i’ve been on an ice cream kick. i have an ice cream maker with half the parts missing so it wasn’t on the top of my list of things to make. then i found out it doesn’t’ matter if i have the parts.

i have the frozen core and then i used an electric hand beater to mix. i’ll talk more about that later.

anyway you may as well make iced cream all the time. i really liked the chocolate chip mint, i used fresh mint and it makes it soooo good.

CHOCOLATE CHIP MINT

1 can full-fat good quality coconut milk

1/3 c. agave or maple syrup

a handful fresh mint leaves

1/4 c. roughly chopped dark chocolate

put everything except chocolate in a blender and whiz it around until you’ve got a bubbly green coconutty mix. add chocolate towards the end of your iced cream churning process.

RASPBERRY

1 can full-fat good quality coconut milk

1/2 c. maple syrup or agave

1/2 cup fresh raspberries

zest of 1 lemon

1 tsp good vanilla

put most of the raspberries in a blender with everything else and pulse, you want a few little raspberry chunks. then stir in remaining whole berries.

METHOD

option A: follow the iced cream maker’s instructions

option B: nest two metal bowls together with an inch or so of water between them. freeze it so  there is an even inch of ice between them. or if you are in my particular situation, use the core from an ice cream maker. pour in mixture and beat with a hand mixer for 10 minutes, scraping down the sides vigorously a few times. place in the freezer for 45 minutes, take out, stir and beat with hand mixer for another 5 minutes. put it back in the freezer for 30 minutes and mix for 5 minutes a couple more times. it should be thick and if you were to take a scoop with a metal spoon it will form a ball and smooth out. once ready place in a container and freeze until you’re ready to eat it! let it warm a little on the counter before serving it up.