Everyone loves ice cream, right? Unless you’ve kicked the refined sugar habit or can’t digest dairy and that ice cream ends up sending you the loo and reeling from a sugar hangover. Enter this beauty: a simple dairy-free ice cream that requires only the ingredients and a blender (or in a pinch, just a whisk).
Even better – beyond this simply not being a pro-inflammatory digestive irritant, it’s actually offers pro-digestive support. That peppermint essential oil can be one of the most soothing things to calm cramping and digestive upset commonly associated with irritable bowel. And that’s not all: this recipe was also created with an amazing cause in mind. I created this for the 2020 edition of From Scratch Cooking, our cookbook for a cause with the Academy of Culinary Nutrition.
I am well aware of the great privilege we have to choose what to eat – and the recent global circumstances have only magnified this for me and brought food security issues to the forefront.
And so, I am helping the world through one of the best ways I know how – to be of service, and I am thrilled to share From Scratch Cooking 2020 Edition for charity. This is a digital cookbook in which you pay what you can to purchase your copy and, in turn, we donate 100% of the proceeds.
Introducing From Scratch Cooking, 2020 Edition!
This is the 7th edition of the cookbook and your generosity and support of this project mean everything to me. Since we began publishing this digital cookbook in 2014, we have raised nearly $70,000 for charitable organizations.
Once again, we are working with Thrive, our long-standing charity partner with the goal of raising $15,000. 100% of your purchase price and 100% of our donation goes directly to supporting on-the-ground projects in East Africa where the trickle down effect of the lockdown measures has been devastating. Now more than ever, people need access to fresh food and Thrive teaches communities how to grow their own food and become self-sustaining financially.
Help us reach our fundraising goal by grabbing your copy of the book!
To celebrate the 2020 edition of From Scratch Cooking, I am sharing a simple recipe from the cookbook for you to enjoy. It’s my contribution to the project and you can blend up this dreamy ice cream in minutes! As an added bonus, the matcha-chocolate combo offers you a payload of antioxidants to help reduce inflammation and build immunity, while the mint helps to support good digestion.
If you are in need of some kitchen inspo (what’s for dinner?!?!) and want more delicious gluten-free recipe inspiration, then get your copy of From Scratch Cooking 2020 now. It’s pay-what-you-can pricing. You get a great cookbook and can feel good knowing that your purchase directly impacts the health and wellbeing of people desperately in need.Print
Chocolate Chip Matcha Mint Ice Cream
- Total Time: 5 mins
- Yield: 4 servings 1x
- 2 cups coconut or almond milk
- 1–2 Tbsp honey or coconut sugar (optional)
- 1 tsp matcha powder (optional for colour)
- 10–15 drops peppermint essential oil
- 1/3 cup dark chocolate chips or chunks, coarsely chopped
- Blend milk, sweetener of choice, peppermint essential oil and matcha together.
- Pour into a medium bowl and transfer to the freezer for an hour to thicken.
- Remove and stir in chocolate chips.
- Transfer to a container or molds to freeze.
- Remove from freezer 10 minutes before you want to serve for optimal scoopability.
- Prep Time: 5 mins
2 responses to “Chocolate Chip Matcha Mint Ice Cream”
I am so making this tomorrow for my 40th birthday! I told my husband not to get me a cake, as I have cut out refined sugars, so this seems like a good treat.
One question: are all peppermint essential oils considered food grade (edible)? I bought a copy of the From Scratch cookbook, and I plan on trying all the recipes!
Hi Julie! No, not all essential oils are food grade. You’ll want to double check that the one you have (or buy) is edible. I use Living Libations for all my essential oils. You could also try peppermint extract in this recipe.