What dessert screams summer? Ice cream—the quintessential summer treat. Need I say more?
Mint chocolate chip was always one of my favorite flavors. This tasty version is not only grain-free, but also dairy-free and vegan.
Mint Chocolate Chip Ice Cream
Makes 1 bowlful
1½ cups rice milk
2 Tbsp sugar
¼ tsp mint extract
2 heaping Tbsp mini chocolate chips
For this recipe, I used an ice cream maker. Freeze the bowl of your ice cream maker a day or two ahead of time.
Stir together the rice milk, sugar, and mint extract. Pour into the frozen bowl of an ice cream maker, operating it as instructed. About 5 to 10 minutes before the ice cream maker is done, add the mini chocolate chips.
Store in the freezer or serve right away. You can let it firm up for a few hours in the freezer if needed. Best enjoyed on a hot and sultry day, this treat is guaranteed to help you cool off and relax.