I scream, you scream, we all want Paleo ice cream! This is Dan from Primal4Life bringing you ”Mint Chocolate Chip Ice Cream” from the cookbook Make It Paleo. Since I got my first ice cream maker last week, (no not the kiddy version, the real deal!) we decided to break it in with a great sounding ice cream recipe from the book Make It Paleo. We’ve used this book many times in the past six months, and therefore we have no doubt that this recipe will be minty fresh and super tasty. This was the first cookbook that we picked up from Julian Bakery, when they first started expanding and making their Paleo section the ultimate go to place for anything healthy, Paleo, and good for you.
This recipe is actually quite simple, and I’ve made ice creams before, but without an ice cream maker. To be honest it wasn’t hard to do without an ice cream maker, the complicated part was getting the right consistency after it’s been frozen and turned into a big block of ice. I’d have to remove the ice cream about an hour before wanting to consume it and hope it was soft enough… With that said, having an ice cream maker would be a key item now that I’ve used one! This recipe starts off on the stove, you combine all of the ingredients (except the chocolate chips) in a sauce pan, boil it at a low temp while whisking, strain the mixture into a mixing bowl, and cover it with plastic wrap. Then you allow it to cool in the fridge for a couple hours before finally using your ice cream maker.
• 1 Can coconut milk (16 oz)
• ¼ cup Coconut Secret – Coconut Nectar
• 1 tsp vanilla
• 3 egg yolks
• 1 tsp peppermint oil
• 1 cup semisweet chocolate chips
1) Combine all ingredients except chocolate chips in a sauce pan.
2) Bring to a low boil while whisking.
3) Remove from heat and let cool.
4) Strain mixture into a medium mixing bowl, and cover with plastic wrap.
5) Chill mixture in refrigerator for two hours.
6) Place mixture in an ice cream maker, pour in chocolate chips, and run until the desired consistency is reached.
• 2.5 hours
• 10 minutes
Makes: 1 pint
In case you didn’t notice, we upgraded the recipe by swapping out pure maple syrup for Coconut Secret – Coconut Nectar. We use it quite often, especially when something calls for agave nectar, but even with maple syrup we’ll upgrade to the Coconut Nectar. For the health benefits from the vitamin C, broad spectrum of B vitamins, amino acids, and much, much more. It’s tasty, healthy, and we get it from Julian Bakery right there along with our Paleo Bread and Paleo Butter.
When the ice cream was served, it didn’t last long…. So minty, so creamy, so fresh, along with a nice crunch from the chocolate chips. We had no remorse, since this was made with all healthy ingredients; even our eggs are farmed organic! Don’t forget the finishing touch with a mint leaf!
So make sure you go to www.JulianBakery.com/Paleo and take a peek at their site… Make sure you snag the Make It Paleo cookbook, some Coconut Nectar, and stock your freezer with some fresh Paleo Bread too! Remember, Julian Bakery offers the healthiest bread for us Paleo Peeps, keeping it low in carbs, low in calories, high in protein and fiber, as well as making it sans GMO’s, gluten, grains, soy, and yeast too! It is the only bread that I will make a sandwich with, due to the fact that I have no side-effects from it with my Leaky Gut. And the same goes for the food products that Julian Bakery offers, like their OU81 Bars – so tasty, make with fresh ingredients, and no side effects. Give me a Clif Bar and you might as well give me a bed to lay down on, no thanks!
I appreciate you taking the time to check out our Paleo food blog… I hope you enjoyed this recipe for “Mint Chocolate Chip Ice Cream” and please stop by again soon!
Check Out This Other Article: Paleo Bacon Wrapped Chicken Thighs
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