Mint Chocolate Chip Almond Ice Cream

3 cups unsweetened almond milk

1/2 cup sugar

2 tsp mint extract

1 tbsp chopped, fresh mint leaves

1 cup chocolate chips


Bring milk to boil. Stir in the sugar and mint. Lower the heat and let it simmer for an hour and a half, stirring occasionally. Once mixture reduces to about 2/3 its original volume, and thickly coats the back of a spoon, remove from heat. Chill in the fridge overnight.

Once cool, freeze in an ice cream maker according to manufacturer's instructions. Add the chocolate chips and mint leaves once the ice cream has reached soft-serve consistency. Ripen in the freezer until solid.

If you don't have an ice cream maker, simply move the chilled mixture to a shallow container and freeze it, stirring every half hour for about 3 hours, until ice cream becomes difficult to stir. Pay careful attention to the edges, being sure to scrape and mix any frozen portions thoroughly with the rest. Add the chocolate chips and mint leaves once the ice cream has reached soft-serve consistency. Continue to freeze until solid.


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