Mint Choc Chip Ice Cream
Paleo, Dairy Free, Gluten/Grain Free & Refined Sugar Free.
This is a great recipe with a hidden ingredient (shhhh don't tell the kids it has avocado in it!). It is low in refined sugar and really creamy. We used an ice cream maker, but you could ude just a dish and your freezer as long as you remembered to stir it regularly. It does need to be taken out of the fridge a while before serving if it has frozen through completely. I used the lovely doTERRA Peppermint Oil, which has an amazing flavour and aroma. As it is Certified Pure Therapeutic Grade you can take it internally. The fantastic thing is that peppermint oil has been shown to be extremely protective of the digestive tract (and good for IBS sufferers of all ages) so you are getting the healing benefits of this oil as well as the great taste! It is also a good addition to any cold or flu that leaves you with congested sinuses and a sore throat, as it will unblock airways and ease the sore throat.
1 cup of coconut cream (the thick milk from the top of the can)
2tbsp honey (I use mild honey for this so it doesn't change the taste)
3 or more drops of doTERRA Peppermint Oil (keep checking and add more to taste).
100g of plain chocolate chips
Use a hand blender to mix the honey, avocado, coconut milk and Peppermint Essential Oil. Taste repeatedly to ensure the mint is strong enough (but not too strong). Stir in the chocolate chips by hand and pour into the ice cream maker or freeze in a tub for 2.5 hrs, stirring the mixture every half an hour.
If you would like a free sample of this doTERRA oil to make this recipe, please complete this Expression of Interest Form. If you would like to know more about how to use Essential Oils Everyday, please check out my Events Page for my regular classes.