Wednesday, July 25, 2012

Dairy-Free Mint Chip Ice Cream {gluten and egg-free, too}

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This hot weather has inspired me to play with my ice cream maker and the results have been fun and yummy!  Plus, our grocery store seems to have stopped carrying dairy-free ice cream (sad, but true!), so homemade it is.  Last summer I made some soy-based ice cream and, while it was pretty good, I didn't love how the soy flavor tainted the ice cream flavor (you know what I'm talking about).  But with the use of coconut milk, all my dreams of frozen creaminess have been met!  If you have an ice cream maker, get it out!  If you have a dairy allergy and don't own an ice cream maker, you really must get one!  I have this simple Cuisinart model which does a wonderful job.  Gone are the days of dry ice and rock salt.  With this, you simple store the inner part of the ice cream maker in the freezer.  When you're ready to make ice cream, you just pull that freezer bowl out of the freezer and pop it into your maker. Pour in your ingredients and 20 minutes later . . . voila!  Plus you can use it to make sorbet, slushies, frappacchinos and more (more on those ideas later).

For this recipe, I chose to leave the mint ice cream white, but if you'd like yours green you can do it without artificial food coloring.  Check out Jennifer's recipe at The Unrefined Kitchen for a green spinach-ified mint ice cream.

So on to the recipe . . .

Mint Chip Ice Cream {gluten, dairy and egg-free}

2 (13.5 oz) cans full-fat coconut milk (about 3 1/4 cups) - *To ensure a creamy texture, use the cans of coconut milk and not the coconut milk beverage found in cartons.
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
2 tsp mint extract
1/2 cup mini dairy-free chocolate chips or shredded dairy-free chocolate bars (such as Enjoy Life Boom Choco Boom bars)

Mix all ingredients except chocolate chips and let chill in the refrigerator for at least one hour (overnight is fine too).  Once chilled, pour mixture into ice cream maker, turn it on and let it churn for about 20 minutes (check the instructions on your ice cream maker for specifics to your machine).  When the ice cream has reached soft-serve consistence, add in the chocolate chips and let it churn a few minutes more to mix in the chocolate.  You can eat it straight out of the ice cream maker or, if you prefer a harder set, transfer ice cream to the freezer till firmer.

NOTE:  Store the freezer bowl of your ice cream maker in your freezer at all times.  Then your ice cream maker will be ready to use when you're ready to make ice cream.

This recipe is being shared at Allergy Free Wednesday

This recipe was featured at Real Food, Allergy Free!



10 comments:

  1. Hmmmmmm, I may just have to invest in an ice-cream maker. Looks yummy!

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    Replies
    1. Daisy - Thanks! I do love how quick and easy our ice cream maker is! And so many flavor options!

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  2. Thank you for this!! We just discovered making our own ice cream using canned coconut milk!! I feel like it's opened up a whole new world for us..... our "local" store carrying dairy-free ice cream that is reasonably priced or even good is 2 hours away.

    My kids aren't keen on the coconut flavor.... so I was hoping to find a mint ice cream recipe that would "hide" some of the coconut flavor!!!

    Sop glad we found your website!!

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    Replies
    1. Kelly - So glad you stopped by! Im working on a few other ice cream flavors so hopefully I'll be able to share those soon!

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  3. We just got an ice cream machine, and my son is so excited! This will be a great recipe for us to try it out with!

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  4. Thank you for this recipe! My 6 year old son has been put on a dairy and soya free diet and he's really missing ice-cream.. We made this recipe this morning and it's delicious!

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    Replies
    1. I so glad to hear that! WIth this hot weather, (dairy-free) ice cream is a real treat!

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  5. I make ours similar to this but using palm sugar (low glycemic index, high in nutrients!) or raw honey and adding a few tablespoons of raw cacao powder. We have homemade ice cream every friday for "Family Night" so I'm always experimenting with new recipes. A favorite is Caramel Apple Sundaes; Homemade vanilla topped with homemade caramel sauce and chopped apples and pecans! We could never go back to store bought!

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    1. Caramel Apple Sundaes sound great! Tell us about your caramel sauce recipe!

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  6. We use this recipe because we aren't dairy free (we just use raw);

    http://heavenlyhomemakers.com/homemade-caramel-sauce-no-corn-syrup


    But I will be giving this one a try soon, it looks yummy and uses palm sugar and coconut milk! Also dairy free;

    http://www.allergyfreealaska.com/2013/05/17/liquid-gold-dairy-free-caramel-sauce/

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