Monday, July 15, 2013

Coconut Chocolate Chip Mint Ice Cream

Coconut Chocolate Chip Mint Ice Cream

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)
This Coconut Chocolate Chip Mint Ice Cream is one of the best flavored non-dairy ice creams I have ever tasted, refreshing, minty with a hint of chocolate. Who doesn't like that, not only that you don't have the fat and calories of normal ice cream, it is a true treat and that is an added bonus!
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 4 Hours 10 Minutes
  • 1 Can Full Fat Coconut Milk
  • 1/3 Cup Sugar
  • 1 1/2 Tablespoons Corn Starch
  • 12 Sprigs Fresh Mint Leaves
  • 1 Pinch Salt
  • 1/4 Cup Mini Chocolate Chips (non-dairy)
Cooking Directions
  1. In a small pan combine coconut milk, sugar, salt, and corn starch, whisk together making sure there is no lumps. On medium low heat dissolve sugar, once sugar is dissolved add mint leaves and turn burner off. Cover and let steep for 30 minutes, after 30 minutes remove mixture to a glass bowl and cover for several hours or over night. Once mixture is ice cold strain mint leaves and pour in to your ice cream maker and follow the directions of your maker, about the last 5 minutes of churning add chocolate chips. Remove from maker and transfer to your freezer. ENJOY!!


  1. YUM! I'm definitely adding this to my summer "to do" list, Rachelle! :)

  2. anything healthier you can replace corn starch with??