Easy Mint Carob (or Chocolate) Chip Ice Cream (Suitable For Acd Stage 1 and Beyond) Recipe

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Looking for an easy Easy Mint Carob (or Chocolate) Chip Ice Cream (suitable for ACD Stage 1 and beyond) recipe? Learn how to make Easy Mint Carob (or Chocolate) Chip Ice Cream (suitable for ACD Stage 1 and beyond) using healthy ingredients.


Submitted by eotradovec1

Makes 4 servings



Easy Mint Carob (or Chocolate) Chip Ice Cream (suitable for ACD Stage 1 and beyond)

Recipe Ingredients for Easy Mint Carob (or Chocolate) Chip Ice Cream (suitable for ACD Stage 1 and beyond)

8 fl oz Organic Lite
4 2 tbsp Unsweetened Carob Chips
2 oz Mint
0.33 cup, pureed Avocados
8 fl oz Vanilla
1 medium Apple

Recipe Directions for Easy Mint Carob (or Chocolate) Chip Ice Cream (suitable for ACD Stage 1 and beyond)

  1. Easy Mint Carob (or Chocolate) Chip Ice Cream (suitable for ACD Stage 1 and beyond)

  2. 1 large ripe pear (6.5 oz or 190g), cored (peel if desired?not necessary)

  3. about 1/3 cup (80 ml) avocado purée (from one small to medium just-ripe avocado)

  4. 45-70 fresh mint leaves (depending on the size of leaves and your taste)

  5. 2 Tbsp (30 ml) vegetable glycerin*, yacon syrup or agave nectar

  6. 20-30 drops plain or vanilla stevia liquid, to your taste

  7. 1 tsp (5 ml) pure vanilla extract

  8. 1 can (400 ml or 14 oz) full-fat organic coconut milk (I use Thai Kitchen)

  9. 1/2 cup (120 ml) unsweetened plain or vanilla soy or almond milk

  10. 1/2 tsp (2.5 ml) pure mint extract, optional (but it really brings out the flavor)

  11. Pinch fine sea salt

  12. 1/2 cup (120 ml) unsweetened carob or chocolate chips (1 Tbsp/15 ml per serving)

  13. Line an 8? (20 cm) square pan with two pieces of waxed paper, overlapping paper in either direction to cover all sides of the pan; or place 10 silicon muffin cups in a muffin tin; or set out three silicon ice-cube trays.

  14. Place all ingredients except carob chips in a high-powered blender and blend until perfectly smooth. Pour into the pan, muffin cups or ice cube trays and freeze until firm. Pop the mixture out of the muffin cups or ice cube trays and place in a clean food-grade plastic bag in the freezer until ready to use. If using the square pan, remove from pan by flipping out onto a cutting board as soon as the mixture is frozen solid, about 4 hours, and peeling off the waxed paper. Cut into 8-10 equal squares; place squares in a plastic bag in the freezer until ready to use.

  15. To make the ice cream, remove the desired servings from the freezer bag (one muffin cup per serving, or 4 ice cubes, or one square from the square pan) and place in the bowl of a food processor. Process until the mixture resembles the texture of bread crumbs, then scrape down sides and continue to process just until it begins to form a ball. Using a rubber spatula, spread out the mixture in the processor bowl to cover the bottom; sprinkle with the reserved carob chips (enough for the number of servings selected). Replace the processor cover and pulse 5-10 times, just enough to break up most of the chips and distribute them through the mixture. Scoop into bowls and eat immediately.

Categories

Dessert, Vegetarian

Nutrition Facts
Serving Size 198.0g
Amount Per Serving
Calories
148
Calories from Fat
85
% Daily Value*
Total Fat
9.4g
14%
Saturated Fat
4.7g
24%
Trans Fat
0.0g
Sodium
84mg
3%
Potassium
186mg
5%
Total Carbohydrates
13.3g
4%
Dietary Fiber
3.8g
15%
Sugars
8.6g
Protein
2.3g
Vitamin A 4% Vitamin C 5%
Calcium 14% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
B-
  Good points
  • High in dietary fiber
  •   Bad points
  • High in saturated fat
  • High in sugar
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