Fresh Mint Chocolate Ice Cream with Ganache Swirl - dairy free, low carb, with AIP option
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Fresh Mint Chocolate Ice Cream with Ganache Swirl - dairy free, low carb, with AIP option
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Enjoy a dairy-free mint chocolate ice cream made with fresh mint for a sweet, fresh and surprisingly delicious treat!
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Ingredients
Ice Cream
- 796 ml full-fat coconut milk (2 398 ml cans)
- 2 cups fresh mint (loosely packed; I used 1 cup peppermint and 1 cup spearmint. If use dried see Recipe Notes)
- 1-3 tablespoons MCT oil (optional - for creaminess)
- 1 1/3 teaspoons powdered stevia (or to taste)
- 1/4 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon grass-fed gelatin (or arrowroot; optional - as thickener)
Ganache
- 1/3 cup sugar-free chocolate chips (use carob chips for AIP)
- 2 2/3 tablespoons full-fat coconut milk
Instructions
Ice Cream
- Blend coconut milk and mint in a blender (I used a Vitamix) until the mint is finely chopped. Alternately you can chop the mint very fine with a knife or chop in a food processor.
- Transfer mixture to a pot and bring to a boil over low heat.
- Once it reaches a boil, remove from heat and let steep for 1 hour.
- Pour mixture through a cheesecloth-lined sieve or a fine sieve. You may need to do this twice. If you have a few flecks left that should be fine and shouldn't affect the final product.
- Add in MCT oil, stevia, salt and lemon juice.
- Place mixture in fridge until chilled, at least an hour or two. (This step will help in the churning process and should result in a better texture.)
- Once mixture is chilled, measure out a ¼ cup and place it in a bowl. Sprinkle with gelatin or arrowroot and whisk until combined.
- Add 3 tablespoons of boiling water to the mixture and whisk until dissolved.
- Add gelatin mixture to ice cream base and whisk until combined. Allow to sit for few minutes.
- Pour mixture into an ice cream maker and proceed according to manufacturers' directions.
- Enjoy!
Ganache
- While the ice cream is churning, make the ganache and let it cool completely before adding it to the ice cream.
- Heat the chocolate chips and coconut milk over very low heat, stirring until melted.
- In a freezer-safe container, scoop in 1/3 of the ice cream, top with 1/3 of the ganache, then layer another 1/3 of the ice cream, then 1/3 of the ganache, then the remainder of the ice cream and top with the remainder of the ganache.
- Freeze until solid.
- Serve and enjoy!
Notes
Homemade Coconut Milk: You can use my Easiest Coconut Milk instead of full-fat coconut milk, but you might wish to increase the coconut by about one fourth and strain it after blending.
Dried Herb Option: You can use half the amount of dried mint as an alternative. The color just might not be as appealing.
- Homemade Coconut Milk: You can use my Easiest Coconut Milk instead of full-fat coconut milk, but you might wish to increase the coconut by about one fourth and strain it after blending.
- Dried Herb Option: You can use half the amount of dried mint as an alternative. The color just might not be as appealing.
- Stevia: You can use liquid stevia instead of powdered stevia, with 40 drops liquid being equivalent to 1 1/3 teaspoons powdered. You could also use Homemade Liquid Stevia. Here is a post on how to use stevia. Use honey or maple syrup -- here is a post on how to get quality maple syrup -- for strict AIP (autoimmune paleo).
- Stevia: You can use liquid stevia instead of powdered stevia, with 40 drops liquid being equivalent to 1 1/3 teaspoons powdered. You could also use Homemade Liquid Stevia. Here is a post on how to use stevia. Use honey or maple syrup -- here is a post on how to get quality maple syrup -- for strict AIP (autoimmune paleo).
- Homemade Chocolate / Carob Chips: This is a great make-your-own option for chocolate or carob chips.
- Homemade Chocolate / Carob Chips: This is a great make-your-own option for chocolate or carob chips.
- Thickener: As long as you use MCT oil, you are probably fine not using a thickener. Otherwise, use either gelatin or arrowroot to improve the ice cream's texture.
- Thickener: As long as you use MCT oil, you are probably fine not using a thickener. Otherwise, use either gelatin or arrowroot to improve the ice cream's texture.
- THM: This recipe qualifies as an "S" for those on the Trim Healthy Mama plan as long as you use gelatin if using a thickener.
- THM: This recipe qualifies as an "S" for those on the Trim Healthy Mama plan as long as you use gelatin if using a thickener.
Nutrition Information
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Calories
178kcal
(9%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
15g
(75%)
Sodium
60mg
(3%)
Potassium
196mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
319IU
(6%)
Vitamin C
3mg
(3%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Net Carbohydrates
6g
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 15g | 75% |
| Sodium | 60mg | 3% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
| Net Carbohydrates | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
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