Keto Mint Chip Ice Cream (Non Dairy)

Keto Mint Chip Ice Cream

By Primal Kitchen

Note: Place the bowl of your ice cream maker in the freezer overnight the night before you want to make this ice cream. 

Ingredients

Cuisinart Food Processor

• 1 cup macadamia nuts

• 1 can unsweetened coconut milk, well combined

• 1 scoop Primal Kitchen Collagen Fuel Drink Mix - Vanilla Coconut

• 1 teaspoon pure vanilla extract

• 1 teaspoon peppermint extract

• ⅛ teaspoon salt

• 2 Primal Kitchen Chocolate Mint Chip Protein Bars
  

Equipment 

• Food processor

• Ice Cream Maker

Cuisinart Ice Cream Maker

Instructions

• Dump macadamia nuts into a food processor. Pulse nuts until they resemble a smooth, spreadable consistency. Set macadamia nut butter aside in a separate bowl.

• Whisk coconut meat and liquid together in the can with a fork until it comes together into a smooth milk.

• Pour coconut milk into a liquid measuring cup with a pourable spot.

• Add 1 scoop Primal Kitchen Collagen Fuel Vanilla Coconut to the coconut milk. Add ¼ cup macadamia nut butter, vanilla, peppermint extract, and salt. Whisk ingredients together until well combined.

• Pour ice cream mixture into the very cold bowl of your ice cream maker. Turn ice cream maker on and let it churn for 15 minutes to thicken.

• Break mint chip protein bars into small, bite-sized pieces. Add protein bar chunks into the ice cream maker. 

• Let the mixture churn until it’s as thick as you like it. This ice cream is best eaten right away. You can store it or any leftovers in the freezer, but the freshly churned ice cream has a creamy, semi-soft consistency of slightly melted ice cream.  

Mint Chip Protein Bar

The new PRIMAL KITCHEN® Mint Chip Protein bar captures the taste of your favorite cone in a convenient bar, boasting 8g of protein* in every serving. Made without gluten, grain, soy, or dairy, this Keto Certified bar is the perfect midnight snack or afternoon treat.