Mint Chocolate Chip Ice Cream

by lydia on December 5, 2012

Mint chocolate chip ice cream is one of my kids favorite flavors, and growing up it was a favorite of mine too. In an effort to avoid the undesirable ingredients found in most store bought ice creams, I Organic Heavy Cream finally came up with our own recipe last year. And yes, I am finally sharing it with you! We used the mint ice cream last year to make my one son’s ice cream cake for his birthday and it was a big hit! When making this ice cream look for the best quality cream you can find. I can’t afford raw cream, but I am able to get cream that is grass fed and hormone free but vat pasteurized for $5.35 per quart. I consider that a fair price to pay for a batch of wholesome, healthy ice cream for my family. After all, have you seen the prices of ice cream in the store lately, yikes! If you live in Pennsylvania, look for this cream from Seven Stars Farms (photo on the right).

Making your own ice cream at home is fun and can be reasonably economical, especially if you make it a seldom special treat. Invest in your own ice cream maker and help your family avoid all the nasties that can be included in store bought ice cream. Often labels do not include some of the negative things that manufacturers add to ice cream. Not to mention that the quality of the dairy used is not ideal and if you have sensitivity to conventional dairy you really should work to avoid it at all costs. (Ask me how hard this can be, and I’ll tell you it’s so worth it if you can be steadfast on it!)

Mint Chocolate Chip Ice Cream


  • 1 quart organic heavy cream, raw if possible, or pasteurized but grass fed (not homogenized or ultra pasteurized)
  • 1/2 cup honey or organic rapadura
  • 3-4 pastured egg yolks
  • 1- 1 1/4 tsp. organic peppermint flavor
  • pinch salt
  • 1 cup mini chocolate chips (I like Enjoy Life) or chocolate shavings from a dark chocolate bar


  1. Place all ingredients, except for the chocolate chips in a mixer and mix well until soft peaks form.
  2. Place mixture in the refrigerator to chill for 30 minutes.
  3. Add mixture to ice cream maker and proceed with instructions from you manufacturer.
  4. Add in the chocolate chips based on instructions on when to encorporate add ins.
  5. When finished freeze until firm.

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LydiaLydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest.

Lydia offers specialized step by step counseling to transform your health. Personalized consultations to suit your specific needs are offered via phone, Skype or in person. Lydia offers a variety of packages offered to suit your individual needs. Contact Lydia today to get started as well as to learn more about what she has to offer you!


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{ 2 comments… read them below or add one }

Starlene @ GAPS Diet Journey December 1, 2013 at 7:11 pm

Mint Chocolate Chip was one of my favorites growing up, too. Your recipe looks and sound delicious! Thank you for sharing it with us!


lydia December 1, 2013 at 8:11 pm

Mine too Starlene! YW!


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