My ❤️ and I, Lincoln, try to eat very healthy. We've seen our share of health issues and did a bunch of research to know that what we put in our bodies really does matter. For the most part, we are pescatarian (wild caught and particular about where in the globe it came from). DAIRY free, and all-organic.
With all of that said, he has a major weakness for Baskin Robins Mint Chip cake. 🤷🏻♀️🤦🏻♀️. I know, I don't get it either... dyes, refined sugars, non-organic dairy 🤢. But it doesn't matter - once a year, on his birthday, he's all in. So, just like every year, I called them up to place the order "Please write 'Happy Birthday Lincoln'" - and then it hit me - I could TOTALLY make a healthy version of this!!
So, I set out to compete with Mr. Baskin Robins himself. Game on! Below is what I came up with. The verdict is still out if I won the competition (which probably means Lincoln liked the Baskin Robins version better and doesn't want to hurt my feelings) but I sure enjoyed this guilt-free take! Sorry for the long background here but the history is totally relevant!
Try it out and let me know what you think!
Dairy-Free Mint Chip Ice-Cream
2 (14-ounce) cans full-fat coconut milk
1/2 cup maple syrup
1/4 teaspoon kosher salt
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
1/2 cup chopped fresh mint leaves (or 3/4 teaspoon peppermint extract if you have that)
3 1/2 ounces bittersweet mini chocolate chips
1. Prep your equipment: The day before you want to make ice cream, place the freezer bowl of your ice cream maker into the freezer.
2. Make the base: Pour 1/4 cup of the coconut milk into a small bowl and set aside. Combine the remaining coconut milk, maple syrup, and salt in a medium saucepan over medium heat.
3. Make the cornstarch slurry: Whisk the cornstarch into the bowl of reserved coconut milk until completely dissolved.
4. Add the cornstarch slurry: Stir the cornstarch mixture into the warm coconut milk base on the stove and cook over medium heat until the mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. Be careful not to let the mixture come to a boil.
5 Add flavoring: Remove the mixture from heat and stir in the vanilla and mint leaves (or peppermint extract).
7. Blend all the ingredients in a blender so that the mint leaves are well combined.
8. Cool the ice cream base: Pour mixture into a shallow container and allow it to cool at room temperature for about 20 minutes. Cover the container and refrigerate for at least 3 hours, or for up to 3 days.
9. Churn ice cream: When ready to churn your ice cream, make sure the base mixture is completely chilled. Pour the base into your ice cream machine and churn for 10 to 15 minutes, according to manufacturer’s instructions. You’re looking for a consistency that’s soft but thick, like frozen custard or soft serve ice cream.
10. Add the chocolate: When ice cream is ready, with the mixer still running, add in the chocolate chunks and process until just combined.
11. Freeze until hard: Scrape the ice cream into a loaf pan (or other freezer-safe container), and cover tightly with plastic wrap. Freeze for at least 3 hours to allow the ice cream to harden.
Before serving, allow ice cream to sit out on the counter until it’s soft enough to scoop, usually about 10 minutes.
Fudgy Protein-Packed Quinoa Brownies:
1 cup cooked quinoa
1/2 cup cocoa powder
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup melted coconut oil
1/4 cup coconut milk
2 eggs (or flax eggs if you're going vegan)
1.5 tsp baking powder
1 tsp vanilla
Preheat your oven to 350 degrees, and line an 8 x 8 pan with parchment paper or spray with baking oil.
Add all of the ingredients to a blender (I used my Vitamix but you can also use a food processor).
The brownies will be quite thin in texture, but they should not be too liquid.
Pour your brownie mixture into the pan, and bake for 30-35 minutes, until a toothpick comes out clean.
Let cool, cut into 12 pieces.
Top with Mint Chip Ice-Cream and enjoy!