Chocolate Mint Ice Cream (Edit recipe)

This ice cream is a kitchen miracle! So creamy and loaded with hints of mint and is egg-free. Using cassava flour as the thickener makes this possible and it’s so amazing at getting the job done. You can omit the peppermint oil if you want a luxurious chocolate only delight! How about some add-ins? Once it’s frozen and before you put it in the freezer, stir in some chopped chocolate mint gems, crushed cookies, chopped nuts, or dehydrated strawberries, so many possibilities. Usually about 1 cup of whatever your craving is a good amount to add.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	872
Fat:	55 g
Carbohydrates:	83 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	346 mg
Fiber:	13 g
Sugars:	63 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

3.5 cups Almond Milk, or milk of choice
.5 cup Pure Maple Syrup
3 Tbsp Cocoa Powder, up to 5 depending on preference
2 Tbsp Cassava Flour
1 tsp Pure Vanilla Extract
.25 tsp Sea Salt
6 pinch Peppermint Essential Oil, 6-8 drops or peppermint extract

optional add-in

1 cup Mint Hu Dark Chocolate Gems, roughly chopped, or add in of choice

Shop

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

Add all ingredients (except for add-ins) to the base of your high powered blender and blend until well combined.
Pour into a heavy bottomed 3qt saucepan. Cook, stirring constantly over medium heat, until mixture thickens and you see some fat bubbles. Usually around 5-8 minutes.
Pour into a heat proof container and let it set for 15 minutes to cool slightly. Place a sheet of plastic wrap directly on top of the warm mixture, keeping a skin from forming. Refrigerate until completely cooled, a minimum of 3 hours or so depending on the container. Best if you let it cool overnight.
Freeze in your ice cream maker according to the manufacturer’s directions. If you’re going to toss in some add-ins, now is the time. Toss them in & stir to combine. Place ice cream in a freezer safe container and place in the freezer to firm up a bit.
To serve, remove from the freezer and let it set out 10-15 minutes, then scoop and enjoy!

Notes

If you like very rich and dark chocolate, add all 5 tablespoons of cocoa powder. If a more mellow chocolate flavor is your thing, go with 3 tablespoons.