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Mint Carob Chip Ice Cream

I made a trip to health food store yesterday and was able to get some good, locally made organic cream.  So I had to try some more ice cream!  I made carob chips this week and knew I wanted to add them.  And then I remembered I had some organic peppermint extract I had bought a while back to make thin mint cookies (that never happened).  So I went with mint carob chip ice cream.

The result…WOW!!!!  This is about the best ice cream I’ve ever had (and I’m not even a huge mint chip ice cream fan).  And to top it off it’s actually good for you!  Eggs, cream, carob…all very healthy.  

It sounds kind of crazy, but really this ice cream has a lot of stuff that is very beneficial for conception…high animal fat (from the cream and the eggs), calcium (from the cream and the carob), protein and iron (from the eggs).  It doesn’t get much better than that.  Ice cream that tastes awesome and is good for fertility.

You’ll notice the ice cream is not in any way green.  That’s because it’s REAL.  If your mint ice cream (from the store) is green…you might not want to eat it.

Mint Carob Chip Ice Cream

2 1/2 cups heavy cream (preferably raw) (or coconut milk)
1/2 cup whole milk (preferably raw) (or coconut milk)
3 egg yolks (optional)
1/2 – 3/4 cup maple syrup, honey and/or cane sugar (depends how sweet you like your ice cream/what you are used to)
1 Tbsp. vanilla extract
1-2 tsp. peppermint extract (start with a little and taste to see if it needs more)
1 Tbsp. arrowroot or tapioca flour (optional – helps with texture, but not critical)
1/2 – 1 cup small carob chips (or chocolate chips)

Combine all of the ingredients (except carob chips) in a blender.  Blend until well mixed.

Pour the batter into an ice cream maker and process according to instructions (It took about 15 min. in my Kitchen Aid ice cream maker attachment).

Transfer the ice cream to a freezer safe container.

Stir in the carob or chocolate chips.

Cover and store in the freezer.

Note – you may need a little extra sweetener if you are using coconut milk to compensate for the strong flavor.

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2 comments

  1. That looks really good. I’m going to have to check out your homemade carob chips recipe. I’ve never tried making any baking chocolate, so I’m intrigued.

    But first, I have a question about the peppermint extract. I make a similar ice cream. In fact, it’s our favorite homemade, and the one my sweetheart always asks for, but I have a time of it, finding a true peppermint extract, without alcohol or added oil from another plant.

    So I’m wondering what peppermint extract you found, and whether it is organic and is pure or has additives.

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