Growing up, my favorite ice cream flavor was mint chocolate chip. I remember going to a restaurant in Kernersville called “Bill and Leah’s” and after I had my hot dog, I wanted to get a scoop of mint chocolate chip ice cream. This recipe turned out to be great and now I can still have great mint chocolate chip on this diet!
For all of my ice creams, I use a small ice cream maker that can be found on Amazon here. You’ll need to put the empty ice cream container in the freezer 15 hours before you make the ice cream so it’s good an frozen. I like ice cream so much that when I finish one batch, I clean the container out and put it back in the freezer so it’s ready for the next batch!
2 1/4 cups Cashew Milk
8 ounces cream cheese
1 cup xylitol
1 tsp vanilla extract
1 tbsp butter
6-7 drops peppermint extract
2 egg yolks
Whisk together all of the ingredients, except the egg yolks, over low heat until everything is melted together. Once melted, turn the burner off.
Break the egg yolks and slowly pour in little bits at a time into the melted mixture while the it is still hot making sure to whisk vigorously.
Take the mix and put it in the refrigerator to chill.
Add 1/2 cup approved chocolate chips before putting in the ice cream maker.
About 200 calories per .5 cup
Makes 1 quart