Homemade Fresh Mint Ice Cream
Mint Chocolate Chip Ice Cream is oh so creamy and full of minty flavor! Think Andes Mint! Oh, and did I mention this recipe is naturally sweetened? Add a handful of fresh spinach for a sneaky health boost and a beautiful green color.
Servings: 8 servings or 1 quart
Calories: 246.7kcal
Ingredients
- 2 cans full-fat coconut milk
- ⅓ cup maple syrup
- 1 packed cup fresh mint leaves
- handful of spinach
- 1 tsp vanilla extract
- pinch of salt
- ¼ cup cacao nibs
Instructions
- Combine all the ingredients except for the cacao nibs into a blender and blend on medium-high until everything is well combined and smooth.
- If you are using the "freeze and stir" method, pour the ice cream base into a loaf pan and place it in the freezer. Remove the pan from the freezer every 30 minutes or so and stir. Continue doing this until the ice cream is half frozen. Once half-frozen, remove the pan from the freezer and fold in the cacao nibs. Place the pan back into the freezer and allow to become completely frozen before serving.
- If you are using an electric ice cream maker, add the ice cream base to the frozen drum of the mixer. Turn on and wait about twenty minutes or until the ice cream is frozen but still soft. Scoop the ice cream out of the ice cream maker and into a stainless steel bowl. Gently fold in the cacao nibs. Place the ice cream back into the drum to continue freezing or place in a loaf pan and allow to continue freezing in the freezer.
- Once frozen, scoop some of the ice cream into a bowl and enjoy!
Nutrition
Calories: 246.7kcal | Carbohydrates: 12.5g | Protein: 2.4g | Fat: 22.2g | Saturated Fat: 19.3g | Sodium: 13.7mg | Potassium: 241.7mg | Fiber: 0.5g | Sugar: 8.1g | Vitamin A: 5.3IU | Vitamin C: 1mg | Calcium: 32.2mg | Iron: 3.2mg