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.
2tbsplight tasting olive oil(full flavor works as well)
1tbspgelatin(the kind that sets)
2tbsppure peppermint oil
2tbsppure vanilla extract
.5ccarob chips(homemade)
Instructions
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 Notes
You 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.