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Peppermint Coconut Ice Cream

Keto & Paleo friendly peppermint ice cream colored with mint chlorophyll & enhanced with dōTERRA Peppermint essential oil.
Prep Time 4 hrs
Cook Time 5 mins
Total Time 4 hrs 5 mins
Course Dessert
Cuisine aip, American, keto, paleo
Servings 4 cups

Equipment

  • Ice Cream Maker
  • Saucepan

Ingredients
  

  • 4 cups coconut milk or cream
  • 2 egg yolks
  • 1/2 tsp monk fruit powder or 1 tsp if you leave out alternative sweetener
  • 2 tbsp chicory root sweetener/just like sugar optional
  • 1 tbsp beef gelatin
  • 1-2 tsp vegetable glycerine
  • 1-2 tsp vodka optional, to prevent ice crystals
  • 2 tsp vanilla
  • 1 tsp NOW Mint Liquid Chlorophyll
  • 4 drops dōTERRA Peppermint

Instructions
 

  • Heat the coconut cream in a saucepan to 175ºF
  • Add sweeteners while whisking
  • Add beef gelatin while whisking
  • Add glycerine and whisk
  • Separate eggs and whisk the yolks
  • Scoop out about a half cup of the hot coconut cream and start to drizzle it into the egg yolks while whisking. Keep adding until you have combined them. Repeat with another half cup of cream until eggs are fully tempered.
  • Add the cream and egg yolk mixture back into the saucepan of cream and whisk.
  • Add vanilla and whisk.
  • Pour contents into a heat safe dish and refrigerate 2 hours or overnight.
  • Pour into ice cream maker and set/churn for 20 minutes. Add Chlorophyll & dōTERRA Peppermint to the mix and then secure the lid.

Notes

Alternatively you can freeze it and pull it out every twenty minutes to stir it until it is set, or pour into popsicle molds.
Keyword coconut, coconut ice cream, keto, mint, paleo