"...what a person accomplishes in life is directly correlated with the people around them." - John Berardi

Tuesday, July 1, 2014

Mint Chip Coconut Milk Ice Cream!

Yesterday, at the end of our 4th day in a row with no AC, stove/oven, microwave, dryer, etc. we decided that we wanted some of our favorite homemade coconut milk ice cream to help us cool off. We were seriously hardly even moving for fear of creating any body heat. We don't tolerate our house being 80 degrees very well...

The original recipe is by Danielle of Against All Grain but I modified it just a little bit (less honey, removed the coloring option, etc.). You know what is super cool about this recipe? I made it with 6 ingredients! Awesome... :) I have had a really hard time finding a coconut milk ice cream in the store that doesn't have ingredients we try not to eat or a bunch of agave or other sweetener in it.

I had to use the hot plate we borrowed from my in-laws to do the first part of the recipe and I also opted for the easier chocolate chip option (an 85% Green & Black's dark chocolate bar chopped up) since we were already limited on our cooking appliance options.

You may be wondering if you have to have an ice cream maker to create this delicious treat. My answer is definitely YES! There are recipes out there (that I've tried) that claim you can make ice cream without the ice cream maker and it turned out terrible every time for me. Try it if you want but I think the ice cream machine was definitely worth the investment! :D 

Mint Chip Coconut Milk Ice Cream

1 can full fat coconut milk (light coconut milk will not be as creamy & is more likely to get freezer burn)
1/2 cup fresh mint leaves, roughly chopped
1/3 cup raw honey
2 cups cold almond milk or coconut milk (I used all coconut milk for this last batch)
1/3 cup diced avocado
1 tbs coconut oil, melted
3/4 tsp peppermint extract (optional, usually the mint leaves makes it "minty" enough for me)
1/2 cup dark chocolate, chopped (Here is a recipe to make your own chocolate chips or you could always go for the easy option like I did this time and chopped up an 85% Green & Black's  dark chocolate bar)

1. Place the coconut milk and mint leaves in a saucepan over medium-high heat for 10 minutes
2. Place the warm coconut milk, mint, and honey in a bowl and mix until the honey has dissolved. Stir in the almond milk and peppermint extract (if using). 
3. Cover and place in the refrigerator for 4 hours. Or if you can't wait like me, put it in the freezer until cooled.
4. Pour the mixture into a blender and add the avocado & coconut oil. Blend until smooth.
5. Place mixture in an ice cream maker and process according to the manufacturer's instructions until the mixture has reached a soft serve consistency.
6. Stir the chocolate in by hand.
7. Spoon the ice cream into an airtight container and freeze until firm, about 2 hours.
8. Serve & enjoy!

Just wanted to check in on the challenge to pick activities to ROCK your personal mission this week. How has it been going? I've mostly been working on meditation so far this week but have a number of other things on the docket. I would love to hear about what you've done so far in the comments section!