Chocolate Mint Chip Ice Cream

I always say I’m not that big of a dessert fan. EXCEPT for when it comes to chocolate and ice cream. Especially chocolate mint chip ice cream on a hot summer evening. Ice cream is my dessert weakness. And the hard part for me, is finding a really good ice cream at the store that isn’t loaded with sugar and/or high fructose corn syrup and crappy ingredients. So, obviously, I was left with no choice but to buy an ice cream maker and start making my own, DUH! My friend, Megan, from The Recipe for Healing, is always making us ice cream after we get done with our walks. So, basically, my new found ice cream making obsession is her fault 😉

Here’s the ice cream maker I bought and I’m pretty happy with it so far. The only issue I have is making space in my freezer to always have the freezer bowl ready at all times. I’m thinking of getting another freezer, and no, not just for my ice cream making needs. I typically buy meat and seafood in bulk and I have literally zero room for normal items anymore. I pretty much play Tetris in the freezer every time I need to get something out.

“Ice cream is my dessert weakness”

Back to the ice cream. Okay so I wanted to make it low carb-ish since I’m trying not to go overboard with sweets, and I wanted the ice cream to have some health benefits. Then it hit me. DUHHHH. Dave Asprey has a recipe in his Bulletproof Cookbook and on his blog called “Get Some” ice cream that’s great for happy hormones, is low carb/keto, energy boosting and full of healthy fats without the sugars! Of course this had to be the first recipe I made in my new machine. It’s SOOOO GOOD! I made about 5 different test batches until I was happy with my concoction.

Things you may need:

MCT Oil – Super important for the texture of the ice cream, boosts energy and performance, boosts gut microbiome with essential fatty acids from caprylic fatty acid

Chocolate Powder – this antioxidant chocolate powder is made from 100% raw cacao beans and gives the ice cream a rich, chocolatey flavor

Vanilla Powder – made from 100% Madagascar vanilla beans, this adds an intense vanilla flavor and helps fight inflammation

Full Fat Coconut Milk – I’ve tried so many brands and this one is my current favorite

Coconut Sugar or Erythritol – I’ve used both of these as a sweetener, as well as xylitol, honey and pure maple syrup. All taste good to me, so pick your favorite, but to keep it low carb, use either erythritol or xylitol.

Peppermint Essential Oil – Click here for more info about the brand I use

Ice Cream Scoop – The trigger release is a must for scooping ice cream and I love the size of this one and use it all the time.

Ice Cream Maker – this is a great mid-priced machine

High Powered Blender – I’ve used this blender almost everyday for the past 4+ years and still love it!

CHOCOLATE MINT CHIP ICE CREAM

directions

Variations:

What’s your favorite ice cream flavor? I’m currently “testing” more flavors but I can always use some new ideas!! Leave me a comment and let me know what flavor I should make next!