1. About one hour before making the ice cream, make a full batch of my Sugar Free Coconut Sweetened Condensed Milk, refrigerate to chill until needed. Also put your ice cream container into the freezer until needed
2. Remove the mint leaves from their stem, gather enough mint leaves to make packed 1/4 cup. Add to a food processor or spice grinder. Add 15 g or 1 tbsp of the drained coconut water and puree until a smooth, lump-free paste has formed. Set aside
5. Add the mint extract. Spoon in the mint puree and whip until well combined. OPTIONAL: You DO NOT have to add, but if you want a deeper green, add one or two dipped toothpicks of the Kelly green gel food color and whip to combine the gel color into the ice cream base. Adjust the color to your desired saturation
6. If you are not adding chocolate chips at this time, scoop the ice cream into the chilled container, cover with cling wrap and the lid. Place into the freezer for several hours, until the mint ice cream is at the degree of hardness that you like
It is best to serve the ice cream the same day, when the ice cream has just reached the scoopable consistency. If you have had the ice cream in the freezer and it is frozen solid, chop up the ice cream and place into a blender or food processor to puree and break up the crystals in the ice cream. The crystals that form when homemade, no machine, ice cream is made give the ice cream a gritty texture that is unpleasant. As I stated, just put what you want to eat into a blender/bullet/food processor and blend. The only caution here is to not over blend as the friction of pureeing will make the ice cream very soft. Last point: If you accidentally over-puréed, just put back into the freezer for about 1 hour, it should get back to the correct consistency. Enjoy!