Summer is still here and so is Ice Cream season, even though my kids are counting days until school starts. They started a countdown back in July, packed their backpacks, and can’t wait to go back. I on the other hand, enjoy each and every day of beautiful summer weather, which brings us lots of goodies from the garden, including peppermint. I was thinking of ways using it more, and ice cream with fresh peppermint sounded so good. Mint and chocolate chip ice cream happens to be our favorite flavor, and so I thought maybe I could recreate it at home. Home version of it is healthy-ish, and this way I could use up some peppermint that is growing so abundantly in my garden.
- 1 cup milk
- 2 cups fresh peppermint
- 3/4 cup sugar
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1 cup cacao nibs or chocolate chips
- spinach leaves (optional)
I prefer using cacao nibs in everything that calls for chocolate chips, because cacao nibs are nature created chocolate chips. They made out of cacao beans that come straight from tropical cacao fruit. This is the chocolate that is actually good for you! Raw Cacao Nibs are bitter, and go so well with sweet desserts.
Bring milk to boil, add sugar. Remove from heat, and add peppermint leaves, let steep for 20-30 minutes.
Blend the milk/peppermint mixture on high speed. You may add some spinach leaves just before blending for a brighter green color. (For milder mint flavor, strain and discard the mint leaves after steeping). Strain the blended mixture.
On high speed whip the cream until soft peaks form. Add vanilla, and peppermint mixture, and stir to combine. Fold in Cacao Nibs. Pour the mixture into an airtight container, and freeze for couple of hours or overnight. Remove from freezer about 15 minutes before serving. You can also use an ice cream maker, if you have one.