Dairy Free Mint Chocolate Chip Ice Cream
Danielle Walker - AgainstAllGrain.com
- 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
- 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.
- 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.
- Place in the refrigerator and chill until cold, at least 2 hours.
- 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.
Strain the mixture to remove the mint.
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.
- Remove the mixing device, and stir in the chocolate shavings (or topping of your choice) by hand.
- 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.
- To serve, leave at room temperature for 15 minutes.
dairy free, dessert, gluten free, paleo, scd, vegetarian, summertime, ice cream
Hi there! The photos of this recipe and content above are copyright protected.
Please do not use our photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!
What are your impressions as to whether or not dairy free chocolate is considered SCD-legal? I know chocolate in general is considered illegal in “Breaking the Vicious Cycle”, but there is no explanation as to why… and I REALLY love chocolate… I am thinking dairy free super dark chocolate is probably ok as it is very low in refined sugars as well…
Against All Grain
I think if you bought unsweetened, dairy free chocolate and sweetened it yourself with SCD sweeteners it would be ok every once in a while. I think it is illegal because of the ways that most of the chocolate is manufactured. Maybe try using raw cacao so that it hasn’t been processed. I don’t eat it often, and definitely not when I’m flaring, but you’ll have to decide based on how your body reacts.
Do you think Stevia could be used instead of the honey for the sweetener?
I just made this and OH. MY. WORD….dreamy! Thanks for the great recipe!!!
Are you supposed to strain out the mint leaves?
Against All Grain
Oops, this is an old recipe and I accidentally left that out. Yes! Thanks for catching that 🙂
Are there any substitutions for the egg yolks to keep the creamy texture? I read above that if you omit the yolks, you get a sorbet-like texture. That’s doable, but I miss the creamy feel of a good ice cream! I’m not much of a cook or an experimenter, so I appreciate any suggestions.
What if I don’t have an ice cream maker?
Is it possible to use dried mint from our garden last summer, or does it need to be fresh?
I’m confused as to why eggs are in a Dairy-Free recipe. Can they be left out?
Eggs are not dairy.
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.
Eggs are not dairy!
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?