I am so excited to have Jennifer from Predominantly Paleo back to share her recipe for Mint Chip Ice Cream from her brand new eBook, We Can ALL Scream For Ice Cream! You may remember Jennifer from her incredible recipe that she shared back in April for Magical Paleo Lasagna from Predominantly Paleo. You can find Jennifer on Facebook and Instagram. Today I am incredibly EXCITED to share We Can ALL Scream For Ice Cream!!!!! This is a completely dairy-free, nut-free, seed and legume free, refined sugar free, and egg-free Ice Cream Book designed to accommodate those with very restricted diets and food sensitivities as well as those who are following an Autoimmune Paleo Protocol! Vivian, my co-author (aka partner in crime) from The Real Food Guide and I wrote We Can ALL Scream For Ice Cream with several groups in mind. First are the “AIP’ers” – those who are following the Autoimmune Protocol. In her book, The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body, Dr. Sarah Ballantyne recommends that in addition to eliminating grains, dairy, and refined sugar in the regular Paleo lifestyle, those with autoimmune conditions should also try excluding eggs, nuts, seeds (including CHOCOLATE), and nightshades. This makes for an incredibly healing way of eating, but is also very restrictive! For times of celebration, Vivian and I wanted to offer frozen treats that could be eaten responsibly (on occasion) even within the guidelines of the Autoimmune Protocol. We’ve even included fructose counts so that you can make an educated decision when strictly following AIP! We also wrote this with a special group of kiddos in mind! There are ever so many children these days with food intolerances, behavioral disorders (relying on restrictive whole food diets), and other diagnoses which can be challenging for both the parents and these sweet kids. It’s hard enough telling a child “no” in general, but to tell a child “never” with regards to celebratory treats can be downright devastating for everyone involved. For this reason our ice creams, popsicles, and other treats are TOP 8 ALLERGEN FREE so that when a special occasion does arrive, parents and caretakers can be prepared! Whole food desserts sweetened minimally are much less likely to provoke the negative responses that artificial dyes, preservatives, dairy, nuts, and wheat can cause in the wrong little bodies (or big bodies)!!
We Can ALL Scream For Ice Cream offers 24 recipes, all AIP, VEGAN, AND TOP 8 ALLERGEN FREE! Click here to download the entire book now for $5.99!
PALEO MINT CHIP ICE CREAM
½ cup coconut oil, melted (find raw organic coconut oil here)
1 tablespoon carob powder (find organic carob powder here)
1 can (13.5 fl oz/398 ml) full fat coconut milk (find BPA and additive-free coconut milk here)
½ teaspoon real peppermint extract (find gluten-free peppermint extract here)
¼ cup fresh mint leaves
1 tbsp pure maple syrup (find 100% pure maple syrup here)
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 smooth.
- 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.
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- 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.