Homemade Mint Chip Ice Cream (Paleo, Dairy Free) (Edit recipe)

This mint chocolate chip ice cream recipe is smooth and creamy, with a coconut milk base that's sweetened with dates. It's paleo, gluten free, dairy free and can easily be made vegan.

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	318
Fat:	23 g
Carbohydrates:	7 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	75 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 4

Ingredients

1 cup Medjool Dates, pitted
0.5 Avocado
1 cup Baby Spinach
0.25 cup Collagen, (omit for vegan)
13.5 oz Coconut Milk, (1 can full fat)
1.5 tsp Peppermint Flavoring
1 tsp Pure Vanilla Extract
0.125 tsp Salt
0.25 cup Dark Chocolate Chips, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak the dates: place the pitted dates in a ceramic bowl or mug, heat a pot of water (hot, but not boiling) and then pour the water over the dates so that they are fully submerged. Let the dates sit for 5-10 minutes, then drain the water.
Blend ingredients: blend together all of the ingredients for the ice cream, except the chocolate chips. Start the blender at a low speed, then gradually increase it until the mixture is smooth and consistent.
Churn Ice Cream: pour the mixture into an ice cream maker. You'll want to churn the ice cream for 20-30 minutes, or until it's has the consistency of soft serve ice cream*
Once the ice cream has started to freeze and thicken, add in the dark chocolate (or whatever mix-ins you prefer). The reason for not adding the chocolate right away, or in the blender, is because if the mixture is warm then the chocolate will melt.
Once the ice cream has thickened, either enjoy right away or scoop it into a loaf pan and place it in the freezer to firm.
Storage: if you plan on eating the ice cream within a few hours, simply scoop the ice cream into a loaf pan and place in the freeze, no need to cover. For longer storage, put the ice cream in a sealed container or cover it in the loaf pan with foil.

Notes

*While churning the ice cream is not required, it helps give the ice cream a thick, smooth texture. If you don't own an ice cream maker, you can simply pour the ice cream into a loaf pan and place it in the freezer. Every 30-40 minutes, vigorously mix the ice cream by hand, then place it back into the freezer.