Creme de Menthe 'Grasshopper' Coconut Milk Ice Cream. (No gluten, soy, dairy)
Hey there! So many people have asking about my gluten-free, dairy-free grasshopper ice cream that I decided to repost a simplified version of my Grasshopper Chocolate Chip Coconut Milk Ice Cream recipe. :) This dessert is so rich and creamy. We can't stop eating it so I've started making double batches!
Grasshopper Coconut Milk Ice Cream takes only 4 simple ingredients: coconut milk, vanilla, creme de menthe, and coconut syrup. Don't have coconut syrup? You can easily substitute maple syrup, date syrup, or even honey.
Ice cream machines are very easy to use and inexpensive. I bought my Cuisinart ice cream machine from Amazon and I LOVE it!
As I said in my post about Pina Colada Coconut Milk Ice Cream, I love everything coconut! Coconut milk is good for the skin, hair and loaded with anti-inflammatory properties. I use coconut oil and coconut milk in my recipes whenever I can... and coconut oil on the skin feels like a day at the beach.
If you want to make it non-alcoholic, you can easily substitute mint extract. However, I prefer creme de menthe because the alcohol prevents the ice cream from becoming too hard in the freezer. For most people that shouldn't be an issue, but I'm one of those who likes to grab just a spoonful... or three. :)
Grasshopper Chocolate Chip Coconut Milk Ice Cream. (No gluten, soy, dairy)
1 can unsweetened coconut milk (13.5 ounces)
1/3 cup coconut syrup (more to taste). You could also use maple syrup, agave, or honey.
1 teaspoon pure vanilla extract
¼ cup creme de menthe (more to taste, but not so much that your ice cream won't set)
In a large bowl, mix together the coconut milk, syrup and vanilla with a hand mixer for 2-3 minutes until the mixture is totally smooth.
Chill the mixture for at least 2 hours. The mixture will thicken a bit.
Turn on your ice cream machine. Pour the chilled mixture into the freezer bowl and let mix until thickened, about 20-30 minutes, depending on the coldness of your ice cream machine. During the last 10 minutes, add in the creme de menthe.
Transfer the soft ice cream to ice cream containers or another freezer safe (and odor-safe) container. Freeze for 2 hours to allow the texture to firm further.
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