AIP Mint Coconut Ice Cream Recipe
Mint steals the show in this AIP mint coconut ice cream recipe. Don’t worry about a hugely tropical flavor – the mint is king in this sweet treat.
Picking Your Mint
I used regular garden mint to make this ice cream, but you may have better options available.
Garden mint works just fine of course. Use only the leaves, which will be blitzed together with avocado to make a puree.
Make sure you do a thorough job with either a blender or food processor. Nobody likes clumps of leaves in their ice cream!
If, however, you have access to spearmint, that would be an intriguing flavor to use.
I know spearmint is not always easy to get your hands on, and it doesn’t appeal to everyone, but it’s certainly an option.
There are some types of mint that are even rarer. Apple mint, chocolate mint, banana mint (I’ll pass on this one), lavender mint, and orange mint are some of the less common varieties.
I doubt you’ll see those, but if you do there might be some possibilities to change up this ice cream with a different variety of mint.
Benefits of Mint
This refreshing plant has many good things going for it, although some will argue that most people don’t consume enough to reap any of the benefits.
That’s a pretty fair statement, but it still seems like there are a lot of upsides to adding mint into your regular rotation of ingredients.
Notable for autoimmune protocol, mint is a great source of antioxidants. That means your body gets a little help warding off free radicals.
It’s also got a decent amount of manganese, copper, and vitamin C.
And as you probably know, eating minty foods like this ice cream is a great way to freshen your breath.
Dairy Substitutions for AIP
If you cheated and jumped ahead to look at the ingredients you know that this ice cream contains no dairy. Zero. None.
That’s intentional. Dairy can be quite problematic for those with autoimmune conditions.
The lactose and the casein in dairy are often the culprits. Even if you’re not convinced that dairy is an issue for you, try an elimination diet for at least 30 days (preferably 60) and then reintroduce dairy to see how you feel.
While you’re on a break (or if you’ve already broken things off forever) from dairy, there are plenty of substitutes you can rely on to make treats like this ice cream.
Coconut cream is a great option for milk. You can make your own or buy the canned version. But that’s just the beginning.
Get even more dairy swaps in this article on AIP substitutes for dairy.
A refreshing mint ice cream perfect for any hot day.
- 1.5 oz (45 g) of fresh mint, leaves only
- 2 cans (400 ml each) full-fat coconut milk, room temperature
- 1 small avocado, peeled
- 1/4 cup (60 ml) of honey, plus extra to serve
- Unsweetened desiccated coconut, for garnish
- Blitz the mint leaves and avocado to a smooth puree using a blender or food processor. Set aside.
- Shake the coconut milk well and pour into a large bowl. Whisk the milk well until there are no lumps, then whisk in the mint/avocado puree. Cover the bowl and leave to infuse at room temperature for 1 hour.
- Strain the mixture through a double layer of muslin, discarding the pulp. Whisk the raw honey into the strained mixture.
- Pour the mixture into an ice cream maker and churn, following the manufacturer’s instructions. Transfer the ice cream into a suitable freezer container store covered.
- To serve, garnish with a drizzle of honey and a pinch of unsweetened desiccated coconut.
All nutritional data are estimated and based on per serving amounts.
- Calories: 323
- Sugar: 9 g
- Fat: 30 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g