Ice Cream!

I absolutely love mint chocolate chip ice cream - always have, always will. I can't have dairy and my kids can't have artificial colors and flavors so store bought mint chocolate chip is out of the picture. And, let's face it, if you're allergic to coconut, getting a good non-dairy mint chocolate chip store bought is not going to happen. So, I make my own. No, this does not make me super-woman, it's actually pretty easy and involves absolutely no grinding.

Here you go:

Amy's Awesome Mint Chocolate Chip Ice Cream

4 cups of Rice Dream (this is a whole aseptic box)
1 cup of Vance's DariFree (this is great stuff and worth getting)
2 tbsp canola oil
1/2 cup honey or agave nectar
2 tsp vanilla
1 tsp peppermint extract (natural)
1 tsp xanthan gum

1/2 package non-dairy chocolate chips (ghirardelli or guittard semi sweet are currently dairy free)

Mix everything but the chocolate chips in a blender until well blended and smooth. Pour into your designated ice cream container and stick it in the freezer. Stir it every hour to two hours to blend the frozen parts with the non-frozen parts. When it gets to be about the consistency of pudding, add the chocolate chips and stir to disperse. Let it freeze the rest of the way and then chow down. This is pretty much an all day process so do it on a day when you're hanging around the house.

Now, you may not be as enamored with mint chocolate chip as I am. If so, you can play with this recipe. For chocolate ice cream, omit the peppermint and add 4 tbsp cocoa powder. For vanilla, omit the peppermint and play with adding more vanilla. Add peaches or strawberries or blueberries, replace some of the dari free with instant coffee...you get the point, make it your own! Have fun and enjoy!