AIP Mint Chip Ice Cream
Gluten, egg, dairy free. AIP compliant. Low carb. No added sweeteners. This has been a labor of love to get just right. Although I started with the freezer bag method and tried the bowl in a bowl of ice, they just didn't get it for me. Then, a friend brought me a Cuisineart ice cream maker she never uses and that was the missing key. I had wonderful goodness of ice cream in 20 minutes. This is scoopable after a 10 minute sitting on the counter.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 38 minutes
Servings 8 servings
- 2 cans full-fat coconut cream (coconut milk works, too)
- 2 tbsp light tasting olive oil (full flavor works as well)
- 1 tbsp gelatin (the kind that sets)
- 2 tbsp pure peppermint oil
- 2 tbsp pure vanilla extract
- .5 c carob chips (homemade)
The night before, place the ice cream container in the freezer.
Optional: heat ingredients in pot enough to warm cream and burn off extract alcohol.
Pour into container and refrigerate over night. Stir after about an hour to keep coconut oil from chunking together.
The next day, remove ice cream container from freezer.
Pour ingredients into the ice cream maker and churn for 20 minutes.
Pour ice cream, which will be about the consistency of soft serve, or a bit harder, into your ice cream container.
Freeze 3-4 hours before serving for a more solid cream.
Recipe NotesYou may also opt to add .5 c raw honey, or other sweetener of choice for added sweetness if you are not attempting to keep your desserts and other foods low carb. It is, however, quite sweet on its own. Items used in this recipe (affiliate links):
Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)
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