chips during last couple of minutes.

Transfer ice cream to freezer and allow to chill for at least one hour to firm up before serving.

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