As previously requested I have made low FODMAP mint chocolate chip ice-cream. This recipe is made from fresh mint leaves therefore has a more subtle flavour than the store bought ones however it is delicious! Personally I prefer it this way as store bought ones taste too artificial to me. But if you want to achieve the same flavour as store bought ones use 1 teaspoon of peppermint extract instead of the mint leaves. The ice-cream will turn out cream in colour instead of the traditional light green we all know mint ice-cream by. The green colour is usually achieved by adding food colouring. I decided not to add colour to mine and keep it as natural as possible. If you do not like mint ice-cream you could simply omit the mint leave or peppermint extract and instead you’d have a vanilla chocolate chip ice-cream! I served mine in a wafer cup. Some supermarkets sell gluten free wafer cones and cups such as the Barkat or Eskal gluten free cones. Their ingredients are also FODMAP friendly.
- 300ml lactose free milk (or dairy free alternatives)
- 300ml lactose free cream (or dairy free alternatives)
- 40 mint leaves (medium and large size leaves)
- 170g caster sugar
- 2 egg yolks
- 90g dark chocolate (I used 70%)
- Combine the milk, cream and mint leaves and heat in a pot over low to medium heat. Do not allow to boil.
- Take off the heat and leave to rest for 10 minutes to allow the mint leaves to infuse the milk/cream mixture.
- After 10 minutes pass the mixture through a sieve to remove the mint leaves.
- Mix the yolks and sugar in a separate bowl. Add the milk mixture slowly to the yolk-sugar mix until it is well combined.
- Return the mix to a clean pan and cook for approximately 10 minutes on low to medium heat. Do not allow to boil.
- Leave the mixture to cool and then refrigerate.
- In the meantime, chop the chocolate into flakes and refrigerate.
- Once the mixture is cold, add the chocolate flakes. Pour in an ice-cream machine and prepare according to the manufacturers instructions.
- Pour the ice-cream into a plastic container and freeze for a couple of hours.