No Churn

Coconut Mint

Ice Cream

What you'll need: Whipping cream, coconut cream, fresh mint, maple syrup, coconut extract, spirulina powder (optional for color).

Heat whipping cream, coconut cream, and fresh mint leaves to a medium saucepan until just simmering, then cool for 4 hours in the fridge. Place your metal bread loaf pan in the freezer.

Over a large mixing bowl, strain the mint leaves, squeezing them to get as much of the liquid out as you can. Discard the mint leaves

Whip the milk mixture until soft peaks form and it’s light and fluffy.

Add the maple syrup, coconut extract, and spirulina powder (if using) to the ice cream mixture. Whip again until light and fluffy and everything is well combined

Pour the mixture into your frozen metal loaf pan, cover, and freeze for at least 8 hours or until solid.

When ready to eat, remove the ice cream from the freezer and let sit out for 5-10 minutes until soft enough to scoop!