8
Nov

Dairy Free Mint Chocolate Chip Ice Cream

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I usually make my ice cream with coconut milk because the high fat content helps make the ice cream creamy and smooth without the use of additives like xanthan gum.  It tastes delicious but isn’t exactly kind to the waistline. 

I wanted to try ice cream with almond milk, since almonds are full of great nutrients and also yield a much lower fat and calorie content. The result was a delectable treat but one that has a slightly more icy consistency than the higher fat ice creams. I added a couple of egg yolks to help make it a little creamier and also more easy to scoop once frozen.  You can leave them out if you’re a vegan, but you will come up with more of a sorbet consistency, than ice cream. You’ll still have the delicious minty flavor though from the fresh steeped mint leaves!

One serving of this ice cream has only 184 calories and 8g of fat! Over half the fat and calories of a serving of Baskin Robbins! And 3 times less than a coconut milk version of this same recipe!

For SCD and Paleo, leave out the chocolate and try folding in pistachios

For other ice cream recipes try:

Vegan Pumpkin Spice Ice Cream

Chocolate Peanut Butter Swirl Ice Cream

French Vanilla Ice Cream

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Dairy Free Mint Chocolate Chip Ice Cream

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 pint

Ingredients:

  • 2 cups unsweetened almond milk
  • 1 cup chopped mint leaves
  • 2 egg yolks
  • 1/2 cup honey
  • 1/2 cup shaved dark chocolate (dairy and soy free)
  • 1/2 teaspoon peppermint extract or mint liqueur

Instructions:

  1. Whisk together the almond milk, egg yolks, honey, and chopped mint leaves in a sauce pan. Warm over medium-high heat stirring constantly for 15 minutes, until the mixture coats the back of a spoon. Be careful not to let it boil.
  2. Transfer mixture to a glass bowl, and let cool to room temperature for about 20 minutes. Cover with plastic wrap, making sure to press the plastic wrap directly on the liquid, so there is no condensation. If water gets into the mixture, it will make your ice cream more “icy” rather than creamy.
  3. Place in the refrigerator and chill until cold, at least 2 hours.
  4. Remove the batter from the refrigerator and add 1/2 teaspoon of peppermint extract or a mint liqueur. The alcohol will helps make the ice cream easier to scoop after freezing.
  5. Strain the mixture to remove the mint.
  6. Using your ice cream maker (I use the Kitchen Aid stand mixer attachment) according to the manufacturer’s instructions, process the chilled ice cream mixture. If you want to get the green color that you so fondly remember from your childhood, add in a few drops of a green gel food coloring or puree a few mint leaves and add them to the mixture.
  7. Remove the mixing device, and stir in the chocolate shavings (or topping of your choice) by hand.
  8. Turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Freeze until firm, at least 3 hours.
  9. To serve, leave at room temperature for 15 minutes.
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  • Kara

    It’s a common misconception, but eggs are not actually dairy. Dairy is from the mammary glans of animals and the by-products that it makes. But it was mentioned that you can leave them out and get more of a sorbet texture.

  • Diane

    Eggs are not dairy!

  • Calandra

    I made this a few weeks ago but i have been away for work and i haven’t finished it yet. It is amazing and I love it so would like to keep eating it but sure how long it is good for?