Mint Chocolate Chip Ice Cream

I first learned how beneficial mint is to the digestive system years ago when I discovered peppermint digestive enzyme tablets for my son. Mint, and particularly peppermint, helps relieve gas, bloating, relaxes muscles, and stimulates bile production which aids in fat digestion.

The first time I used mint in a recipe was when I created a soothing mint avocado pudding. Then I pivoted to avocado mint ice cream.

My latest ice cream recipe is mint chocolate chip ice cream. It's a simple, whole foods version of this classic flavor that is best made with an ice cream maker. If you don't have an ice cream maker, you can blend all the ingredients and place the blender in the freezer for 20 minutes or so at a time, remove it, blend again, and place it back in the freezer. Do this several times or until you have the consistency of soft serve and then freeze it for a few hours.

To make this a bit creamier, I have a few suggestions. First is to use coconut cream instead of coconut milk. Another option is to add about ¼ cup soaked cashews to the mixture and blend well, or about ¼ cup chopped avocado. If you're a fan of olive oil, one to two tablespoons of olive oil will also make the ice cream a bit creamier. Along with the creamier addition, add a drop more peppermint extract, sweetener, and salt.

I grow mint in my backyard but if you don't have mint leaves, no worries, just add a bit more spinach and peppermint extract. I think fresh leaves are best here for the sake of the color of the ice cream and the flavor.

If you're avoiding chocolate, leave out the chocolate chips or replace them with chopped and lightly salted pistachios, marshmallows, or candied walnuts. Enjoy!