July 03, 2014

Recipe Review and an Ice Cream Recipe Book

I have something a little different for you today. My friends Vivian from The Real Food Guide and Jennifer from Predominantly Paleo have created an e-book with 24 autoimmune paleo friendly ice cream recipes called We Can All Scream for Ice Cream, and today I get to share one of the recipes from the book with you!

These ladies have worked really hard to put this book together and so I hope you will show them some support by purchasing their e-book here. It only costs $5.99, and you get 24 recipes!
After trying this recipe I don't know if you will be able to resist buying this book. This Mint Chip Ice Cream is amazing! And perfect for the heat wave we are currently having (at least here in BC).

One of my favourite parts of this collection is that you don't need an ice cream maker to make these recipes! All you need is your freezer. And for this girl who doesn't yet own an ice cream maker I appreciate the effort Vivian and Jennifer took to make these recipes very user friendly.

Mint Chip Ice Cream


  • ½ cup coconut oil, melted
  • 1 tablespoon carob powder
  • 1 can (13.5 fl oz/398 ml) full fat coconut milk
  • ½ teaspoon real peppermint extract
  • ¼ cup fresh mint leaves
  • 3 tbsp pure maple syrup
  • Handful fresh baby spinach


  1. 1. Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
  2. 2. In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want a greener looking ice cream, add in the fresh baby spinach. 
  3. 3. Blend until the leaves are well combined and your mixture is smooth.
  4. 4. Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
    5. Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.
— or —

  1. If not using an ice cream maker: 
  2. 1. pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
  3. 2. Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. 
  4. 3. Place the mixture back in the freezer.
  5. 4. Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
  6. ** Note: Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

Have an amazing day everyone! To buy a copy of We Can All Scream for Ice Cream please click here

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