Mint Chip Ice Cream

Like I've said before... I am addicted to ice cream.

The last night before starting the GAPS diet, I drove to Macey's grocery store and bought a King-Kong Kone. It's 99 cent for a foot-tall soft serve ice cream cone dipped in chocolate. I admit... I teared up, trying to savor every bite--every lick--knowing that it was going to be a looooooooong time before I'd eat one of those again.

I was ready and prepared for any die-off reactions, but no ice cream?!?! I didn't know if I could do it.

Well, to everyone's surprise, I survived for quite a few weeks. And upon reintroducing cultured dairy into my diet, I found that I could handle it just fine. It was finally time to make some ice cream!

I tried a lot of different recipes I found online, but most came out frozen so hard that even after 30 minutes of waiting for it to thaw, I could still never get a real scoop into my spoon (and I could never last that long anyway… I would chip away at that block for hours, just trying to get pieces into my mouth).

After months, I decided I'd had enough ice sculpting and ventured to create my own recipe. I made and re-made batches and batches of ice cream. But I think I've found the perfect one! But you'll have to let me know what you think. It's rich and creamy even when completely frozen, and is full of probiotics, healthy fats, and active enzymes. No carrageenan to mess with your hormones and no processed sugars to harm your gut. It's ice cream you don't have to feel guilty about!

(IMPORTANT: Make sure you get all your ingredients from trusted sources. This recipe contains raw egg yolks--which are extremely good for you and safe as long as the chickens are healthy. Large industries usually don't bother with this and so it is generally unsafe to eat store-bought eggs.  Search as hard as you can to find a local farmer who takes good care of his chickens and you will be just fine. However, if you are still uneasy about using raw egg yolks, just leave them out. Your ice cream just won't have as nice a taste or texture)

mint chip ice cream

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mint chip ice cream

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Mint Chip Ice Cream
Author: Amy MoffatPrep time: 20 minFreezing time: 8 hoursServings: 4-6


1 can coconut milk (no guar gum, such as this one)
1 c cultured cream
3 egg yolks
1/2 c honey
1 tsp mint extract
1 1/2 Tbsp gelatin (such as Great Lakes)


Place all ingredients EXCEPT the gelatin in a blender and mix on high until well blended
Slowly pour in the gelatin while the blender is running, if possible. If your blender does not allow this, pour it in slowly while whisking vigorously.
Immediately pour into an ice cream maker and follow the instructions for your ice cream maker until the ice cream has reached a soft serve consistency
Add in the 1/4 c cocoa nibs
Spoon into a plastic container and freeze for 12 hours

2 Responses to “Mint Chip Ice Cream

  • Stephen Schraedel
    2 years ago

    I had no idea that guarantees gum was not healthy. Thanks.

    • amoffat
      2 years ago

      haha yeah no matter how much I would love to justify the ingredients in store-bought ice cream, I just can’t! It’s way sad–but I actually prefer my own ice cream now anyways:) I get to make it however I want!!

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