Choc Peppermint Ice Creams
These ice creams are oh so lusciously creamy and decedent. They’re the kind of thing you pop into your mouth and can’t really believe what’s happening! And as a bonus, they’re free from gluten, dairy, eggs and sugar + they’re low carb. These beauties are also down right filling because they are loaded with gorgeous nutrient dense, whole foods and good quality fats like avocado and coconut.
Tip: if you’re not a fan of peppermint flavoured treats, feel free to omit it. You can increase the vanilla, or make it a double chocolate ice cream by adding some cacao powder into the filling instead. Either way you’re sure to be satisfied!
INGREDIENTS
1 avocado
1 cup unsweetened coconut yoghurt (you can use coconut cream - the thick part, although it sets a little icier rather than creamier)
3/4 cup raw cashews
4 Tbsp MCT oil
1 tsp vanilla powder or 2-3 tsp vanilla extract
3-4 Tbsp Lakanto (or sweetener of choice, maple syrup works well)
3/4 tsp spirulina powder (or matcha powder)
Peppermint oil to taste
CHOC COATING INGREDIENTS
70g quality dark chocolate (additive free)
1 Tbsp coconut oil
INSTRUCTIONS
Add all the ice cream ingredients into a food processor or Thermomix and blitz until completely smooth. Scrape down the sides and re-blend.
Taste the mixture and add more peppermint oil to taste if desired.
Pour the mixture into six ice cream moulds (I used a silicon ice cream mould) and pop in the bamboo sticks. Place the moulds in the freezer to set overnight.
Add the chocolate and coconut oil into a small saucepan and melt on a low heat. Stir until completely melted and combined.
When the ice creams are set, pop them out of their moulds and drizzle the melted chocolate on top.
Place onto a lined tray and repeat with the remaining ice creams.
Enjoy!
For even more delicious gluten, grain + sugar free sweet treats, check out my best selling eBook Just Desserts which also includes some egg, nut and dairy free options too!
For more delicious, real food ice cream recipes, check out these recipes;