photo provided courtesy of elanaspantry.com
Dairy free, gluten free mint chip ice cream made with coconut milk and dark chocolate chips to cool you off on a hot summer day.
ingredients
½ cup hemp seeds
1 cup water
1 (13 ounce) can coconut milk
⅓ cup honey or agave
1 tablespoon vanilla extract
1 teaspoon peppermint extract
¼ cup dark chocolate chips
directions
- Place hemp seeds and water in a Vitamix
- Blend on high for 30 seconds until smooth
- Blend in coconut milk, honey, vanilla and peppermint
- Blend in chocolate chips until they are in tiny pieces
- Pour into ice cream maker per manufacturer’s instructions
- Serve
recipe courtesy elanaspantry.com
This blog interests me. I am thinking about trying the bread and cracker recipes. What would happen subsituting lemon/lime juice for apple-cider vinegar since I am avoiding fermented foods?
sorry, but a lot of canaries with MCS don’t tolerate mint of any kind. ” – (
Kathryn, I’m not sure about the substitution. Elana does not necessarily read the comments here but you could ask your question directly on her website (see link in right column). It certainly sounds like a good substitution to me. Please post here and let us know if you do try it.
Sorry you don’t tolerate mint, Susan. There are many people who read this blog without MCS, and many with MCS who do tolerate mint. We are all different. But you could certainly try making it without mint or with a substitute flavoring that you do tolerate. As with any recipe we post on Planet Thrive, people with extensive food intolerances will need to get creative and adapt recipes to their own situation. Enjoy!