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Dairy Free Mint Ice Cream (No Machine)

Servings: 10


INGREDIENTS

  • 240 g (1 cup) of my Sugar Free Sweetened Condensed Coconut Milk
  • 720 g (2 x 12 oz cans) of full fat coconut milk/cream – drain liquid from can reserve liquid (my can had about 1.5 oz per can or 3 oz in total)
  • 14 g (1/2 cup) fresh peppermint mint leaves – chopped and packed
  • 15 g (1 tbsp) coconut water
  • 15 g (1 tbsp) of   pure mint extract 
  • OPTIONAL: 1/2 g  Wilton Kelly green gel food color 
  • OPTIONAL: chocolate chips or chocolate sauce (see note below – not included in macros)

DIRECTIONS

  • 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

  • 3.   Empty 2 cans of drained, full fat coconut milk/cream into your mixer bowl. Whip to medium stiffness

  • 4.   Slowly, pour the coconut sweetened condensed milk into the bowl as you continue whipping at low speed

  • 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

  • 7.   If adding the chocolate chips or sauce: you can add 60 g (1/2 cup) of chocolate chips (from unsweetened baker’s chocolate) to this recipe. Here are 3 ways to add the chocolate:

    1. Add the chocolate chips directly into the finished mint ice cream and use a spatula to combine, then place into the ice cream container and freezer to your desired degree of hardness
    2. After serving the mint ice cream sprinkle about 1 tbsp of chocolate chips over the ice cream
    3. Prepare my chocolate truffle mixture (for vegan, sub the cream with either coconut cream or the reserved coconut water). Let the chocolate truffle sauce come to room temperature. Pour about 2 tbsp and also lightly drizzle some of the chocolate on top.

MACRONUTRIENTS CHARTS

FYI

The ice cream will freeze because home freezers are set to a much lower temperature than ice cream parlor-type refrigeration units, and because there are no gums or other additives in home made ice cream, which keep commercial ice cream from freezing.

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!


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  • author By Angela Wilkes
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  • Cuisine: American
  • Category: Desserts
  • Created: August 10, 2019

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