Against All Grain - Mint Chip Ice Cream
1 can full fat coconut milk
fresh mint leaves
1/2 cup raw honey
2 cups cold almond milk
3/4 tsp peppermint extract
1 tbs coconut oil
10 drops liquid chlorophyll for coloring
1/2 cup dark chocolate
Place the coconut milk and mint leaves in a saucepan over medium-high heat for 10 minutes
Place the warm coconut milk, mint, and honey in a bowl and mix until the honey has dissolved. Stir in the almond milk and peppermint extract. Cover and place in the refrigerator for 4 hours.
Pour the mixture into a
and add the avocado, coconut oil, and coloring if desired. Blend until smooth.
Place mixture in an
ice cream maker
and process according to the manufacturer's instructions until the mixture has reached a soft serve consistency.
Stir the chocolate in by hand.
Spoon the ice cream into an airtight container on top and freeze until firm, about 2 hours.
Serve immediately, or slightly defrost the ice cream in the refrigerator for 1 hour for later serving.