Paleo Autoimmune Mint Chip Ice Cream

paleo autoimmune ice cream

Paleo Autoimmune mint chip ice cream


I’m pretty sure that ice cream is the  quintessential summer treat.

I’m not kidding when I tell you that we eat it twice once a week.  The thing is,even though I eat dairy, I prefer my ice cream dairy-free.

When my friends Vivian from The Real Food Guide and Jennifer from Predominately Paleo, created an eBook filled to the brim with dairy-free ice cream recipes, I knew I had to get my hands on a copy.

We Can All Scream for Ice Cream does not disappoint. The bonus about this book is that every recipe is  Paleo Autoimmune compliant and this mint chip ice cream is amazingly delicious to boot.


Paleo Autoimmune mint chip ice cream

What’s Inside:

  • The ins and the outs of the Paleo Autoimmune Protocol
  • What to watch out for when shopping for quality ingredients (Don’t make the mistake of buying pantry items filled with harmful additives).
  • 24 completely allergen free recipes including favorites like strawberry ice cream, caramel sauce and so much more!
  • Learn how to make perfect ice cream without an ice cream maker.

You get all of this awesomeness for the unbelievable price of $5.99!

But that’s not all.

Buy this eBook now and email me a copy of your receipt and I will throw in my eBook  Paleo Autoimmune Sweets and Treats for freepaleo autoimmune desserts





Paleo Autoimmune Mint Chip Ice Cream
  • ½ cup coconut oil, melted
  • 1 tablespoon carob powder
  • One 13.5 oz can full fat coconut milk
  • ½ teaspoon real peppermint extract
  • ½ cup fresh mint leaves
  • 3 Tbsp pure maple syrup
  • Handful fresh baby spinach
  1. Pre-freeze your ice cream maker's insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer.
  2. Make your "chips" by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for 20 minutes, or until completely frozen.
  3. In your blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want a greener looking ice cream, add in the fresh baby spinach. Blend until the leaved are well combined and your mixture is smooth.
  4. Remove your frozen carob mixture from the freezer and break up the thin, frozen layer into chips with your hands or a fork. Add chips to ice cream mixture.
  5. If using an ice cream maker"Pour the mixture into ice cream maker and follow the directions for your machine. Serve when ready
  6. Or
  7. If not using an ice cream maker; Pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
  8. Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
  9. Every 30 -45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
  10. Freezer longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

Paleo Autoimmune mint chip ice cream

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