All week long I’ve wanted mint chip ice cream, but dairy and I don’t really get along and I was out of chocolate chips. That being said, it was a long week so last night I started the base and then added the chips after a grocery run today. 🍦
Using my almond milk peanut butter chocolate ice cream recipe (click here) as a baseline, this was a total experiment as the flavors were completely different. Thankfully, it turned out great with just a bit of tweaking today.
For the final result, I combined 3 cups of unsweetened almond milk, 1/3 cup sugar, 1/4 cup coconut butter, 2 tsp peppermint extract, about 1/4 tsp of salt, 6 drops of green food coloring (just for fun) and about 1/8 cup chocolate chips.
Using what I learned last time, I just blended this all up and froze it in ice cubes overnight. Then today, I let them thaw a bit and blended it again to add in the chips. Then I transferred it to smaller containers (photo 1) and popped it back in the freezer to set. Final set result in the last photo!
Super delicious and minty fresh! I still think any almond milk DIY ice cream would be better made in the afternoon and experienced in the evening, but I have yet to plan ahead properly yet. It did make for a sweet Saturday mid-afternoon treat though!
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Gluten Free Sacramento 