Do you like the combination of mint and chocolate as much as I do?
Well, when people talk about comfort foods, for me, there really was never anything more comforting than ice cream.
And mint chocolate chip was one of my all time favorites.
(I’ll have to tell you in a later post about my job at an ice cream parlor. Not a good situation, if you know what I mean :-)!)
Well, now that I am on a sugar-free and dairy-free diet, I don’t get much comfort from mint chip ice cream anymore, but I haven’t given up yet.
Last month, our family took a trip to Chicago and we had a really nice sugar-free dairy-free mint chocolate ice cream that got my wheels turning.
Well, the ice cream isn’t done yet, but…
Here is the Homemade Mint Chocolate Chip Recipe
These are based on my earlier post of Homemade Chocolate / Carob Chips (read the updated version of that post). Now we have a family-approved version that is sure to satisfy the mint & chocolate real food lovers out there!
- Yields approximately 3 cups of chips / chunks.
- I recommend making a double batch and storing the extra chips in your freezer for future baking or munching :-). But then again, I cook almost everything in bulk.
- If you wish to avoid cocoa due to stimulants inherent in it, use carob instead. You might need less sweetener due to the inherent sweeteness of carob.
- Any healthy liquid or granulated sweetener should work fine instead of xylitol, but you may need to use a different amount if using a liquid sweetener, so read Substituting Sweeteners. Honey or maple syrup will work well for AIP. If using stevia extract, substitute 3 scoops, or to taste – see How to Use Stevia.
- The coconut oil does make them susceptible to heat. Once coconut oil gets to 76 degrees, it starts to soften considerably (that’s why the processed chips use hydrogenated oils (Yuck!). So in the summer months, you may wish to keep your chips and chip-filled treats in the fridge or freezer until you are ready to eat them.
They look great, don’t they?
And these don’t just look great, but they taste great.
And for those of us who are health conscious or are on special diets, these chips meet all of the special diet requirements:
- soy free
- dairy free
- refined sugar-free option
- caffeine-free carob option
It sure is hard to keep my kids out of these while I work on my ice cream recipe!
How can you use these chips?
- as a stir in for homemade ice cream
- an add-in to homemade chocolate cookies or
- homemade brownies
- an add-in to my Silky Smooth Bean Fudge
- as an ice cream topping
- just eat them plain!
Homemade Mint Chocolate Chips
- Melt coconut oil over a very low heat. Remove from heat. Stir in carob, sweetener, and peppermint extract. (If you heat over too high of a heat or don't remove from the heat, the coconut oil will separate from the carob when cooling. You can still eat it, but it won't be as smooth and the chips will be kind of mottled, depending on how bad they separated.)
- Spread mixture into a pan (8x8 works well).
- Place in refrigerator or freezer until solid. Remove from pan, and cut into chunks of desired size with a good, solid knife.
- Store in a cool place until ready to use.
Isn’t it nice when you can combine great taste with health? It’s becoming ever and ever more clear to me that we need to not get so absorbed in the things of this world, but we can also appreciate sweet blessings like this when they come our way!
What is your favorite comfort food?
Do you have a favorite recipe that needs a healthy makeover?