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Mint Chocolate Chip Ice Cream

Adapted from recipes and techniques outlined on Wardeh Harmon’s www.gnowfglins.com, as well as in the books Vice Cream, by Jeff Rogers, and The Sneaky Chef, by Missy Chase Lapine.

• 1 can (15 ounces) of organic coconut milk (not light)
• 2 3/4 cups rice milk
• 1/2 cup agave nectar or honey
• 1 teaspoon peppermint extract
• 1/2 cup Green Juice (see recipe below)
• 1 1/2 cups dairy-free chocolate chips (I use Enjoy Life brand)

Combine all ingredients except chocolate chips in a Vita-Mix or other blender and mix well. Place blender in the refrigerator for several hours (or the freezer for a half-hour) to chill mixture.

Pour mixture into the pre-frozen container of an ice-cream maker, stir in chocolate chips and process until the mixture is the consistency of soft-serve ice cream. Any leftovers can be stored in the freezer for several weeks. (Hint: When stored in the freezer, the ice cream will freeze hard and will need to thaw a bit before it can be scooped out and served.)

Yield: 1 1/2 quarts

Green Juice

• 3 cups raw spinach leaves
• 1 cup water

Thoroughly wash spinach. Bring spinach and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. Pour entire mixture into a Vita-Mix or other blender and puree. Store in refrigerator for up to three days, or freeze in 1/4 cup or 1/2 cup portions for later use.

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