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Thin Mint Ice Cream

Maria Emmerich
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Servings 12
Calories

Ingredients
  

  • COOKIES:
  • 1/4 cup coconut oil or butter if not dairy sensitive
  • 3/4 cup Natural Sweetener
  • 1/2 cup unsweetened cocoa powder
  • 1 egg
  • 1/4 tsp Redmond Real Salt
  • 2 tsp mint extract
  • CHOCOLATE DIP:
  • 2 TBS coconut oil or butter if not dairy sensitive
  • 1 oz unsweetened baking chocolate
  • 5 TBS coconut milk or unsweetened almond milk
  • 1/4 cup Natural Sweetener
  • ICE CREAM:
  • 3/4 cup plus 2 tbs coconut oil or butter if not dairy sensitive
  • 4 tbs SKINNYFat MCT oil *needed to create a smooth ice cream
  • 1/2 cup unsweetened almond milk or water
  • 4 whole eggs
  • 4 egg yolks
  • 1 vanilla bean scraped clean
  • 2 tsp mint extract
  • 1/4 cup Allulose keeps ice cream soft
  • 1/2 tsp salt *helps keep ice cream soft
  • 1/4 cup unsweetened cocoa powder

Instructions
 

  • Preheat the oven to 350 degrees F. In a medium bowl, cream the butter/oil and natural sweetener together.
  • Add in the eggs, stir until well combined.
  • Finally mix in the cocoa powder, salt <g class="gr_ gr_109 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="109" data-gr-id="109">and</g> extracts. Form 2 inch balls. Place on a cookie sheet about 2 inches apart. Flatten the balls. Bake for 10 minutes. Allow <g class="gr_ gr_108 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="108" data-gr-id="108">to cool</g> on the cookie sheet before removing.
  • <g class="gr_ gr_96 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="96" data-gr-id="96">Meanwhile</g> make the chocolate coating.
  • CHOCOLATE DIP: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the coconut milk, <g class="gr_ gr_107 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="107" data-gr-id="107">other teaspoon</g> of mint extract, and sweetener. Stir until smooth and thick. Use chocolate to dip the cookies (*Note: it works best to dip frozen cookies). Set on parchment paper to cool.
  • TO MAKE ICE CREAM: In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, almond milk/water, vanilla bean seeds (discard the pod), extract, natural sweetener, salt and cocoa powder. Blend until very smooth. Place into ice cream maker and watch the magic happen!
  • Swirl the Thin Mint cookies and extra chocolate dip into the ice cream maker for the last 30 seconds.
  • Turn off ice cream maker. Store in airtight container in the freezer.

Notes

NUTRITIONAL COMPARISON (per serving)
Traditional Ice Cream = 431 calories, 26g fat, 2g protein, 48g carbs
"Healthified" Ice Cream = 263 calories, 27.7g fat, 4.7g protein, 4.4g carbs
(90% fat, 5.5% protein, 4.5% carbs)