Peppermint choc-chip ice-cream
Since giving up dairy, ice-cream has obviously been off the cards. I used to enjoy the occasional treat of creamy goodness – my absolute fave being peppermint choc-chip flavour. On my last visit to Cheddar in the UK, my sister and I devoured a scoop of the stuff – it’s her favourite too – and her impending visit spurred me to find an alternative recipe that ticks all the right tummy-friendly boxes. Was it possible to make ice-cream that’s sugar- and dairy-free? Here are the results!
Makes about 1 litre (or just less than…)
- 800ml x rice milk
- 1 x avocado
- 6 x medjool dates, pitted
- ½ tsp x pure peppermint extract
- ½ tsp x pure vanilla extract
- ¼ cup x cacao nibs
Combine all ingredients, except for the cacao nibs, in a blender and process until smooth.
If you have an ice-cream maker (which I don’t), add the mixture then drop the cacao nibs in and let it churn until you get a creamy consistency. Transfer to a freezer-safe container and leave for 1-2 hours, then serve.
Otherwise, pour into a freezer-safe container and stir in the cacao nibs. Place in the freezer for a few hours, removing every half an hour to whisk; otherwise it’ll freeze into a block. Wait until it reaches desired consistency, then serve. The time this takes will depend on the coldness of the freezer and the size of your container (using two containers instead of one will speed up the process).
I state cacao nibs in the recipe as I’d prefer to use them but couldn’t get them in time to make this round. Instead, I used a good-quality dark chocolate (with no added milk powder etc.) so there was a touch of sugar but nowhere near the quantity in normal ice-cream!
Because of the use of avocado, the colour doesn’t turn out as vibrantly green as you may be used to. I found this recipe online that uses spinach (don’t be afraid!) to achieve the bright, fresh colour I normally associate with this ice-cream flavour. Perhaps a combo of avocado and spinach might add creaminess and colour to my next attempt! Using this as a base, you can easily play around and come up with your own delicious flavour combos. Or try switching the rice milk to coconut milk for some tropical-inspired concoctions. Mango/coconut/papaya anyone?
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