Note: You don’t have to be doing a paleo, keto, or GAPS diet to enjoy this amazing ice cream recipe! If you love ice cream, then you are definitely in the right place!
In my ongoing quest to find a homemade paleo ice cream recipe that was both delicious and scoopable right out of the fridge (AKA: doesn’t freeze as hard as a rock) I have been trying all sort of recipe variations.
Much to my joy, I have found a PERFECT ice cream recipe that is rich, creamy, paleo and GAPS legal, and can be perfectly scooped even after WEEKS in a freezer!
Paleo Mint Chocolate Chip Ice Cream
Made like a curd (think lots of butter and egg yolks), this ice cream is extremely rich and easy to make!
We store ours in glass containers for now, but have purchased a set of these re-usable BPA free silicone quart cartons so we can make and stack lots of different flavors!
Please note: Some paleo plans omit dairy, if that is the plan you are following please use any non-dairy milk instead of milk. Butter is needed however.
To make this recipe basically zero carb, use half and half in place of milk and replace the honey with the low carb sweetener of your choice!
I would recommend Swerve or powdered stevia, added during the thickening stage. However, you can play around with it to find what you like best! Easy peasy delicious keto ice cream!
Paleo / GAPS Chocolate Chips
For this chocolate chips in this mint chocolate chip ice cream recipe, we used homemade honey sweetened chocolate chips chopped finely.
They provide a wonderful texture and taste to the ice cream and do not freeze solid the way sugar sweetened chocolate chips would.
Natural Green Coloring
Or course, you can also make your own all natural green food coloring too!
Mint Chocolate Chip Ice Cream
This mint chocolate chip ice cream recipe is made like a curd and is sweetened with honey only, making it a wonderful Paleo, Keto, and GAPS ice cream option!
- 5 tbsp butter at room temperature
- 1/4 cup honey
- 4 large egg yolks
- 1/8 tsp sea salt
- 1/2 cup milk** (we use raw milk)
- 8 drops food grade peppermint essential oil (or 1/2 tsp peppermint extract)
- 2 tbsp chopped chocolate (we use this honey sweetened chocolate)
- 10-15 drops all natural green food coloring (optional)
Cream the butter in the bowl of an electric mixer. Add the honey and beat until fluffy and light.
Add the yolks one at a time, beating well to incorporate after each addition.
Sprinkle in the salt; then reduce the speed to low and gradually add the milk so as not to splash. Mix until well combined, but don't worry if the mixture looks curdled at this stage.
When everything is mixed, place over a double boiler. Heat slowly, whisking constantly, until the butter melts and the mixture is thick enough to coat the back of a spoon, about 10 minutes.
Cover and chill in the refrigerator until firm, at least 1 hour. Keep in mind that the curd will thicken as it cools.
Once mixture cools, mix in food coloring and peppermint oil. Doing it before hand will dull the color and make the peppermint bitter. Then, place into an electric ice cream maker and process according to directions.
In the last 5 minutes of the ice cream maker process, add chopped chocolate pieces.
Scoop mixture into a freezer safe container and store in freezer for up to 6 months. Or serve right away.
**Any non-dairy milk can be used instead.