Paleo Peppermint Ice Cream with Chocolate Sauce
Dec 30, 2015 | Sarah LanphierPin This Post
If you were in PA, or the surrounding area on Christmas, then you too enjoyed the California like temperatures. Needless to say, a cup of steaming hot cocoa wasn’t very desirable.
As a kid, peppermint ice cream was my absolute favorite, so when I heard it was going to be 70 on Christmas, I decided to recreate my favorite childhood dessert with a healthy twist.
Paleo Peppermint Ice Cream
2 cans organic full-fat coconut milk chilled
1 cup organic coconut palm sugar
1/4 cup crushed organic peppermint candies (not 100% Paleo but worth the splurge)
1/2 TBS vanilla extract
1 TBS peppermint extract
pinch sea salt
Blend all of the ingredients in a blender, except the candies, until smooth. Turn off the blender and fold in the candies with a spatula or wooden spoon. Tip: when removing the coconut milk from the can, scrape the edges with a knife first, then dump the whole can into the blender.
Follow the normal procedure of your ice cream maker.
1 cup date sugar or coconut palm sugar
1/2 cup water
1/2 cup organic cocoa powder
1 tsp vanilla extract
1 tsp cinnamon
1 TBS instant coffee
pinch sea salt
In a saucepan, whisk the sugar, cocoa powder, water, cinnamon, coffee and salt together. Bring up to a boil and continue to let it boil for 2 minutes. Watch it closely to make sure it doesn’t boil over. Turn off the heat. Once it stops boiling, whisk in the extract. Let it cool to room temperature before topping the ice cream.
Optional: garnish with additional crushed candies and a fresh mint leaf. This would also be delicious topped with Forger Chocolate Chia.