Mint Chocolate Chip Ice Cream
You know that feeling when St. Patrick's Day rolls around and the Shamrock Shakes start showing up everywhere? I get it — they're fun and festive, but they're also packed with sugar and offer zero nutritional value. This year I wanted to create something that gives you all those cool minty, creamy vibes without the sugar crash. So I whipped up this Mint Chocolate Chip Ice Cream using coconut cream for healthy fats, my Vanilla Bone Broth Protein Powder for a protein boost, and just a touch of honey to sweeten it naturally. It's the St. Patrick's Day treat you can actually feel good about.
Serves: 1.5 – 2 Cups Prep time: 10 minutes Cook time: 35 minutes
Ingredients:
1 5.4 oz can coconut cream
½ C. Nut Pods Almond Coconut French Vanilla Creamer
¼ C. honey
1 scoop Dr. Kellyann Vanilla Bone Broth Protein Powder
1 TBSP. fresh mint, finely chopped
¼ tsp. peppermint extract
1/3 C. chocolate chips
Directions:
Place all ingredients except the chocolate chips into a blender and blend until smooth (about 1-2 minutes).
Pour ingredients into ice cream maker and churn for 25 minutes.
If not using an ice cream maker, you can pour liquid into a freezer-friendly dish and sprinkle chocolate chips. Freeze until firm (about 2.5-3 hours).
Once ice cream reaches a soft-serve texture, remove and serve garnished with chocolate chips and fresh mint, or freeze for a firmer texture.
