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» Pale Yellow

Cream together butter and sugar until pale yellow.

Chocolate Ice Cream with Mint Bits (Dairy Free)

Tracy Byrne

chocolate mint ice cream - dairy free | pale yellowWhen I was trying to go dairy-free, ice cream was what I missed the most.  The milk fat in butter was ignored and I as much as I love cheese, it was not as difficult as expected to ignore.  Except for pizza; pizza was a craving that kept popping up in my life.  In order to satisfy my mind, body, and soul, I purchased a pint of coconut ice cream; it was either pizza or ice cream and I went with the ice cream. chocolate mint ice cream - dairy free | pale yellowStore bought coconut ice cream?  Not great.  The pint was $6 and was icy and seriously lacked in flavor.  When the store bought version lets you down, there is only one thing left to do, make your own!

chocolate mint ice cream - dairy free | pale yellowHomemade, chocolate coconut is phenomenal!  None of the chemical aftertaste of the store bought version and it is much creamier and less icy.  I couldn't get over the rich and decadent chocolate flavor.  Not to mention how well this recipe replaced, typical, dairy-filled ice cream.

chocolate mint ice cream - dairy free | pale yellowIf you want to make a completely dairy free version, substitute the mint bits for dairy free chips or nuts or coconut or whatever your heart desires.  My heart desired minty chips.  There will most definitely be more coconut based ice cream coming your way, this was just too good to not make again!chocolate mint ice cream - dairy free | pale yellow

Print the Recipe!

Chocolate Ice Cream with Mint Bits (Dairy Free) Adapted from Beantown Baker Yield - 1 quart

2 cans full-fat coconut milk 3 egg yolks 1/2 cup sugar 1/2 cup cocoa powder 1/4 teaspoon salt 1 tablespoon vanilla 1 tablespoon whipped vodka 2/3 cup mint bits (or another diary-free mix-in)

  1. Place the bowl of your ice cream make in the freezer overnight.
  2. Heat the milk in a medium saucepan.
  3. Meanwhile whisk together the egg yolks and sugar until pale yellow.  Whisk in the cocoa powder and salt.  Add the hot coconut milk 1/4 cup at a time to temper the eggs.  When the mixture is smooth, add to the saucepan.
  4. Whisk and cook the mixture until it thickens, about five minutes.
  5. Strain the mixture with a fine sieve into a clean bowl.  Stir in the vanilla and vodka.  Cover and refrigerate for several hours until cool or overnight.
  6. Churn the ice cream according to the manufacturer’s directions, it took mine about 25 minutes.  Add the mint bits the last 5 minutes of churning.
  7. Place the ice cream in a freezer safe container to harden.chocolate mint ice cream - dairy free | pale yellow