Mint ice cream that’s good for your brain? Yep.
Stracciatella means “little shreds,” or “little ribbons ” in Italian. Our “shreds?” For this version of our Mint Stracciatella, we collaborated with our friends Annablanca & Sage from Addictive Wellness and melted their Sugar-Free "Focus" Chocolates (with four tonic herbs that can help with mental clarity & focus) into and onto our JingLato!
See our full recipe video with Joy & Annablanca here!
Jing It Up
2 cans 365 (Whole Foods brand) Full-Fat Coconut Milk
4 drops food-grade Peppermint Essential Oil (or to taste)
12 drops ChlorOxygen liquid Chlorophyll
1/2 tsp Vanilla Stevia
Sling It Up
Put your Sweet Spot in the freezer overnight.
Place one can of Full-Fat Coconut Milk in your refrigerator overnight, and leave the second can of Coconut Milk at room temperature (preferably above 75 degrees F.).
In a large bowl, pour in the room temperature Coconut Milk. Simply scoop out just the coconut fat from the refrigerated can and add to the bowl. Save the remaining coconut milk for a smoothie, or another recipe.
Add all of the other ingredients, except for the melted chocolate and either hand whisk until smooth or throw the same ingredients into your blender and blast until smooth.
For the melted chocolate, place the chocolate in a double boiler or just a heat safe (glass or metal) bowl over two inches of simmering water in a sauce pan so that the water does not touch the bottom of the bowl. It's important not to trash all the nutrients in a microwave - so step away from the microwave! ;-)
Have a freezer safe container ready to receive the finished JingLato, and now you are ready to make some magic on the Sweet Spot!
Pour 1/2 - 3/4 cup of your blended mixture onto the Sweet Spot and move it about with a flat edged wooden spatula (or the spatula that comes with the Sweet Spot).
As it thickens, and becomes actually ice cream scoop-able, drizzle the melted chocolate on your JingLato about a tablespoon at a time and the ribbons will form.
Continue moving around the Sweet Spot until it is the consistency of gelato.
Place the first batch into the freezer, or just eat it right away!