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–+ servings

Thin Mint Ice Cream

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine American
Servings 12
Calories 331.3

Equipment

High Speed Blender
Ice Cream Maker

Ingredients
  

COOKIES:

CHOCOLATE DIP:

  • 2 tablespoons coconut oil or butter if not dairy sensitive
  • 1 ounce unsweetened baking chocolate
  • 5 tablespoons unsweetened full-fat coconut milk or unsweetened macadamia milk
  • 1/4 cup Natural Sweetener

ICE CREAM:

  • 14 tablespoons coconut oil or butter if not dairy sensitive
  • 4 tablespoons MCT oil *needed to create a smooth ice cream
  • 1/2 cup unsweetened macadamia nut milk or water
  • 4 large eggs
  • 4 large egg yolks
  • 1 whole vanilla bean scraped clean (or 1 teaspoon vanilla extract)
  • 2 teaspoons mint extract
  • 1/4 cup Allulose keeps ice cream soft
  • 1/2 teaspoon Redmond Real salt 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 and extracts. Form 2 inch balls. Place on a cookie sheet about 2 inches apart. Flatten the balls. Bake for 10 minutes. Allow to cool on the cookie sheet before removing.
  • Meanwhile 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, another teaspoon 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.

Nutrition

Calories: 331.3 | Fat: 34.7g | Protein: 5g | Carbohydrates: 3.2g | Fiber: 1.2g | P:E Ratio: 0.1