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Fresh Mint Chocolate Ice Cream with Ganache Swirl - dairy free, low carb, with AIP option

Enjoy a dairy-free mint chocolate ice cream made with fresh mint for a sweet, fresh and surprisingly delicious treat!

Prep Time
1 hr 30 mins
Additional Time
3 hrs
Total Time
4 hrs 30 mins
Servings: 12
Calories: 178 kcal
Course: Dessert
Cuisine: Vegan , Keto , AIP

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
    Cup of Yum
  1. 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.
  2. Transfer mixture to a pot and bring to a boil over low heat.
  3. Once it reaches a boil, remove from heat and let steep for 1 hour.
  4. 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.
  5. Add in MCT oil, stevia, salt and lemon juice.
  6. 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.)
  7. Once mixture is chilled, measure out a ¼ cup and place it in a bowl. Sprinkle with gelatin or arrowroot and whisk until combined.
  8. Add 3 tablespoons of boiling water to the mixture and whisk until dissolved.
  9. Add gelatin mixture to ice cream base and whisk until combined. Allow to sit for few minutes.
  10. Pour mixture into an ice cream maker and proceed according to manufacturers' directions.
  11. Enjoy!
Ganache
  1. While the ice cream is churning, make the ganache and let it cool completely before adding it to the ice cream.
  2. Heat the chocolate chips and coconut milk over very low heat, stirring until melted.
  3. 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.
  4. Freeze until solid.
  5. 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

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

% 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.