Growing up, mint chocolate chip ice cream was my very favorite frozen treat. I think it’s because it was green and as a kid, that was my favorite color. Well, technically green was tied with gold, my other favorite color but that’s neither here nor there (though my husband, who thinks he’s funny, likes to point out that I had expensive taste even as a child). I remember being obsessed with green. I used to have this green troll that I carried around with me everywhere and I loved all green foods, particularly kiwi and minty ice cream. So, when I saw this dairy-free recipe for mint chip ice cream in the We Can All Scream for Ice Cream ebook, I was immediately hungry for nostalgia. Mint Chip Ice Cream is one of 24 tasty recipes in the new, frozen treat-filled ebook written by Jennifer Robins and Vivian Cheng. These two girls are as sweet as ice cream (pun totally intended) and so it’s no surprise that this book they’ve put together is equally sweet (yep, pun number 2). All of the recipes in their ebook are autoimmune friendly, meaning there’s no dairy, eggs, nuts, seeds or chocolate in the ingredients. They have traditional ice cream favorites like vanilla, “chocolate,” strawberry as well as unique flavors like tangerine, pina colada and lemon basil. There are also recipes for tasty garnishes and even a recipe for an ice cream cone – can’t get any sweeter than that, right? 😉 Go on and make this cold, creamy, sweet, minty treat! PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
