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2018?! Really? I’m sorry, but I am reeling from how fast this past year has gone. I feel like I was just in Cape Cod, and that happened in early September! We’ve been a bit quiet on the blog front, because we’ve all been partying and having a great ole time! Umm, OK no – not quite, though I sure wish it was true! We’ve actually all been sick. The plague, I tell ya! First me, for a whole week – worst ear infection of my life, no joke – then C, for a week..and then my husband. And the head colds continue. I do sincerely hope your holidays were less infection-filled than mine!! But now, thankfully, life is slowly returning to normal. And we’ve got exciting ventures planned for 2018, including: a brand spanking new site, Youtube channel, and more. I’m just a teeny bit excited for all that.
But right now, let’s talk about peppermint ice cream. While typically ice cream isn’t the first treat on my mind when it’s cold, when I want some, it’s peppermint all the way (which is why we also made these Peppermint “Chocolate” Bars). So for the love of peppermint, and for having a “crunch” in your ice cream, this treat was born. It is low on sweetener and high on peppermint. The gelatin egg binds this together beautifully, which means you’ll see this base for many ice cream recipes to come. Honestly the texture here is completely on par or better than Paleo ice cream texture with egg yolks, so I’m pretty happy about that!
On a little side note, if you can tolerate alcohol in small amounts, I have been told that adding 1-2 TBSP of vodka will keep the ice cream from freezing rock solid (I have not tried this though so cannot vouch for it personally). This is of course only for those who can tolerate the source of the vodka, so never a grain-based source, but potatoes, or grapes – there is a list here for finding one). And of course it’s totally optional. About ten minutes on the counter (or zapped in the microwave when in a hurry) and your ice cream will be ready to go.
This really is low-sweet. If you prefer your ice cream a tad sweeter, you can add up to 2 TBSP of coconut sugar. You can easily taste-test the mixture before deciding whether to add the extra sweetness or not. If you were making this for non-AIP friends, I would suggest just adding it. But I find it perfectly satisfying without the coconut sugar, mainly because you get that “crunch” and a mild sweetness from the carob chips.
Finally – this makes a lot. I see some recipes that use less coconut milk, but I figure, if I’m making ice cream and if it takes a little bit of time, I want plenty for sharing and / or leftovers! That’s true, really, for anything AIP – I want leftovers, and plenty of them! Like, freezer ready meals and such. It’s a truly satisfying feeling when you know you’ve got meals-a-plenty in your freezer, ready to go when you need them.
It may be frigid here (getting below zero tonight) but I will still be found snuggled up in warm pjs, wrapped in a warm blanket and watching my favorite show (OK in truth I’m in search of one – dang you Stranger Things for ENDING) while eating a bowl of this deliciousness!
For this recipe, I recommend the following products / ingredients: I always keep this full-fat canned coconut milk on hand. I also use carob powder, gelatin (this is a great brand), arrowroot powder, and refined coconut oil.
Peppermint "Chocolate" Chunk Ice Cream
Prep Time: 20 mins Inactive Time: 2 hours 20 minutes
- 2 cans full fat coconut milk
- Either 5-6 drops food grade peppermint oil OR 2 tsp alcohol free peppermint extract
- 1/2 tsp alcohol free vanilla extract
- dash sea salt
- 1/4 cup maple syrup
- 2 TBSP coconut sugar completely optional
- 3 TBSP arrowroot powder
- 1 gelatin egg: 1/4 cup filtered water, 1 TBSP gelatin
Carob "Chocolate" Chunks
- 1 cup coconut oil softened *
- 1/2 cup carob powder
- 2 TBSP maple syrup
- dash sea salt
- Either 5 drops food grade peppermint oil OR 1 tsp alcohol-free peppermint extract
Put all ingredients for ice cream except for gelatin egg in pot on stove on high. When it comes to a boil, remove and, using an immersion blender, blend. Return to stove and leave on medium heat while making gelatin egg.
To make gelatin egg, put water in a pot and sprinkle with gelatin. Allow to bloom, ~2 minutes. Turn heat to low and let gelatin dissolve. Remove from heat and whisk vigorously until frothy.
Add gelatin egg to ice cream mixture and blend again to incorporate.
Refrigerate until cooled.
To make carob chunks, combine all ingredients and stir until smooth. Line an 8 x 8 inch pan with parchment paper and spread out. Freeze (~2 hours) until hardened.
When hardened, remove from pan and cut into chunks using a sharp knife. Return to fridge or freezer.
When ice cream has chilled, pour into ice cream maker and freeze according to manufacturer's instructions. Add chunks during last few minutes.
*If your coconut oil has hardened, I suggest softening it by putting in a heat-safe bowl and place over a pot of boiling water. Don't let it melt completely or it will separate from the carob powder.