Gluten free recipe for:

Gluten Free Dairy Free Mint Chocolate Chip Ice Cream

The delicious taste of homemade ice cream can now be gluten and dairy free!

Submitted by: Becky
Prep Time: 1 Day (best when ingredients are chilled overnight after warming before placing in ice cream maker.

Ingredients: 5 cups coconut milk (from carton)
4 14 ounce cans of coconut milk (Chill in fridge upside down so it separates. Open can at top and drain off liquid)
2 3/4 cup sugar
1 tsp. salt
1 1/2 tsp. vanilla extract
2 tsp. peppermint extract
1/2 tsp green food coloring (optional)
12 oz semisweet chocolate chips (As with all ingredients make sure these are gluten and dairy free.)

This recipe makes 4 quarts.  Adjust measurements for size of your ice cream maker.
1.  Scald the 5 cups of coconut milk from the carton.
2.  Remove from heat and stir in sugar and salt until they dissolve.
3.  Stir in drained cans of coconut milk (they can only be drained if they have been chilled), vanilla extract, peppermint extract, and green food coloring.
4.  Place in refrigerator and chill.  This will take several hours.  It is best to chill overnight.
4.  Place in ice cream maker to churn and follow manufacturers instructions.
5.  After churning, remove dasher and add chocolate chips.  Be sure to mix in chocolate chips well.
6.  Harden ice cream according to ice cream makers manufacturers instructions.

With gluten free cooking, we advise you to take every effort to ensure that all your ingredients are gluten free. We strongly recommend checking with manufacturers to ensure that ingredients are completely gluten free, and that they and the lines they are produced on are not cross contaminated with any gluten containing ingredient.

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