This mint ice cream is one of my family's favorite flavors. The mint flavor is so deliciously cool and refreshing. It tastes wonderful by itself, and it also pairs well with macaroons or fresh strawberries.
Homemade Mint Ice Cream
- 2 cups cream, preferably raw and definitely not ultrapasteurized
- 1 cup whole milk, preferably raw
- 3 egg yolks
- pinch of celtic sea salt
- 2/3 cup raw honey* OR 1/3 cup honey & 1/3 cup maple syrup**
- 1/2 to 1 Tb mint extract (use more or less depending on how minty you want the ice cream to taste; I think 3/4 Tb is perfect)
- 1 tsp spirulina powder (optional)***
- Combine all ingredients in a blender and mix very well.
- Pour into your ice cream maker and follow the instructions for your maker. I use the Kitchen-Aid ice cream maker attachment, and it works great! If you don't have an ice cream maker, you can instead follow these instructions to make ice cream without a machine.
**Combining maple syrup and honey together somehow results in a very neutral flavor; the maple syrup and honey flavors seem to cancel each other out. If you are on the GAPS diet, though, use all honey and it will still taste great.
***Spirulina powder will give the ice cream a beautiful green color (thanks to my friend Linda for this idea).
****To make this ice cream GAPS-legal, simply omit the spirulina powder and substitute full-fat coconut milk for the cream and milk. Using coconut milk results in a slightly different texture, but it is still delicious.
This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday at Kelly the Kitchen Kop!