Mint Chip Gelato
Serves: 6
  • 1 cup organic heavy cream (or 2 cups for a creamier ice cream)
  • 2 cups unsweetened almond milk
  • 2 TBS matcha powder (green tea powder)
  • 1 cup Swerve confectioners (or equivalent
  • 1 tsp mint extract (or ¼ cup chopped fresh mint leaves...I used chocolate mint leaves)
  • ½ tsp Celtic sea salt (keeps it soft)
  1. In a large blender, combine all ingredients and blend until mint leaves are pureed.
  2. Freeze mixture in ice cream maker, following the manufacturer's instructions.
  3. Store the ice cream in an airtight plastic container in the freezer.
  4. Allow to freeze for at least 2-3 hours before serving.
  5. Top with mint chocolate chocoperfection chips, if desired.
NUTRITIONAL COMPARISON (per ½ cup serving)

Baskin Robbin's Gelato = 280 calories, 19g fat, 4g protein, 25 carbs, 1g fiber
"Healthified" Gelato = 82 calories, 8g fat, 1g protein, 4.4g carbs, 3.2g fiber (1.2 effective carbs)
"Healthified" Ice Cream (2 cups cream) = 114 calories, 11.8g fat, 1g protein, 4.5g carbs, 3.2g fiber (1.3 effective carbs)
Recipe by Maria Mind Body Health at