Mint Chocolate Chip Ice Cream
1 1/2 C coconut milk (canned works best)
3 C heavy cream
1 tsp peppermint extract
3 Tbsp pure maple syrup or honey
Mix the milk and nectar with a mixer for 1-2 minutes making sure the nectar is mixed well with the liquids. Stir in cream and peppermint extract. Pour mixture into your machine and process. When done, if you want more mint or need more sweetness, you may add more peppermint and stevia (or peppermint stevia!) to taste.
1/2 C coconut oil
2 Tbsp carob powder
1 square Bakers unsweetened chocolate
1/2 – 1 tsp stevia
Melt the coconut oil and chocolate square in a saucepan on low heat. Add in carob powder and stevia to taste. Reserve a few tablespoons and place the rest on a paper plate and freeze. Stir in the reserved liquid chocolate, and it will harden with the cold ice cream (kind of like a chocolate swirl). Once the chocolate on the plate is frozen, break into pieces and stir into the ice cream. Other options: Sprinkle little pieces over the top or pour the liquid on top like a healthy magic shell.
Enjoy immediately or freeze for later (may have to be softened and stirred before serving).