Dairy Free Mint Chip Ice Cream
Prep time
Cook time
Total time
Love this dairy free ice cream option created by Danielle Walker, author of Against All Grain which is available on Amazon http://amzn.to/2l0Y0Ll.
Recipe type: Dessert
Serves: 6
  • 1 13.5 ounce can coconut milk
  • ½ cup fresh mint leaves, roughly chopped
  • ½ cup raw honey
  • 2 cups cold almond milk
  • ¾ tsp. peppermint extract (I use 5 drops essential oil)
  • ⅓ cup diced avocado
  • 1 Tbsp. melted coconut oil
  • 10 drops liquid chlorophyll for coloring (optional)
  • ½ cup dark chocolate chips
  1. Place coconut milk and mint leaves in a saucepan over medium to medium-high heat for 10 minutes.
  2. Place the warm coconut milk, mint and honey in a bowl mix until honey is dissolved. Stir in almond milk and peppermint extract or essential oil. Cover and place in fridge for 4 hours.
  3. Pour mixture into a blender and add the avocado (don't skip avocado - it creates the creamy texture), coconut oil and coloring (if desired). Blend until smooth.
  4. Place in ice cream maker and process according to instructions until the mixture reaches a soft serve consistency.
  5. Stir the chocolate in by hand. Spoon the ice cream into an airtight container and press a piece of plastic wrap on top of the ice cream to prevent freezer burn. Place the lid to the container on top and freeze until firm, about 2 hours.
  6. Serve immediately or slightly defrost the ice cream in the refrigerator for 1 hour for later serving.