Mint Chocolate Chip Ice Cream
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 3061 |
| Fat: | 161 g |
| Carbohydrates: | 387 g |
| Protein: | 16 g |
| Calculated for total recipe. | |
There is something really wonderful about the texture of frozen, yet soft, cream with the crunch of chocolate throughout. The crisp, refreshing peppermint ice cream is complimented beautifully by the deep tones of the dark chocolate chips.
Yield: 1 pint
Yield: 1 pint
Ingredients
- 16 fl oz 16 fl oz Coconut Milk
- 1 cup 1 cup Semisweet Chocolate Chips
- 1 tsp 1 tsp Peppermint Oil
- 1 tsp 1 tsp Pure Vanilla Extract
- 1/4 cup 1/4 cup Maple Syrup, Grade B
- 3 3 Egg Yolk
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients except chocolate chips in a sauce pan.
- Bring to a low boil while whisking.
- Remove from heat and let cool.
- Strain mixture into a medium mixing bowl, and cover with plastic wrap.
- Chill mixture in refrigerator for 2 hours.
- Place mixture in an ice cream maker, pour in chocolate chips, and run until the desired consistency is reached.
Notes
Remove ice cream from ice cream maker immediately to avoid having it freeze to the container walls. Store in a freezer until the last portion is enjoyed.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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