So you come up with this idea in your head to make some mint chocolate chip ice cream since you’ve got some fresh mint from your CSA basket that needs to be used up. And because mint chocolate chip ice cream is just delicious. And because it’s 3023750084 degrees outside in Texas right now. And because you just don’t need a reason to eat some tasty ice cream every once in a while.
You pick up some chocolate chips at the grocery store (Enjoy Life chocolate chunks to be exact since they’re your favorite) to use in your ice cream recipe. You don’t have any time to make the ice cream during the week because you have to work and do all the “grown up” things, so making the ice cream gets put off til the weekend.
But the problem is those chocolate chips, the ones that are your very favorite ever, are sitting in the cupboard calling your name. You come home at lunch and as you walk out the door to go back to work you hear, “Kiersten, just have a couple.” You are sitting on the couch watching TV after finishing a yummy dinner, “Kiersten, you need a little treat to end your day.” You’re a little tired in the afternoon because you didn’t sleep that great the night before, “Kiersten, I’m the perfect little pick-me-up.” And before you know it, the whole bag is gone and you haven’t made your ice cream yet.
Oh wait, you mean that only happens to me…. don’t judge me.
So what do you do when you’ve run out of chocolate chips, but you don’t want to go to the store and buy more just to make one little recipe? You make your own of course!
These chocolate chunks are delicious and come together really easily. No tempering of the chocolate, whatever the heck that means, or any other fancy chocolate mumbo jumbo. Just simply melt the ingredients together in a double boiler (or if you’re super fancy like me, a glass bowl on top of a regular pot), pour onto a flat surface lined with parchment paper (cookie sheet, baking dish, loaf pan, etc.) or into some candy molds if you’re cool like that (I am not), and then let cool and chow down! Or maybe don’t chow down because then we will be left with the same problem we had when we ate the whole bag of chocolate chips!
- ¼ cup coconut oil
- ½ cup cacao powder (or regular ol' cocoa powder)
- 2 Tbs tapioca starch (arrowroot powder will work as well)
- 2 Tbs honey (or maple syrup or coconut sugar, coconut sugar will change the texture a bit though)
- 16 drops stevia (or an additional 2 Tbs honey)
- Fill a small pot with an inch of water and bring to a low boil
- Place all ingredients in a bowl that fits inside the pot (or use a double boiler if you have one)
- Stir until all ingredients have melted and come together
- Pour melted chocolate into candy molds or onto a parchment lined cookie sheet, loaf pan, baking dish, etc
- Place in fridge or freezer to set (30 mins to 2 hours)
- Coconut oil gets soft at room temperature so store in fridge or freezer
If you make these, make sure to not pull a Kiersten and save some for later this week because I’m going to be sharing that delicious recipe for mint chocolate chip ice cream and you’re going to want to have at least half the batch of chocolate chunks to use in that recipe! Please tell me I’m not the only one with a chocolate chip problem. Please do share in the comments below!
In vibrant health,