If you follow me on Instagram, you know my page is littered not only with fitness photos, but of food as well. Since this is a healthy living site, I decided to incorporate some food porn onto this here blog and what better way than by starting a new feature called Paleo Recipe Reviews.
I found the recipe for this Mint Chip Ice Cream on Civilized Caveman Cooking, who did a review of Danielle Walker’s Against All Grain cookbook, where this recipe originates. I looked and realized I had all of the ingredients (except the peppermint extract) and decided this would be my first review. Hello, it’s almost summer!
Recipe: Mint Chip Ice Cream
- 1 can full fat coconut milk
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup raw honey
- 2 cups cold almond milk
- 3/4 tsp peppermint extract
- 1/3 cup diced avocado
- 1 tbs coconut oil, melted
- 10 drops liquid chlorophyll for coloring, optional
- 1/2 cup dark chocolate, chopped
- Place the coconut milk and mint leaves in a saucepan over medium-high heat for 10 minutes
- Place the warm coconut milk, mint, and honey in a bowl and mix until the honey has dissolved. Stir in the almond milk and peppermint extract. Cover and place in the refrigerator for 4 hours.
- Pour the mixture into a blender and add the avocado, coconut oil, and coloring if desired. Blend until smooth.
- Place mixture in an ice cream maker and process according to the manufacturer’s instructions until the mixture has reached a soft serve consistency.
- Stir the chocolate in by hand.
- Spoon the ice cream into an airtight container on top and freeze until firm, about 2 hours.
- Serve immediately, or slightly defrost the ice cream in the refrigerator for 1 hour for later serving.
After gathering all of the ingredients, I completed the first 2 steps and left the rest for the next day.
After leaving the mixture in the fridge all night and most of the next day, I came home and proceeded with steps 3-5 of the instructions.
I forgot to put my mini ice cream maker in the freezer the night before, so I left the blended mixture in the fridge overnight while waiting for it to freeze.
I did stray from the recipe a little bit. First off, I didn’t have peppermint extract, so I added a couple of drops of peppermint oil instead. I also added some chopped walnuts.
The next morning…
I went out to do my thing and came back in the evening to ice cream all ready to be eaten.
And these are end results…
Ice Cream Pop
Ice Cream Bowl
Looks: As you can see, the ice cream came out looking more like cookie dough than mint chip, and that is because I did not put any food coloring, which was an option.
Texture: Not as creamy as dairy ice cream, but I was okay with that.
Taste: The ice cream was delicious. It had a minty and chocolatey flavor that we all look for in our favorite dairy mint chocolate chip ice cream. Everyone in my house ate it and was looking for more. You could not tell that there was avocado in it at all.
Conclusion: I would make this again. It was pretty simple to make, doesn’t require any exotic ingredients, and you can eat it the same day (if you remember pre-freeze your ice cream maker).
Grade: I gave this recipe an A-. If it were creamier, I would have given it an A+.
So what do you think? Would you give this a try? Stay tuned for my next review: a Strawberry Cream Pie that took only 5 minutes to make. You won’t believe it.
Question: Do you have a favorite ice cream recipe you’d like to share? What’s your favorite flavor?