Coconut Milk Mint N Chip Ice Cream Food

MINT-CHIP COCONUT MILK ICE CREAM

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

COCONUT MILK MINT N CHIP ICE CREAM

Steps:

• 1. In a medium saucepan combine the mint leaves, sugar and water and bring to a boil. Lower the heat and simmer for 10 minutes. Let it steep for 15 minutes. 2. Pour the contents of the saucepan into a blender jar, add the coconut milk, baby spinach, vanilla and salt. Liquefy for about a minute or until smooth. It should look nice and green now! 3. Strain the mixture into a medium size mixing bowl (if possible, one with a spout for easy pouring.) Let it cool in the fridge for an hour or until the bottom of the bowl feels completely cold. 4. Once chilled, strain it again into your ice cream maker's bowl, and freeze in your ice cream maker according to the manufacturer's instructions. It took just about 30 minutes in my awesomeCuisinart Ice Cream Maker. Place a food storage container (where you want to keep your ice cream) in the freezer. Don't have an ice cream maker? That's cool, Mr. Lebovitz tells you how to make ice cream without an ice cream maker here. 5. A few minutes before the ice cream maker is done churning, melt the chocolate chippers in the microwave in a dry glass bowl. I don't do double boilers (yawn.) It took my microwave 90 seconds on low power, stirring every 30 seconds, to melt the chips completely. 6. Now comes the fun part! When the ice cream maker is done churning, remove your food storage container from the freezer and spread about half of the ice cream on the bottom. Drizzle about half of the melted chocolate all over the ice cream and stir to break up the chocolate into tiny chips. Beat it into submission if you have to! Repeat with the other half of the ice cream and the rest of the melted chocolate. 7. When you're done having fun breaking up the chocolate, cover the bowl and freeze the ice cream until firm. I always take it out of the freezer about five minutes before serving so it's not too hard and it's way easier to scoop.

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
• Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
• About 10 minutes into the freezing, add the chocolate chips.
• About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

COCONUT MILK ICE CREAM

Steps:

• Combine blueberries and sugar in a saucepan over medium heat; cook and stir until sugar has dissolved, about 5 minutes. Transfer syrup to a covered container and freeze for 30 to 40 minutes.
• Stir coconut milk into syrup until uniform. Pour into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.