This is my daughters’ favorite ice cream, so I finally tried to make it. I used my basic Coconut Milk Ice Cream recipe, and then tweaked it for mint. I used multiple taste testers, including a couple who can eat dairy, and all loved it. (I couldn’t be used as a taste tester because I dislike the taste of mint)
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
2 14oz cans coconut milk
2 tsp peppermint extract
8 drops green food coloring (optional, but a good way to differentiate between mint chip and chocolate chip)
1/4 tsp xanthan or guar gum
3/4 cup sugar
3/4 cup chocolate chips
In a blender, combine coconut milk, peppermint extract, food coloring, xanthan gum/guar gum, and sugar. Blend until well combined.
Chill for 1 hour in the blender jar.
Blend the chilled mixture for a moment, then add to ice cream maker. Follow ice cream maker directions for time in the ice cream maker.
Add chocolate chips at the end of ice cream maker cycle
Scoop into a container with a lid and put in the freezer until ready to serve. This makes great sundaes or “milk” shakes too!
Variation: If you can’t use coconut milk, use 4 cups of your milk substitute in place of the 2 cans of coconut milk. The mouth-feel isn’t quite as creamy as coconut milk, but it still tastes great!