Peppermint Chocolate Chip Ice Cream
1 Young Coconut, Milk & Meat (found at Whole Foods & Asian markets)
1/4 Cup Raw Honey or Maple Syrup
1 Tablespoon Vanilla
1/2 Teaspoon Celtic Sea Salt CSC-FG
2 Tablespoons Dried Peppermint
1/4 Cup Simmering Water
Favorite Toppings (I love the Raw Chocolate Sauce in the Making Babies Book, page 213 or chocolate chips)
Directions:
1. Make four cuts at the top of the young coconut and drain milk into a blender. Once drained, chop the coconut in half and scrape the meat into your blender.
2. For that fresh minty flavor, pour 1/4 cup simmering water over Peppermint and let steep for 5 minutes. Strain off the herbs and put the infusion in the freezer until cool.
3. While Peppermint is cooling, add the Raw Honey or maple syrup, vanilla, and Celtic Sea Salt. Once cooled, add the Peppermint and blend all ingredients until smooth.
4. Pour coconut mixture into your ice cream maker, and mix until frozen. Now for the best part! Add your favorite toppings, such as chocolate, fruits, or toasted nuts, and enjoy!
by Lauren Brandt from the Bulk Herb Store
Cuisinart Ice Cream Machine
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