One of the many advantages to having dairy cows includes experimenting with plenty of homemade ice cream recipes. Today Anna has an amazing Mint Chocolate Chunk ice cream recipe to share with you. Believe me when I tell you everyone is happy when she whips up a batch of this frozen treat. Give it a try! Crank up the ice cream freezer and get ready for some family fun this weekend!
Ice cream base:
3 cups Cream
1 cup Milk
1/3 cup Honey
1/4 teaspoon Salt
Heaping 1/4 teaspoon Spirulina- or more or less to your liking (Here is where we purchase our spirulina. Check out the amazing health benefits of this little fresh water plant. Not only do you get to turn your ice cream a beautiful minty green without the damaging effects of food dyes, you are actually doing your body good by eating this delicious treat!)
20 drops Peppermint essential oil (this is not quite an 1/8 of a teaspoon, do a full 1/8th if you want it extra peppermint-y!)
1/2 teaspoon vanilla
Whisk eggs into a bowl and then add your cream, milk, honey, salt, spirulina and peppermint.
Pour the mixture into an ice cream maker or, if you don’t have one you could make it just as easily in your freezer by putting the mixture into a bowl and stirring every 30 or so minutes until frozen.
Once your ice cream is finished, it needs to sit in the freezer for a little while to get good and frozen (but stir it every so often so it doesn’t get rock solid)
While you’re waiting on your ice cream, start the chocolate sauce.
1/4 cup Butter
1/4 cup Cocoa butter
1/2 cup Honey
3/4 cup Raw cacao powder
1/4 cup Water
1/4 cup Cream
1/2 teaspoon Salt
1 teaspoon Vanilla
Melt your butter and cocoa butter (or you could use all butter, but the cocoa butter gives it an extra chocolate flavor) in a saucepan.
Add remaining ingredients and whisk on medium low heat until it bubbles and thickens. Let cool.
Once the chocolate sauce is completely cool, spread on top of the ice cream and put it back in the freezer until the chocolate sauce is fully hardened. Stir in to create chunks of chocolate, then repeat until the chocolate is gone.
Place back in the freezer till ready to eat-if you can wait!
3 cups Cream1 cup Milk1/3 cup Honey1/4 teaspoon Salt2 EggsHeaping 1/4 teaspoon Spirulina20 drops Peppermint essential oil (this is not quite an 1/8 of a teaspoon, do a full 1/8th if you want it extra peppermint-y!)1/2 teaspoon vanilla
1/4 cup Butter1/4 cup Cocoa butter1/2 cup Honey3/4 cup Raw cacao powder1/4 cup Water1/4 cup Cream1/2 teaspoon Salt1 teaspoon Vanilla
~Leah and Anna