Hey there, yes I know… I look different. No, I didn’t get a haircut, I’m trying out a new appearance. Please tell me what you think! While you’re formulating that answer for me, here’s another treat for you. Inspired by this recipe, I went out on a mission to make ice cream without the dairy and refined sugar and then stuff it between two gluten free dark chocolate cookies. Say Wha?! The result is a seriously mean dessert. Mint chocolate chip ice cream sandwiched between two Dark Chocolate Truffle Cookies. I couldn’t stop eating it! Help! Although, I say that about a lot of things I make.
This ice cream recipe is the first one I’ve incorporated egg yolks. I felt really guilty about wasting the whites, so I made a batch of macaroons with them, recipe to follow! Tell me how you make your ice cream, do you use egg yolks and do you notice a difference when you do? This concoction was slightly creamery than ones I’ve made without the yolks, but I’ve yet achieve the David Lebovitz status. You’ll be the first to know when I do.
*Note, you will need an ice cream maker to conquer this delight.
Leche de Coco Mint Chocolate Chip Ice Cream (Dairy free, made with coconut milk)
1 13.5 oz Can Coconut Milk ( I use Goya)
1 cup Almond Milk (can also be another nondairy milk of your choice such as cashew milk)
4 egg yolks
1 bunch of mint leaves
1/4 cup honey (or more if you really like it sweet)
1 tsp mint extract
1/2 cup dark chocolate chips (here’s a gluten & dairy free brand)
6 Dark Chocolate Truffle Cookies- Spoon and Apron Recipe
First mix the honey and egg yolks together, set aside. Over medium heat whisk together the mint leaves, coconut milk, almond milk and mint extract. Whisk constantly for about 5 minutes. Remove milk and mint mixture from heat and stir in the egg and honey mixture, adding slowly. (Check out this sweet video tutorial at AllRecipes so that you don’t cook your eggs, like I did the first three times I made this!) After you have added the egg and honey to the cream and mint mixture, place back on medium heat and whisk rapidly for about 5-10 minutes. Remove, strain the mint leaves out and chill in the fridge for about two hours or more. Remove and start mixing in your ice cream maker. When the ice cream starts to solidify, add 1/2 cup of chocolate chips. Now, if you haven’t eaten it all yet, scoop into a sandwich of two (gluten free) dark chocolate truffle cookies, here’s the recipe.