Mint Chocolate Chip Coconut Milk Ice Cream
My Mom used to make ice cream in an old fashioned hand crank ice cream maker. I remember endlessly cranking that thing on our patio in the summer heat...but luckily, there's a much better way to make your own ice cream at home!
- 27 oz full-fat coconut milk
- 2 egg yolks
- 2/3 cup sugar
- 4 drops peppermint essential oil
- 4 ounces semi-sweet chocolate chopped (about 1 cup)
Whisk the coconut milk, sugar, and egg yolks together in a medium saucepan and set over medium heat.
Stir the mixture on medium heat for 15 - 20 minutes (DON'T bring to a boil) until the mixture thickens enough to coat the back of a spoon.
Let mixture cool. I put it in a stainless steel bowl and placed it in the refrigerator. It was cool within 1/2 hour.
Once cool, add the peppermint essential oil and stir.
Add mixture to your ice cream maker and process.
Add the chopped chocolate during the last 5 minutes of the ice cream maker's processing.
Calories: 349kcal | Carbohydrates: 26g | Protein: 3g | Fat: 27g | Saturated Fat: 21g | Cholesterol: 49mg | Sodium: 16mg | Potassium: 295mg | Fiber: 1g | Sugar: 21g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 4.2mg