Peppermint choc chip- my all time favourite ice cream (well, in equal first position with boysenberry anyway). Seems my little man takes after me requesting a peppermint choc chip ice cream cake for his 6th birthday. I normally use this delectable recipe from Isaac Mizrahi, making a lower-casein version of the custard with real cream from grass fed cows, and raw goats milk. I use hopper natural food colouring or spinach juice if it’s not green enough and depending how minty the fresh mint was I have been known to add some peppermint essential oil. So this is what I made for his birthday this year.
However we had a few extra intolerances to be mindful of this year, dairy eggs and sugar to name a few. So I needed to create something special they could have as well. I didn’t want any gorgeous people missing out so came up with a great alternative- an avocado based version. No eggs, dairy or sugar, yay!
A little more straight forward that making custard, chilling, churning in the ice cream maker and refreezing too- bonus!
Sandi Cooper Naturopathy 