The Cultured Club with Dearbhla Reynolds: Mint Chocolate Ice Cream

Turn simple ingredients into superfoods with Dearbhla Reynolds’ fermentation recipes. Make your own Mint Chocolate ice-cream with this recipe from Dearbhla Reynold’s new book The Cultured Club.

MINT CHOCOLATE ICE CREAM

As kefir is perfect for flavouring at the secondary fermentation stage, you can really play around with the flavour potential – such as mint, my kids’ favourite!

MAKES 1 LITRE

850ml full-fat coconut milk kefir (our previous blog shows you how to make it!)
120ml raw honey, plus more if necessary
2 tsp organic peppermint extract
1 tsp organic vanilla extract (optional)
85g dark chocolate, shaved

1 In a medium-sized bowl, whisk together the coconut milk, honey and the peppermint and vanilla extracts. Add the dark chocolate shavings
and mix through. Freeze in an ice cream maker according to the manufacturer’s instructions.

2 If you don’t have an ice cream maker, pour the mixture into a plastic bowl and put it in the freezer just until frozen. Remove from the freezer
and allow to soften slightly, then break it up and put it in your blender. Blend until creamy, but not too long or it will melt.

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