I downloaded this ebook We Can All Scream For Ice Cream and immediately decided to become a referral partner! The ebook is offered for 5.99 and includes ice cream and sorbet recipes, as well as popsicles and other treats. I am so excited about the recipes, which are all made without the top 8 allergens!
Mint Chip Ice Cream
Ingredients, with some recommendations via our Amazon affiliation
- ½ cup coconut oil, melted Artisana or Garden of Life or Barlean’s
- tablespoon carob powder Certified Organic Carob Powder or Earth Circle Organics
- 1 can (13.5 fl oz/398 ml) full fat coconut milk Natural Value
- ½ teaspoon real peppermint extract Flavorganics Organic Peppermint or their Multi Pack
- ¼ cup fresh mint leaves
- tbsp pure maple syrup Coombs family farms or Now Foods or Hidden Springs
- Handful fresh baby spinach
Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want
a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is
Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.
— or —
If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.
Recipes without the top 8 allergens
All the recipes are made without milk, eggs, peanuts, tree nuts, soy, wheat, seeds, artificial flavors, artificial colors, excess fructose and even chocolate. As some of you are aware, we recommend that one avoid chocolate. Note that these recipes don’t even require that we have an ice cream maker!
- Vanilla Bean Ice Cream
- Strawberry Ice Cream
- “Chocolatey” Ice Cream
- Mint Chip Ice Cream
- Tangerine Dream Ice Cream
- Jasmine-Tulsi Ice Cream
- One (or Two) Ingredient Banana Ice Cream
- Piña Colada Sorbet
- Raspberry Lime Sorbet
- Lemon Basil Sorbet
- Berry Rocket Popsicles
- Palate Cleanser Ginger Popsicles
- Kiwi Blackberry Popsicles
- Banana Split
- Ice Cream Sandwiches
- Dark Magic Fudgy Brownies
- Neapolitan Stacks
- Sea Salted Caramel Bonbons
- Sparkling Grape Slushie
- Caramel Sauce
- Coconut Whipped Cream
- Strawberry Sauce
- Ice Cream Cones and Waffle Bowls
I highly, highly recommend: We Can All Scream For Ice Cream. At 5.99, I consider it to be a bargain!